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Roasted Shrimp & Veggie Salad

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
95% would make again
Roasted Shrimp & Veggie Salad


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 668
  • Fat 32g
  • Carbs 47g
  • Fiber 8g
  • Sugar 27g
  • Protein 52g

Estimated values based on one serving size.


  1. Preheat oven to 400˚F (200˚C).
  2. Add cut vegetables to a baking sheet lined with parchment paper.
  3. Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
  4. Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
  5. 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.
  6. Mix dressing ingredients together in a small bowl.
  7. In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
  8. Enjoy!
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Roasted Shrimp & Veggie Salad