Often, salads are assumed to be boring and not quite as satisfying as other foods. Well, that shouldn’t be the case!

This roasted shrimp and vegetable salad is not just delicious, it is also loaded with protein from the shrimp and so much enticing flavors from all of the roasted vegetables. I promise you, you will not be forgetting this salad once you have had a taste!

Roasted Shrimp and Veggie Salad

Roasted Shrimp and Veggie Salad


  • 1 lb shrimp peeled, de-veined, and tails removed
  • olive oil
  • 1 cup cherry tomato sliced
  • 1 cup yellow bell pepper diced
  • 1 cup red onion diced
  • 1 cup shredded carrot
  • 1 cup asparagus diced
  • 1 teaspoon fresh oregano, to taste
  • salt, to taste
  • pepper, to taste
  • lime juice, to taste
  • chili powder, to taste
  • A large handful mixed greens

Chili Lime Vinaigrette Dressing

  • 3 tablespoons lime juice
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • ½ teaspoon chili powder
  • Salt and pepper, to taste
Roasted Shrimp and Veggie Salad

Roasted Shrimp and Veggie Salad


  1. Place the cut vegetables on a baking sheet lined with parchment paper.
  2. Drizzle in olive oil and sprinkle the seasonings evenly to your preference.
  3. Place in a preheated oven and bake at 200˚C for 10 minutes.
  4. Move the veggies to the side to make space for the shrimp in the middle of the baking sheet and add the shrimp.
  5. Drizzle with olive oil and sprinkle with the seasonings and lime juice evenly.
  6. Bake for 5-8 minutes, until shrimp is fully cooked. (Be keen not to overcook)
  7. Mix the dressing ingredients together in a bowl.
  8. In a salad bowl, mix the veggies, roasted shrimp, the handful of mixed greens and vinaigrette dressing together.
  9. Serve and enjoy.

Note: You can also use this salad as a side dish too.