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Roasted Shrimp & Veggie Salad

by Mercedes Sandoval • from the video New Year, New Me: High Protein Meals


for 2 servings

  • 1 cup
    cherry tomato, sliced (200 g)
  • 1 cup
    shredded carrot (110 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
  • 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
  • ½ teaspoon
    chili powder
  • salt, to taste
  • pepper, to taste



Under 30 min

  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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