96% would make again
Roasted Shrimp & Veggie Salad
featured in New Year, New Me: High Protein Meals
Tasty Team
June 10, 2019
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 668
- Fat 32g
- Carbs 47g
- Fiber 8g
- Sugar 27g
- Protein 52g
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!
