Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange cherry tomatoes, shredded carrot, yellow bell pepper, red onion, and asparagus on the baking sheet. Drizzle with olive oil and season with salt, pepper, chili powder, and fresh oregano. Toss to coat evenly. Bake for 10 minutes.
- Push the vegetables to the sides of the baking sheet to create space in the center. Place the shrimp in a single layer in the center. Drizzle with olive oil, season with chili powder, salt, pepper, and a squeeze of lime juice.
- Roast shrimp and vegetables together for 5–8 minutes, until the shrimp are opaque and fully cooked. Take care not to overcook the shrimp, which can become rubbery.
- While the shrimp and vegetables are roasting, prepare the dressing. In a small bowl, whisk together lime juice, olive oil, honey, chili powder, salt, and pepper until smooth.
- In a large salad bowl, combine the mixed greens, roasted vegetables, and shrimp. Drizzle with the chili-lime vinaigrette and toss gently to coat everything evenly.
- Serve immediately while warm, garnished with extra lime wedges or fresh herbs if desired.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 2
- Difficulty: Easy
Variations & Substitutions
- Swap shrimp for grilled chicken or firm tofu for a vegetarian option.
- Add roasted sweet potatoes or zucchini for extra color and nutrients.
- Use arugula or baby spinach instead of mixed greens for a peppery flavor.
- For a spicier kick, add a pinch of cayenne pepper or drizzle with sriracha.
Serving Suggestions
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