SHRIMP AND ROASTED VEGETABLE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a baking sheet on the middle oven rack and preheat to 475 degrees F. Toss the parsnips, carrots and turnips with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread the vegetables on the hot baking sheet and roast until tender and browned around the edges, about 30 minutes.
- Meanwhile, combine 1 cup arugula, the walnuts, parmesan, garlic, red pepper flakes, lemon zest and a big pinch of salt in a food processor. Pulse until finely chopped. With the machine running, slowly add 3 tablespoons olive oil and 2 tablespoons water.
- Season the shrimp on both sides with salt and pepper. Heat a large nonstick skillet over medium-high heat; add the remaining 1 tablespoon olive oil. Add the shrimp (the skillet will be crowded) and cook until lightly browned around the edges, about 2 minutes per side; remove from the heat.
- Transfer the roasted vegetables to a large bowl. Add the remaining 3 cups arugula, the shrimp and arugula pesto. Season with salt and toss. Divide among plates. Serve with lemon wedges.
Nutrition Facts : Calories 490, Fat 27 grams, SaturatedFat 4 grams, Cholesterol 145 milligrams, Sodium 1129 milligrams, Carbohydrate 41 grams, Fiber 11 grams, Protein 22 grams, Sugar 18 grams
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AZAZ KTK
[email protected]I would definitely recommend this salad to anyone looking for a healthy and delicious meal.
Nergish Akter
[email protected]This salad is a great healthy and delicious option for a light lunch or dinner.
Luckner Casseus
[email protected]I love the combination of flavors in this salad. The shrimp and vegetables are perfectly complemented by the dressing.
kiryowa Enoch
[email protected]This salad is a great way to use up leftover shrimp.
Alvin Omondi
[email protected]I'm always looking for new and healthy salad recipes, and this one definitely fits the bill.
Asad Hasan
[email protected]This salad is a great source of protein and vegetables.
Voella Thomas
[email protected]I can't wait to try this salad with different types of roasted vegetables.
peace studio
[email protected]This salad is perfect for a summer barbecue.
Desi Videos
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your own taste.
First1 Last 1
[email protected]This salad is a great way to get your kids to eat their vegetables.
Davis Linda
[email protected]I would definitely make this salad again, but I would make a few changes to the recipe.
Asim Chandio
[email protected]Overall, I thought this salad was a good healthy option, but it wasn't my favorite.
Emihle Lekoto
[email protected]I thought the dressing was a little too sweet, but that's just my personal preference.
Chinenye Ikechukwu
[email protected]This salad was a bit too oily for my taste.
Tony Naidoo
[email protected]I found that the shrimp cooked a little too quickly, so I would recommend reducing the cooking time by a minute or two.
olivia culpo
[email protected]This salad is a great way to use up leftover roasted vegetables.
Sofia Andres
[email protected]I made this salad for a potluck and it was a huge success. Everyone loved it!
Suman Gaire
[email protected]The dressing for this salad was amazing! It was the perfect balance of sweet and tangy.
Anwer Ustad
[email protected]I loved the combination of roasted shrimp and vegetables in this salad. It was a great way to get a healthy and delicious meal on the table.
Amin Farhadi
[email protected]This roasted shrimp and vegetable salad was a hit with my family! The shrimp were cooked perfectly and the vegetables were roasted to perfection. The dressing was also very tasty.