Simple Salad Recipe: Shrimp Salad with Grilled Veggies

Are you the kind of cook who hates sticking to a recipe? Then this recipe is for you! Not only is this one of my most favourite salads of all time, but it is the kind of salad that thrives upon surprise ingredients and using up leftover veggies!

I think this is a great opportunity to talk to you about the humble lettuce leaf. It’s not just water, it’s also packed with minerals, digestive enzymes, soluble fibre, folate and the darker leaves have more antioxidants like beta-carotene.

Top that green goodness with a slightly spicy shrimp and you’re looking at a win- win meal!

NUTRIENT SNAPSHOT OF LETTUCE

– Lettuce contains natural sedative properties and the dark, bitter lettuces contain lactucarium, which can relax nerves, reduce palpitations, and induce sleep.
– Lettuce is also a digestive aid and diuretic because it contains fibre and can help sooth pain from gas build up. Its water content also helps to flush out toxins from the body.
– Lettuce has also been known to help heal hemorrhoids due to its astringent nature

LETTUCE SHOPPING TIPS

– Choose large leaves because they are richer in essential nutrients like chlorophyll and vitamin c.
– Choose an array of lettuce colours as this will enhance your intake of phytonutrients.
– It’s important to choose fresh leaves or “living” lettuce that is not pre-washed to get the most nutrients out of your salads.

SHRIMP SALAD WITH GRILLED VEGGIES
Follow the recipe below or use up whatever leftover veggies you have on hand.
Makes approx 4 servings
Time: About 45 minutes

INGREDIENTS

1/2 cup Parsley (chopped and packed)
3 Lime (juiced)
1/4 cup Extra Virgin Olive Oil
1 1/2 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)
1/2 cup Red Onion (sliced into chunks)
2 tbsp Extra Virgin Olive Oil

DIRECTIONS
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 1/2 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!

BONUS TIP

Make an evening tea with – you guessed it, lettuce! You can brew lettuce leaves for an evening tea to use as a night time sedative. Just simmer 3-4 large, deeply coloured lettuce leaves with 1 or 2 mint leaves in 1 ¼ cups of water for 15 minutes. Strain the lettuce and drink.

Simple Salad Recipe: Shrimp Salad with Grilled Veggies
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 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
Instructions
  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!
 

About Me


Hi, I’m Tracy! I create food solutions to feed your life goals. I’m a Nutritionist, chocoholic + superhero fan. Mom to three, wife to one, crazy about all four, and food! When you work with me you’ll learn to savour life and nourish all that it has to offer.

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