Shrimp Salad with Grilled Veggies
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ½ cup Parsley (chopped and packed)
  • 3 Lime (juiced)
  • ¼ cup Extra Virgin Olive Oil
  • 1½ tsp Chili Powder
  • 2 lbs Shrimp (raw, peeled and de-veined)
  • 4 cups Romaine lettuce (chopped)
  • 2 cups Carrots (julienne or sliced)
  • 1 Red Bell Pepper (sliced)
  • 1 Yellow Bell Pepper (sliced)
  • 2 cups Asparagus (chopped)
  • ½ cup Red Onion (sliced into chunks)
  • 2 tbsp Extra Virgin Olive Oil
  1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
  2. Make the dressing by combining parsley, lime juice, olive oil and chili powder in a food processor and process until smooth.
  3. Place shrimp in a zip lock bag with ½ the dressing to marinade.
  4. Place the marinated shrimp, bell peppers, carrots, asparagus and red onion on the sheet pan. Drizzle the vegetables with olive oil. Sprinkle everything with salt and pepper to taste.
  5. Place in the oven and bake for 30 minutes
  6. Once cooked place on a bed of lettuce and enjoy!
Recipe by Tracy Houle at