Healthy Shrimp Salad With Lettuce And Roasted Veggi

Name: Healthy Shrimp Salad With Lettuce And Roasted Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Frozen Jumbo Shrimps; 1 cup Cherry Tomatoes, Cut Into Halves; 1 Red Onion, Cut Into Bite-sized Pieces; 7 ounces, weight Mangetout; 7 ounces, weight Butternut Squash, Peeled And Diced; 1 Tablespoon Smoked Paprika; Salt And Pepper, To Your Taste; 2 Tablespoons Olive Oil; 1 Large Chopped Lettuce Or Romaine Salad; 2 Tablespoons Sesame Seeds, To Garnish; FOR THE CHILI LIME VINAIGRETTE:; 3 Tablespoons Lime Juice; 2 Tablespoons Soy Sauce; 1 Tablespoon Sesame Oil; 1 Tablespoon Honey; 1/2 teaspoons Chili Powder

Servings: persons

1 pound Frozen Jumbo Shrimps
1 cup Cherry Tomatoes, Cut Into Halves
1 Red Onion, Cut Into Bite-sized Pieces
7 ounces, weight Mangetout
7 ounces, weight Butternut Squash, Peeled And Diced
1 Tablespoon Smoked Paprika
Salt And Pepper, To Your Taste
2 Tablespoons Olive Oil
1 Large Chopped Lettuce Or Romaine Salad
2 Tablespoons Sesame Seeds, To Garnish
FOR THE CHILI LIME VINAIGRETTE:
3 Tablespoons Lime Juice
2 Tablespoons Soy Sauce
1 Tablespoon Sesame Oil
1 Tablespoon Honey
1/2 teaspoons Chili Powder

1
Start by defrosting the shrimp.Place in a bowl, add enough cold water, and let sit for 15 minutes.
2
Preheat oven to 400u00b0F (200u00b0C).
3
Once defrosted, peel shrimp and place in the middle of a baking sheet. Make sure you leave some space for the veggies. Alternatively, you could use 2 medium baking trays, one for shrimp and the other for veggies.
4
Line up the veggies on the baking sheet, next to the shrimp. Sprinkle with seasonings (salt, pepper, smoked paprika) and drizzle some olive oil.
5
Bake for about 10 minutes, until shrimp turn pink and veggies are tender-crisp. Be careful not to overcook.
6
In a small jar, mix all dressing ingredients. Shake well to combine.
7
In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and dressing together. Garnish with sesame seeds.

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 pound Frozen Jumbo Shrimps, 1 cup Cherry Tomatoes, Cut Into Halves, 1 Red Onion, Cut Into Bite-sized Pieces, 7 ounces, weight Mangetout, and more.

Yes, Healthy Shrimp Salad With Lettuce And Roasted Veggies 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.

That's it — enjoy your meal!

Healthy Shrimp Salad With Lettuce And Roasted Veggies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions