Grilled Shrimp and Roasted Carrot and Parsnip Salad with Ginger Dressing

This Grilled Shrimp and Roasted Carrot & Parsnip Salad is an easy yet delicious meal that is full of flavor! The combination of roasted vegetables topped with grilled shrimp is complemented perfectly by the zesty ginger dressing for an unforgettable meal!

Cooking Equipment:

Baking sheet, parchment paper, grill pan, small bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Grilled Shrimp, Roasted Carrots, Parsnips, Ginger Dressing

Meal:

Main Course

Cooking Method:

Grilling & Roasting

Dietary Restrictions:

Gluten Free

Servings:

Ingredients:

4 large shrimp, peeled and deveined

2 carrots, peeled and cut into thin slices

2 parsnips, peeled and cut into thin slices

1 tablespoon olive oil

Salt and pepper to taste

2 tablespoons freshly grated ginger root

2 tablespoons honey

2 tablespoons white wine vinegar

1 tablespoon sesame oil

Cooking Instructions:

Preheat oven to 375°F (190°C).

Place the carrots and parsnips on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast in preheated oven for 15 minutes or until tender.

Meanwhile, heat a grill pan over medium heat. Season the shrimp with salt and pepper then add to the hot pan. Grill for 3 minutes per side or until cooked through.

In a small bowl whisk together the ginger root, honey, white wine vinegar, sesame oil until combined. Set aside.

To assemble the salad place the roasted vegetables in a bowl then top with grilled shrimp. Drizzle with dressing before serving. Enjoy!

Nutrition:

Calories – 250; Fat – 7g; Carbohydrates – 25g; Protein – 15g

Rating:

Did You Know?

The region of Provence is known for its lavender, which is used in dishes such as honey and lavender ice cream.