Roasted Shrimp & Veggie Salad
Introduction
This Roasted Shrimp & Veggie Salad is a vibrant and healthy dish that’s perfect for a light lunch or dinner. Succulent roasted shrimp are paired with colorful vegetables that are slightly caramelized in the oven, creating a delightful balance of flavors and textures. Tossed with a zesty chili-lime vinaigrette, each bite is fresh, tangy, and satisfying. It’s a simple, no-fuss recipe that makes you feel like you’re eating something special without spending hours in the kitchen. Perfect for summer or any day you want a nutritious, flavor-packed meal.
Ingredients
Vegetables & Shrimp
- 1 cup cherry tomatoes (200 g), halved
- 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 (455 g) shrimp, peeled and deveined
- 2–3 tbsp olive oil, to coat
- Chili powder, to taste
- 1 tsp fresh oregano, chopped
- Salt, to taste
- Pepper, to taste
- Lime juice, to taste
- 1 large handful mixed greens
Chili Lime Vinaigrette Dressing
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1 tbsp honey
- ½ tsp chili powder
- Salt, to taste
- Pepper, to taste
Instructions
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