Recipe of the Week: Roasted Shrimp and Veggie Salad

Serving size-2 salads

Ingredients
1 cup cherry tomatoes-sliced
1 cup shredded carrots
1 cup yellow bell peppers-diced
1 cup red onion-diced
1 cup asparagus-diced
1 lb. shrimp
Pam olive oil spray
Chili powder to taste
Fresh oregano to taste
Salt & pepper to taste
Lime juice to taste
1 large handful mixed greens of choice
Skinny Girl Brand Balsamic Vinaigrette Dressing (amazon.com or Walmart)

Directions
Preheat oven to 400 degrees F. Add cut veggies to baking sheet lined with parchment paper. Sprinkle with seasoning of choice and bake for 10 minutes. Move veggies to the side and make space in the center of the baking sheet. Add shrimp in a single layer. Drizzle with olive oil and sprinkle with seasonings and lime juice to your liking. Baked for 5-8 minutes until shrimp is fully cooked. Be careful not to overcook. In a large bowl, combine mixed greens, roasted shrimp, veggies and Skinny Girl dressing. Enjoy!

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