Description
This Roasted Shrimp & Veggie Salad is a vibrant, protein-packed dish featuring juicy shrimp, caramelized broccoli, and toasted almonds—all drizzled with sweet chili sauce and finished with fresh lemon and Parmesan. A quick, low-carb, and gluten-free-friendly dinner idea that’s full of flavor and perfect for weeknights.
Ingredients
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1 lb large shrimp, peeled and deveined
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1 tablespoon olive oil
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1/2 teaspoon smoked paprika
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Salt and pepper, to taste
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3 cups broccoli florets
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1 tablespoon olive oil (for broccoli)
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1/2 teaspoon garlic powder
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1/4 cup chopped toasted almonds
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1/4 cup grated Parmesan cheese
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2 tablespoons sweet chili sauce
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Juice of 1/2 lemon
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Optional: red chili flakes for extra heat
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Toss broccoli florets with olive oil, garlic powder, salt, and pepper. Spread on half of the baking sheet.
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In a bowl, toss shrimp with olive oil, smoked paprika, salt, and pepper. Add to the other half of the baking sheet.
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Roast for 12–15 minutes, flipping shrimp halfway through, until shrimp is pink and broccoli is tender and slightly charred.
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Transfer roasted shrimp and broccoli to a serving bowl.
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Top with toasted almonds, Parmesan cheese, sweet chili sauce, and a squeeze of fresh lemon juice.
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Serve warm or at room temperature.
Notes
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Add red chili flakes for extra spice.
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Great served on a bed of greens or rice for a fuller meal.
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To make it dairy-free, omit the Parmesan or use a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad, Main Course
- Method: Roasting
- Cuisine: Fusion, American-Inspired
