top of page

Southwest Shrimp Veggie Salad with Chili Lime Dressing

Quick Healthy, 1 pan dish. Full of flavor. Get Creative! You can substitute any veggies with your own favorites, or swap shrimp for chicken or steak.


1 cup cherry tomatoes, sliced in 1/2

1 cup carrots, shredded

1 bell pepper any color variety sliced in strips

1 small red onion cut into thin rings

1 bunch asparagus cut in 2" strips

1 pound shrimp, raw

1 Tbsp. olive oil

1/2 Tbsp. chili powder

1 tsp oregano

salt & pepper, to taste

6 C lettuce mix any variety

Southwest Chili Lime Dressing

5 Tbsp. lime juice

4 Tbsp. olive oil

1 Tbsp. honey or use stevia in place of honey

1 1/2 tsp chili powder

salt & pepper, to taste


Make dressing so it has time to chill. Mix dressing ingredients together in a small bowl. Place in fridge until ready to serve

Preheat the oven to 425˚ F.

Add cut vegetables and shrimp to a non-stick, oil coated baking sheet . Drizzle all of the vegetables with oil and sprinkle all of the seasonings ( besides the ones for the dressing )on the veggies.

Bake for 15 minutes

Portion lettuce equally onto plates (serves 4) when veggies and shrimp are done arrange on top of

salad mix. Drizzle with dressing. Quick and Tasty.

5 views0 comments


bottom of page