Roasted Shrimp & Veggie Salad

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 560.1
  • Total Fat: 17.4 g
  • Cholesterol: 442.0 mg
  • Sodium: 1,545.4 mg
  • Total Carbs: 39.7 g
  • Dietary Fiber: 11.2 g
  • Protein: 54.8 g

View full nutritional breakdown of Roasted Shrimp & Veggie Salad calories by ingredient


Introduction

Easy, high protein salad. Easy, high protein salad.
Number of Servings: 2

Ingredients

    1 cup small cherry tomatoes
    1 cup, chopped Carrots, raw
    1 cup Yellow Bell peppers
    1 cup Red Onion Raw
    1 cup Asparagus, fresh
    1 lb Shrimp
    3 tbsp Lime Juice
    2 tbsp Olive Oil
    1 tbsp Honey
    .5 tsp Chili powder
    2 cup Mixed Greens

Directions

Put cherry tomatoes, shredded carrots, yellow bell pepper, red onion and asparagus on baking sheet. Drizzle olive oil all over them. Sprinkle salt, pepper, oregano and chili powder. Mix to coat all vegetables. Bake at 400 degrees for :10. Make room on the pan for 1 lb. of shrimp. Drizzle olive oil all over the shrimp. Sprinkle salt, pepper, oregano, chili powder and lime juice over the shrimp. Mix to coat all the shrimp. Bake at 400 degrees for :05-:08. Make salad dressing by mixing 3 TBSP lime juice, 2TBSP olive oil, 1 TBSP honey, salt, pepper and 1/2 tsp chili powder. Mix lettuce/greens with vegetables and shrimp. Coat with salad dressing and mix to coat everything in the salad dressing.

Serving Size: Makes 2 servings