Grilled Shrimp and Roasted Asparagus and Yellow Squash Salad with Dijon Vinaigrette

This Grilled Shrimp and Roasted Asparagus and Yellow Squash Salad with Dijon Vinaigrette is a delicious and healthy meal that is easy to make. The shrimp is grilled and the vegetables are roasted, then tossed with a tangy Dijon vinaigrette.

Cooking Equipment:

Baking sheet Medium bowl Small bowl Whisk

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Grilled Shrimp, Roasted Asparagus, Yellow Squash, Dijon Vinaigrette

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

250g shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 bunch asparagus, trimmed and cut into 2

inch pieces

1 yellow squash, cut into 1/2

inch slices

2 tablespoons Dijon mustard

2 tablespoons white wine vinegar

2 tablespoons olive oil

1 teaspoon honey

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 400°F (200°C).

In a medium bowl, combine shrimp, olive oil, garlic powder, paprika, salt, and pepper. Toss to coat.

Place shrimp on a baking sheet and bake for 10 minutes.

Meanwhile, place asparagus and yellow squash on a separate baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 10 minutes.

In a small bowl, whisk together Dijon mustard, white wine vinegar, olive oil, and honey. Season with salt and pepper.

To assemble the salad, combine roasted vegetables and shrimp in a large bowl. Drizzle with Dijon vinaigrette and toss to coat.

Nutrition:

Calories: 437, Fat: 24g, Protein: 28g, Carbohydrates: 24g, Fiber: 6g, Sodium: 590mg

Rating:

Did You Know?

Pesto, a sauce made from basil, pine nuts, garlic, and Parmesan cheese, is a classic example of Italian cuisine.