Grilled Vegetable And Shrimp Salad Recipe

Name: Grilled Vegetable And Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lime; 2 tablespoons sweet chili sauce; 1/2 teaspoon smoked paprika; 1 red pepper seeded, sliced; 4 ounces baby corn halved lengthways; 1 bunch asparagus trimmed, halved; 1 zucchini sliced lengthways; 1/4 cup olive oil; 1 pound prawns medium cooked, peeled, tails on; 1 avocado seeded, peeled, chopped; 1 red onion small, finely sliced; 1/2 cup basil leaves; tortillas to serve

Servings: persons

1 lime
2 tablespoons sweet chili sauce
1/2 teaspoon smoked paprika
1 red pepper seeded, sliced
4 ounces baby corn halved lengthways
1 bunch asparagus trimmed, halved
1 zucchini sliced lengthways
1/4 cup olive oil
1 pound prawns medium cooked, peeled, tails on
1 avocado seeded, peeled, chopped
1 red onion small, finely sliced
1/2 cup basil leaves
tortillas to serve

1
For the Dressing: In a small bowl, whisk all ingredients together. Set aside
2
For the Salad: Preheat outdoor grill or grill pan on high.
3
In a bowl, toss pepper, corn, asparagus, and zucchini together with oil. Season to taste.
4
Grill pepper and corn for 1-2 minutes each side. Place in a large bowl. Grill asparagus and zucchini for 1 minute each side, turning, until lightly charred. Add to bowl. Season to taste.
5
Add shrimp, avocado, onion and basil leaves. Drizzle with dressing and serve with tortillas

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lime, 2 tablespoons sweet chili sauce, 1/2 teaspoon smoked paprika, 1 red pepper seeded, sliced, and more.

Yes, Grilled Vegetable And Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Vegetable And Shrimp Salad

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