It’s a scary time in the world right now. Romaine lettuce has been recalled and most recently the same has happened to ground beef. Can we eat anything anymore? Well fear not, DCDishes is here with an alternative. Funny how when you’re told you can’t eat romaine or ground beef, you suddenly want a cheeseburger and a Caesar salad. Instead, I indulged myself with a delicious Sheet Pan Roasted Shrimp and Veggie Salad. This delectable dish combined with a tasty chili lime vinegarette surprised my taste buds and satisfied my need for greens!
The roasted vegetables with seasonings really made this salad. I’m totally on the roasted veggie train after this dish! When shopping for my greens of choice I was bombarded with warnings about the recent romaine recall. It was pretty aggressive but I appreciated the constant warning and reminders. Truth be told, I had my eye on arugula and spinach the entire time. They provided the perfect base for the roasted vegetables to shine on. Initially, I wasn’t a fan of the vinegarette I will admit. I had tripled the original recipe and I was not liking it at all. That was until I put in on top of the salad. Wow. It complimented the seasoning on the veggies and the shrimp perfectly. Suddenly I couldn’t get enough!
I’ve found most of my meals tend to disregard greens and vegetables. I have made a concerted effort to change that lately. Paying attention to recalls especially when it comes to food I consume is important to me, as it should be with everyone. I’m a sucker for a good Caesar salad, but when these recalls come up I love finding new ways to soothe my cravings. Shrimp, greens, and veggies have never tasted so good!
Sheet Pan Roasted Shrimp and Veggie Salad
What You Need:
-
1 cup cherry tomato, sliced -
1 cup shredded carrot -
1 small yellow bell peppers, diced -
1 small red onion, diced -
1 lb. asparagus, diced -
1 lb shrimp - olive oil, to coat
- chili powder, to taste
- fresh oregano, to taste
- salt, to taste
- pepper, to taste
- lime juice, to taste
- 1 large handful mixed greens (Arugula and spinach)
Chili Lime Vinegarette Dressing (Single serving below, I tripled this)
-
3 Tbsp. lime juice -
2 Tbsp. olive oil -
1 Tbsp. honey -
½ teaspoon chili powder - salt, to taste
- pepper, to taste
Instructions:
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- Preheat oven to 400˚F (200˚C).
- Add cut vegetables to a baking sheet lined with parchment paper.
- Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
- Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
- Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes until shrimp is fully cooked. Be careful not to overcook.
- Mix dressing ingredients together in a small bowl.
- In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
- Serve and enjoy!
- Preheat oven to 400˚F (200˚C).
- Add cut vegetables to a baking sheet lined with parchment paper.
- Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
- Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
- Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes until shrimp is fully cooked. Be careful not to overcook.
- Mix dressing ingredients together in a small bowl.
- In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
- Serve and enjoy!
Inspired by this recipe.
DCdishes 