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Under 30 min

Roasted Shrimp & Veggie Salad

from the video New Year, New Me: High Protein Meals ▶︎

by Mercedes Sandoval


for 2 servings

  • 1 cup (150 g) cherry tomato, sliced
  • 1 cup (110 g) shredded carrot
  • 1 cup (100 g) yellow bell pepper, diced
  • 1 cup (150 g) red onion, diced
  • 1 cup (175 g) asparagus, diced
  • 1 lb (455 g) shrimp
  • 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 honey
  • ½ teaspoon chili powder
  • salt, to taste
  • pepper, to taste


  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. Serve and enjoy!
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