Grilled Shrimp and Roasted Mushroom and Zucchini Salad with Lemon Basil Dressing

This Grilled Shrimp and Roasted Mushroom and Zucchini Salad with Lemon Basil Dressing is an easy yet delicious meal that can be enjoyed hot or cold! The combination of grilled shrimp, roasted vegetables, and a zesty lemon basil dressing makes this salad irresistible! It’s perfect for lunch or dinner!

Cooking Equipment:

Baking sheet, parchment paper, grill pan, small bowl, large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Grilled Shrimp, Roasted Mushroom, Zucchini Salad, Lemon Basil Dressing

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 large shrimp (150g)

1/2 cup mushrooms (50g)

1/2 cup zucchini (50g)

2 tablespoons olive oil (30ml)

1 tablespoon lemon juice (15ml)

1 teaspoon minced garlic (5ml)

2 tablespoons chopped fresh basil leaves (10g)

Cooking Instructions:

Preheat the oven to 350°F/180°C.

Place the mushrooms and zucchini on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 15 minutes or until golden brown.

Heat a grill pan over medium heat and add the shrimp. Cook for 3 minutes per side or until cooked through.

In a small bowl, whisk together the lemon juice, garlic, basil leaves, and remaining olive oil to make the dressing.

In a large bowl combine the roasted vegetables and shrimp together with the dressing and toss to combine. Serve immediately or chill in the refrigerator for later use.

Nutrition:

Calories – 300; Fat – 10g; Carbohydrates – 20g; Protein – 25g

Rating:

Did You Know?

Paella, a Spanish dish made with saffron-flavored rice, seafood, and vegetables, is a staple of Mediterranean cuisine.