Grilled Shrimp and Roasted Portobello Mushroom and Onion Salad with Balsamic Vinaigrette

Enjoy this delicious Mediterranean-inspired salad made with grilled shrimp, roasted portobello mushrooms, onions, and a balsamic vinaigrette for an easy weeknight meal that is both healthy and flavorful!

Cooking Equipment:

Baking sheet lined with parchment paper; Grill pan; Small bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Grilled Shrimp, Roasted Portobello Mushroom, Onion Salad, Balsamic Vinaigrette

Meal:

Main Course

Cooking Method:

Grilling & Roasting

Dietary Restrictions:

Gluten Free

Servings:

Ingredients:

2 large portobello mushrooms, sliced into 1/2 inch thick slices

1 large onion, cut into wedges

2 tablespoons olive oil

Salt and pepper to taste

6 large shrimp, peeled and deveined

2 tablespoons balsamic vinegar

1 tablespoon honey

Cooking Instructions:

Preheat the oven to 400°F.

Place the mushroom slices and onion wedges on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast for 10-15 minutes until the vegetables are tender.

Meanwhile, heat a grill pan over medium-high heat. Season the shrimp with salt and pepper and cook for 3-4 minutes per side until cooked through.

In a small bowl whisk together the balsamic vinegar and honey until combined.

To assemble the salad place the roasted vegetables on a plate or in a bowl then top with the grilled shrimp. Drizzle with the balsamic vinaigrette before serving.

Nutrition:

Calories – 200; Fat – 8g; Carbohydrates – 18g; Protein – 14g; Fiber – 4g

Rating:

Did You Know?

The region of Normandy is known for its calvados, an apple brandy often used in cooking.