Ingredients
2
2 servings
- •1 cup cherry tomato, sliced
- •1 cup shredded carrot
- •1 cup yellow bell pepper, diced
- •1 cup red onion, diced
- •1 cup asparagus, diced
- •1 lb shrimp
- •olive oil, to coat
- •chili powder, to taste
- •1 teaspoon fresh oregano, to taste
- •salt, to taste
- •pepper, to taste
- •lime juice, to taste
- •1 large handful mixed greens
- •3 tablespoons lime juice
- •2 tablespoons olive oil
- •1 tablespoon honey
- •½ teaspoon chili powder
- •salt, to taste
- •pepper, to taste
Instructions
- Preheat oven to 400˚F (200˚C).
- Add cut vegetables to a baking sheet lined with parchment paper.
- Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
- Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
- Drizzle with olive oil and sprinkle with seasonings 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.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 668
- Carbohydrate: 47g
- Fat: 32g
- Fiber: 8g
- Protein: 52g
- Sugar: 27g
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