Grilled Shrimp and Roasted Broccoli and Red Onion Salad with Balsamic Vinaigrette

This Grilled Shrimp and Roasted Broccoli & Red Onion Salad with Balsamic Vinaigrette is an easy 30 minute meal that is packed full of flavor! The combination of grilled shrimp, roasted broccoli & red onion tossed in a balsamic vinaigrette makes this salad both healthy & delicious!

Cooking Equipment:

Oven/Baking Sheet/Grill Pan/Large Bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Grilled Shrimp, Roasted Broccoli, Red Onion, Balsamic Vinaigrette

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

200g shrimp (peeled and deveined)

1 head of broccoli (cut into florets)

1 red onion (sliced)

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon garlic powder

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 375°F/190°C. Line a baking sheet with parchment paper.

Place the broccoli florets on the baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper to taste. Roast for 15-20 minutes until lightly browned.

Heat a grill pan over medium-high heat and add the remaining tablespoon of olive oil. Add the shrimp to the pan and season with garlic powder, salt, and pepper to taste. Grill for 3-4 minutes per side until cooked through.

In a large bowl combine the roasted broccoli, grilled shrimp, red onion slices, balsamic vinegar, salt, and pepper to taste. Toss everything together until combined. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition:

Calories – 522 kcal; Fat – 25 g; Carbohydrates – 33 g; Protein – 38 g; Sodium – 617 mg; Fiber – 8 g

Rating:

Did You Know?

Fattoush, a salad made with tomatoes, cucumber, radish, and toasted pita bread, is a popular dish in Lebanese cuisine.