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Roasted Shrimp and Veggie Salad with Chili Lime Vinaigrette

Roasted Shrimp and Veggie Salad
 1 cup cherry tomatoes
 1 red bell pepper, cut into 1” pieces
 1 red onion, diced into 1” pieces
 1 bunch asparagus, diced into 1” pieces
 1 sweet potato cut into 1” pieces
 3 cups cauliflower florets
 Olive oil to coat
 Salt and pepper to taste
 1 tsp chili powder
 1 lb shrimp(I used frozen & thawed)
 Juice of one lime
 2 tbsp olive oil
 ½ tsp smoked paprika
 ½ tsp chili powder
 Little Leaf Farms Lettuce
Chili Lime Honey Vinaigrette
(This makes a lot but it’s great to have in the fridge)
Add all vinaigrette ingredients to a jar, cover and shake well to combine.
 1 cup extra-virgin olive oil
 1 cup lime juice
 2 tbsp honey
 4 cloves garlic, chopped
 1 tsp chili powder
 1 tsp cumin
 1 tsp smoked paprika
 1 tsp salt
 ¼ tsp cayenne

Preheat oven to 425F.


Line a baking sheet with parchment.


In a bowl, combine the shrimp, olive oil, lime juice, salt, pepper, smoked paprika, chili powder. Let marinate while you prepare veggies.


Add cut vegetables to the baking sheet. Drizzle olive oil and sprinkle with salt pepper and chili powder. Toss to coat. Roast for 15 minutes.


Move veggies to the side to make room for the marinated shrimp in the center of the baking sheet. Arrange them in one layer and roast for 10 more minutes or until shrimp is fully cooked.


In a large salad bowl, arrange your greens. Top with all the roasted goodies and diced avocado. Toss with as much vinaigrette as you want.