Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

Roasted Shrimp & Veggie Salad

by Mercedes Sandoval featured in New Year, New Me: High Protein Meals

Under 30 min

Under 30 min

Ingredients

for 2 servings

  • 1 cup
    cherry tomato, sliced (200 g)
  • 1 cup
    shredded carrot (120 g)
  • 1 cup
    yellow bell pepper, diced (100 g)
  • 1 cup
    red onion, diced (150 g)
  • 1 cup
    asparagus, diced (175 g)
  • 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
    Calories 541
    Fat 18g
    Carbs 44g
    Fiber 7g
    Sugar 27g
    Protein 52g

Estimated values based on one serving size.

Advertisement

Preparation

  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!
 

Advertisement

Advertisement

Advertisement