Roasted Veggie and Shrimp Salad


Roasted Veggie and Shrimp Salad

I first saw this in my facebook feed and it looked so good I had to try it. Taken from, when I tried going to buzzfeed to find the actual link, I couldn’t find it. However, a very similar recipe is Either way you’re going to end up with a really good meal. Serves 2.


Sheet pan

Cutting Board


Preheat oven to 400 degrees F.



1 pound raw shrimp thawed, rinsed and patted dry

1 cup cherry tomatoes, cut in half

1 cup carrot, shredded

1 cup yellow bell pepper, large dice

1 cup red onion, large dice

1 cup asparagus, large dice

Olive oil

Chili powder


Salt and pepper to taste

Lime juice (at least 2 limes)

Mixed Greens

Chili Lime Vinaigrette Dressing:

3 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon honey

1/2 teaspoon chili powder

Salt and pepper to taste


Preheat oven to 400 degrees F or 200 degrees C


Add the cut vegetables to a baking sheet lined with aluminum foil or parchment paper. Drizzle with olive oil and sprinkle with seasonings to your preference. Toss. Bake for 10 minutes.


Move veggies to the side to make space in the center of the baking sheet and add the shrimp in a single layer. Drizzle with olive oil and sprinkle with seasonings and lime juice. Toss. Bake for 5 – 8 minutes until shrimp is fully cooked. Be careful not to overcook.


Mix dressing ingredients together in a small bowl.

In large salad bowl, combine the mixed greens, roasted shrimp and veggies and vinaigrette.



What I did differently: I substituted dried thyme for the oregano because I didn’t have any. I substituted left over whole green beans for the asparagus because I forget to get the asparagus. I added the beans to the sheet pan with the shrimp since they were already cooked. I used a baby greens salad mix and when I put the hot veggies and shrimp in on top, the greens wilted some. If you don’t care for that, let the hot shrimp and veggies cool a bit. My hubby loved the meal.


Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite salad supper? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at

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About conniecockrell

A 20-year Air Force career, time as a manager at a computer operations company, wife, mother, sister and volunteer, provides a rich background for Connie Cockrell’s story-telling. Cockrell grew up in upstate NY, just outside of Gloversville, NY before she joined the military at age 18. Having lived in Europe, Great Britain, and several places around the United States, she now lives in Payson, AZ with her husband: hiking, gardening, and playing bunko. She writes about whatever comes into her head so her books could be in any genre. She's published sixteen books so far, has been included in five different anthologies and been published on and Connie's always on the lookout for a good story idea. Beware, you may be the next one. She can be found at or on Facebook at: or on Twitter at: @ConnieCockrell or on Amazon at

One thought on “Roasted Veggie and Shrimp Salad

  1. Pingback: Roasted Veggie and Shrimp Salad: Chicklets in the Kitchen Post | ConniesRandomThoughts

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