Rosted Shrimp Veggie Salad emerges as a shining star. From the grill to the plate, every item is a testament to our commitment to excellence. Indulge in a symphony of flavors and textures that redefines what a salad can be. The precision of the grill imparts a smoky flavor, creating a perfect harmony with the tender shrimp.
Rosted Shrimp Veggie Salad
The Roasted Shrimp Veggie Salad is a versatile and nutritious dish that is easy to prepare and can be enjoyed as a main course or a side dish. With its combination of fresh vegetables, protein-rich shrimp, and a flavorful dressing, it is a satisfying meal that is both healthy and delicious. Whether you are following a specific diet or simply looking for a tasty and wholesome recipe, this salad is an excellent choice.
Ingredients
For Dressing
Instructions
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In a large bowl, combine baby arugula, cherry tomatoes, asparagus, chopped onion, julienned carrots, and diced bell pepper. Toss them together
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In a skillet, heat olive oil over medium heat
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Add shrimp, cayenne powder, cumin seeds, black pepper, and salt. Cook until the prawns are opaque and pink in color. Remove from heat and set aside
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Once the shrimp have cooled slightly, add them to the bowl with the vegetables
Prepare the Dressing
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In a small bowl, whisk together lemon juice, olive oil, honey, crushed red pepper, and salt until well combined
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After adding the dressing to the salad, mix everything until well coated
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Taste the salad and adjust the seasoning if needed, adding more salt, pepper, or crushed red pepper according to your preference
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Divide the salad among plates and serve immediately
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This Shrimp and Vegetable Salad with Lemon-Honey Dressing is not only colorful and vibrant but also packed with flavors. Enjoy your healthy and delicious meal
Servings: 6 ServingCalories:320kcalTotal Fat:19gSaturated Fat: 3gTrans Fat: 0.01gCholesterol:143mgSodium:707mgPotassium:637mgTotal Carbohydrate:22gDietary Fiber: 18gSugars: 637gProtein:5gVitamin A: 1561IUVitamin C: 41mgCalcium: 116mgIron: 1mg
Note
- Refrigerate any leftover grilled shrimp salad for up to three days.
- Keep the shrimp cold. Any leftovers should be consumed cold to prevent the shrimp from getting tough.
- If you don't have taco seasoning on hand, you may use fajita, blackened, creole, or cajun seasoning instead.
