Roasted Shrimp & Veggie Salad

Roasted Shrimp And Veggie Salad

Makes 4 servings
Per serving
½ Leanest protein serving
3 vegetables
3 condiments
2 fats

1 cup cherry tomatoes, sliced
1 cup celery, diced – (picture shows carrots but they are too high in carbohydrates for my clients in their weight loss phase)
1 cup yellow bell pepper, diced
1 cup green onion, diced
1 cup asparagus, diced
20 ounces raw shrimp
½ tsp Chili powder
1/2 tsp Oregano
¼ tsp Salt
¼ tsp Pepper
2 tsp Lime juice
2 cups mixed greens

Chili Lime Vinaigrette Dressing:
3 tablespoons lime juice
2 Tbs plus 2 teaspoons olive oil
1 packet Splenda or Stevia
½ teaspoon chili powder
¼ tsp Salt
¼ tsp Pepper

1. Preheat oven to 400˚F/200˚C.
2. 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.
3. 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.
4. Mix dressing ingredients together in a small bowl.
5. In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together