Looking for a light but flavorful dinner option? This shrimp and veggie salad is a winner. Perfect for the summer days. With prep and cook time being less than 30 minutes, you can have this quick and easy dinner ready to go after a long day.
If you don’t want to heat up your kitchen, try grilling the shrimp and veggies. I would recommend using a skewers for the shrimp and a grilling pan.
Salad Ingredients:
- 1 cup cherry tomatoes, halved
- 1 cup of each veggie of your choice. I like:
- carrots, shredded
- -yellow bell pepper, spiralized or diced
- -red bell pepper, spiralized or diced
- -red onion, spiralized or diced
- -asparagus, diced
- -zucchini, spiralized or diced
- 1 pound shrimp
- Olive oil
- Chili powder
- Oregano
- Salt
- Pepper
- Lime juice
- Large handful of mixed greens
Chili Lime Dressing Ingredients:
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- ½ teaspoon chili powder
- Salt, to taste
- Pepper, to taste
DIRECTIONS:
- Preheat oven to 400˚F/200˚C.
- Add cut vegetables to an aluminum foil lined baking sheet.
- Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
- Add shrimp in a single layer to another aluminum foil lined baking sheet. Drizzle with olive oil and sprinkle with chili powder, oregano, salt, pepper, and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
- Mix dressing ingredients together in a small bowl.
- In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
- Serve and enjoy!
