Shrimp and Warm Veggie Salad
Juicy shrimp tossed with warm, colorful vegetables and fresh greens for a light yet satisfying meal.
Allowed for Ideal Protein phases 1 to 3.
Serving size
3
Ingredients
- 1 cup Cherry Tomatoes, sliced
- 1 cup Red Bell Pepper, shredded
- 1 cup Yellow Bell Pepper, diced
- 1 cup Shallot, diced
- 1 cup Asparagus, diced
- 1 lb. Shrimp, peeled and deveined
- 1 tbsp. Olive Oil
- Chili Powder, to taste
- 2 tsp. Fresh Oregano
- 2 tsp. Salt and Black Pepper
- Lime Juice, to taste
- 3 cups Mixed Greens
Preparation
Step 1
Heat olive oil in a large skillet over medium heat.
Step 2
Add shallots, asparagus, red and yellow bell peppers, and cherry tomatoes. Cook for 5–6 minutes until softened but still vibrant.
Step 3
Push veggies to the side of the skillet. Add shrimp and cook 2–3 minutes per side, until pink and opaque.
Step 4
Sprinkle in chili powder, oregano, salt, and pepper. Toss everything together until well-coated.
Step 5
In serving bowls, place a bed of mixed greens. Top with the warm shrimp and veggie mixture.
Step 6
Drizzle with fresh lime juice to taste. Serve immediately.
