Grilled Shrimp and Roasted Brussels Sprouts Salad with Dijon Vinaigrette

This Grilled Shrimp and Roasted Brussels Sprouts Salad with Dijon Vinaigrette is a light and flavorful meal that is packed with nutrition. Roast the Brussels sprouts in the oven and grill the shrimp for a delicious and healthy salad.

Cooking Equipment:

Baking sheet Grill pan Small bowl Large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Grilled Shrimp, Roasted Brussels Sprouts, Dijon Vinaigrette, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

250g Brussels sprouts, halved

2 tablespoons olive oil

Salt and pepper, to taste

250g shrimp, peeled and deveined

2 tablespoons Dijon mustard

2 tablespoons white wine vinegar

2 tablespoons olive oil

Cooking Instructions:

Preheat oven to 200°C.

Place Brussels sprouts on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper.

Roast in the oven for 15 minutes, or until tender.

Meanwhile, heat a grill pan over medium-high heat.

Season shrimp with salt and pepper and grill for 2-3 minutes per side, or until cooked through.

In a small bowl, whisk together Dijon mustard, white wine vinegar, and 2 tablespoons of olive oil.

In a large bowl, combine Brussels sprouts and shrimp.

Drizzle with Dijon vinaigrette and toss to combine.

Nutrition:

Calories: 350, Fat: 15g, Protein: 25g, Carbohydrates: 25g

Rating:

Did You Know?

Ratatouille niçoise, a variation of the classic ratatouille made with additional vegetables such as bell peppers and onions, is a specialty of the French region of Nice.