This easy entree salad is perfect for a healthy lunch or light dinner. Lemon garlic shrimp is served with roasted veggies over crisp lettuce and drizzled with an olive oil & butter sauce.
PREP TIME 10 minutesminutes
COOK TIME 15 minutesminutes
TOTAL TIME 25 minutesminutes
YIELD 4servings
Ingredients
12ozfrozen peeled and deveined raw shrimpthawed
1bunch fresh asparagustrimmed and cut into 2-inch pieces
1red bell pepperseeds removed and cut into strips
2tbspolive oil
2tbspbuttermelted
2tspminced garlic
Salt & Pepper to taste
Juice from one lemon
6cupsof your favorite salad mixromaine, spinach, spring mix, etc.
Instructions
Start with perfectly thawed shrimp that has been drained of excess water and patted dry.
Preheat the oven to 425°F.
Line a cookie sheet with tin foil. Toss the shrimp, peppers, asparagus, and garlic in the olive oil and melted butter right on the sheet pan. Spread everything out in a single layer. Sprinkle with a pinch of salt and pepper.
Roast for 10 - 14 minutes or until the shrimp are pink and firm and the veggies are beginning to char.
Drizzle the lemon juice over the shrimp and veggies and toss to combine.
Place 1.5 cups of salad mix on each plate and add a generous spoonful of the shrimp and veggie mix. The garlic lemon sauce from the shrimp should be enough to dress your salad.
Recipe Notes
This dish can be served hot from the oven for a warm salad or you can let it cool to room temperature. It is best served the day it is prepared.