Shrimp and Vegetable Salad
Ingredients
- 2 zucchini, cut into half moons
- 1 red bell pepper, chopped
- 1 red onion, sliced
- 1 (8-oz) pkg sliced mushrooms
- 6 Tbsp olive oil, divided
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1½ lb peeled and deveined, large raw shrimp
- 2 Tbsp balsamic vinegar
- 1 (10-oz) pkg chopped romaine lettuce
- ½ cup crumbled feta cheese
Instructions
- Preheat oven to 450°F. Toss together zucchini, bell pepper, onion, mushrooms, 3 Tbsp oil, and ⅛ tsp each salt and pepper on a large rimmed baking sheet; spread in a single layer. Roast 20 minutes or until tender and lightly browned.
- Meanwhile, sprinkle shrimp with ⅛ tsp each salt and pepper. Cook in 1 Tbsp hot oil in a large skillet over medium-high heat 3 to 4 minutes or until shrimp turn pink.
- Whisk together 2 Tbsp oil and vinegar in a large bowl. Add lettuce; toss. Top with vegetables, shrimp, and cheese.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
419
|
419
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 30 | 30 |
| Carb (g) | 16 | 16 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 588 | 588 |
| T. Sugs (g) | 9 | 9 |
| A. Sugs (g) | 0 | 0 |
Low Carb Lunch Meal Plan
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