Grilled Shrimp and Roasted Asparagus and Fennel Salad with Dijon Vinaigrette

This light summer salad is packed full of flavor! Grilled shrimp is combined with roasted asparagus and fennel then tossed in a tangy Dijon vinaigrette for an easy yet delicious meal that can be served hot or cold!

Cooking Equipment:

Baking Sheet, Medium Bowl, Large Bowl, Small Bowl

Preparation Time:

10

Cooking Time:

Total Time:

30

Cuisine:

Mediterranean

Keywords:

Keywords:

Grilled Shrimp, Roasted Asparagus, Fennel Salad, Dijon Vinaigrette

Meal:

Main Course

Cooking Method:

Baking

Dietary Restrictions:

Gluten Free

Servings:

1

Ingredients:

200g shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
200g asparagus spears, trimmed and cut into 2 inch pieces
200g fennel bulb, trimmed and cut into thin slices
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar

Cooking Instructions:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium bowl, combine the shrimp with 1 tablespoon of olive oil, garlic powder, paprika, salt and pepper. Toss to coat evenly. Place the shrimp on the prepared baking sheet in an even layer. Bake for 8 minutes or until cooked through. Set aside to cool slightly.
In a large bowl combine the asparagus and fennel slices with the remaining tablespoon of olive oil. Toss to coat evenly then spread out on the same baking sheet used for the shrimp in an even layer. Bake for 12 minutes or until vegetables are tender but still crisp. Set aside to cool slightly.
In a small bowl whisk together the Dijon mustard and white wine vinegar until combined then season with salt and pepper to taste.
To assemble the salad add the roasted vegetables to a large bowl then top with grilled shrimp and drizzle with dressing before tossing everything together until evenly coated in dressing. Serve immediately or chill in refrigerator until ready to serve.

Nutrition:

Calories – 495; Fat – 28g; Carbohydrates – 21g; Protein – 37g; Sodium – 690mg; Cholesterol – 181mg List of

This light summer salad is packed full of flavor! Grilled shrimp is combined with roasted asparagus and fennel then tossed in a tangy Dijon vinaigrette for an easy yet delicious meal that can be served hot or cold!

Rating:

4

Did You Know?

Italy’s culinary tradition is characterized by its emphasis on fresh, seasonal ingredients and simple preparation methods.