Roasted Shrimp and Veggie Salad

Shrimp and lots of yummy vegetables are roasted with chili powder and lime juice, and then tossed with lettuce and a chili-lime vinaigrette in this zesty salad recipe.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 276 Calories

Ingredients

• 1 tablespoon honey
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• ½ teaspoon chili powder
• 4 cups mixed salad greens
• 1 cup diced red onion
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil, divided
• 1 cup shredded carrot
• 1 pound medium shrimp - peeled, deveined, and tails removed
• 1 cup sliced cherry tomatoes
• 1 teaspoon chopped fresh oregano
• 1 pinch chili powder, or to taste
• 1 cup diced yellow bell pepper
• 1 cup diced asparagus
• 1 tablespoon fresh lime juice, or to taste

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2

Place cherry tomatoes, carrot, bell pepper, onion, and asparagus on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with oregano, chili powder, salt, and pepper.

Step 3

Place in the preheated oven and roast until vegetables begin to soften, about 10 minutes. Remove from the oven and make space in the center of the baking sheet by moving veggies to the sides. Place shrimp in a single layer in the center of the baking sheet. Drizzle shrimp with remaining 1 tablespoon olive oil and lime juice, and season with salt and pepper.

Step 4

Return to the oven and cook until shrimp are bright pink on the outside and the meat is opaque, 5 to 8 minutes.

Step 5

While shrimp is cooking, mix together lime juice, olive oil, honey, chili powder, salt, and pepper for the vinaigrette in a small bowl.

Step 6

Place mixed greens in a large salad bowl. Add roasted shrimp, veggies, and vinaigrette, and toss to combine.