Grilled Shrimp and Roasted Brussels Sprouts and Cauliflower Salad with Garlic Vinaigrette

This Grilled Shrimp & Roasted Brussels Sprouts & Cauliflower Salad with Garlic Vinaigrette is an easy yet delicious meal that can be prepared in under 30 minutes! The combination of grilled shrimp with roasted vegetables is sure to please everyone at your table!

Cooking Equipment:

Baking sheet; Large bowl; Small bowl or jar; Whisk

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Grilled Shrimp, Roasted Brussels Sprouts, Cauliflower Salad, Garlic Vinaigrette

Meal:

Main Course

Cooking Method:

Baking

Dietary Restrictions:

Gluten Free; Dairy Free

Servings:

Ingredients:

8 large shrimp, peeled and deveined

2 cups Brussels sprouts, halved

1 cup cauliflower florets

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste For the vinaigrette:

2 tablespoons olive oil

1 tablespoon white wine vinegar

1 teaspoon minced garlic

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Place the shrimp on the baking sheet and season with garlic powder, salt, and pepper. Bake for 8 minutes or until cooked through. Set aside.

In a large bowl, combine the Brussels sprouts and cauliflower florets with the olive oil, garlic powder, salt, and pepper. Toss to coat evenly.

Spread the vegetables onto the baking sheet in an even layer. Bake for 12 minutes or until lightly browned and tender.

Meanwhile, make the vinaigrette by combining all ingredients in a small bowl or jar and whisking together until combined.

To assemble the salad, combine the roasted vegetables with the grilled shrimp in a large bowl or plate. Drizzle with vinaigrette before serving. Enjoy!

Nutrition:

Calories – 250; Fat – 10g; Carbohydrates – 20g; Protein – 20g List of

Rating:

Did You Know?

Pizza is one of the most popular Italian dishes worldwide, and it originated in Naples, Italy.