Perfect for lunch or a light dinner, this shrimp salad is not only low in calories but also high in flavor. It can easily be prepared in advance to be enjoyed hot or cold on a busy day.
Ingredients per portion:
- 5 medium-sized shrimp
- 150 gr of cherry tomatoes
- 50 gr of small green asparagus
- 1 large carrot
- 2 tbsp of extra virgin olive oil
- Herbes de provence (fresh or dried herb mix): thyme, rosemary, oregano, savory, marjoram
- Basil
- Salt
- Pepper
Instructions:
- Prepare your ingredients:
- Wash the cherry tomatoes and pat dry with paper towels.
- Wash the sand out of the asparagus and cut off the hardened ends. Cut into bite-sized pieces.
- Peel the carrot and cut into thin rounds.
- Defrost the shrimp, peel them and pat dry with paper towels. Cut into bite-sized pieces.
- Wash the herbs if you use fresh ones.
- Sprinkle each of the ingredients with some olive oil and the herbs. Make sure they are coated evenly.
- Preheat the oven to 200°C/390°F.
- Cover a tray with a baking sheet and put the carrots on it. Roast for 20 minutes, then add the asparagus. Roast for another 10 minutes. Next, add the cherry tomatoes and roast for 5-10 more minutes. Lastly, add the shrimp. After about 5 minutes, check to see if the shrimp are completely cooked through. Cook for another 2 minutes if necessary. Bon appétit!
Tip: If you’re short on time, you can also simply sauté the vegetables and shrimp in a pan. Just remember to add the carrots first, then the asparagus, and lastly the cherry tomatoes and the shrimp as they all have different cooking times.
Prairie Chick's Kitchen 