Roasted Shrimp & Asparagus Salad
A delicious, yet simple salad based on a sheet pan with roasted shrimp, asparagus, sliced onions and a tangy lemon vinaigrette. Top with fresh dill for an extra layer of flavor!
Servings 6 servings
Calories 112kcal
Ingredients
- 1 lb raw 26-30 count shrimp, peeled and deveined
- 1 lb asparagus cut into 2-inch pieces
- 1/4 cup red onion thinly sliced into half moons
Vinaigrette:
- 1/4 cup fresh lemon juice
- zest of 1 lemon
- 1/4 cup extra-virgin olive oil
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
Instructions
- Preheat oven to 450º. Place shrimp, asparagus and onion on rimmed baking sheet. Whisk to combine lemon juice and zest with olive oil, garlic powder, salt and pepper.
- Add 3 tablespoons of vinaigrette and toss to combine with ingredients on baking sheet. Roast for 6-9 minutes until asparagus is al dentè and shrimp is pink and no longer translucent. Remove ingredients from sheet pan and place in a bowl in the refrigerator for 10 minutes. Toss with remaining vinaigrette. Chill in refrigerator until ready to serve, 2-4 hours.
Notes
Pro Tips: 1. Add a 1/4 cup chopped dill or basil for a fresh herb flavor. 2. Lime can be substituted for the lemon.
Nutrition
Calories: 112kcal