Roasted Shrimp & Veggie Salad
featured in New Year, New Me: High Protein Meals
This light and healthy salad features succulent roasted shrimp, roasted vegetables, and fresh greens, tossed with a tangy dressing for a perfect summer meal.
Tasty Team
96% would make again
Total Time
33 minutes
33 min
Prep Time
15 minutes
15 min
Cook Time
18 minutes
18 min
Total Time
33 minutes
33 min
Prep Time
15 minutes
15 min
Cook Time
18 minutes
18 min
Ingredients
for 2 servings
- 1 cup cherry tomato (200 g), sliced
- 1 cup shredded carrot (120 g)
- 1 cup yellow bell pepper (100 g), diced
- 1 cup red onion (150 g), diced
- 1 cup asparagus (175 g), diced
- 1 lb shrimp (455 g)
- olive oil, to coat
- chili powder, to taste
- 1 teaspoon fresh oregano, to taste
- salt, to taste
- pepper, to taste
- lime juice, to taste
- 1 large handful mixed greens
Chili Lime Vinaigrette Dressing
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- ½ teaspoon chili powder
- salt, to taste
- pepper, to taste
Nutrition Info
- Calories 529
- Fat 12g
- Carbs 56g
- Fiber 12g
- Sugar 28g
- Protein 53g
Estimated values based on one serving size.
Preparation
- Preheat oven to 400˚F (200˚C).
- Add cut vegetables to a baking sheet lined with parchment paper.
- Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
- Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
- Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
- Mix dressing ingredients together in a small bowl.
- In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
- Enjoy!
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