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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Goldi Bukhari
[email protected]This salad looks amazing! I'm definitely going to try it.
Nixxi black
[email protected]I can't wait to try this salad! It looks so delicious.
Rehan Bashir
[email protected]This is a great recipe for a light and healthy lunch or dinner.
tausif rahman
[email protected]I love this salad! It's so flavorful and easy to make.
Tricia F
[email protected]This salad is a great way to get your kids to eat their vegetables.
Isiak Shaku
[email protected]Easy to make and perfect for a summer party.
Jose Corazon
[email protected]Delicious and healthy! I love that this salad is packed with vegetables.
Jabulani Sidwell
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the unique flavor combination.
Eli Jollie
[email protected]This salad is a great summer dish. It's light, refreshing, and packed with flavor. I love the combination of sweet shrimp and roasted vegetables.
Andrew Grove
[email protected]Added some crumbled feta cheese to the salad and it was amazing! The cheese added a creamy and tangy flavor that complemented the other ingredients perfectly.
Dyl Do
[email protected]This salad is a great way to use up leftover roasted vegetables. I had some roasted broccoli and cauliflower, and they worked perfectly in this salad.
Normina Salim
[email protected]Easy to make and packed with flavor. I used a variety of vegetables, including zucchini, carrots, and broccoli. The roasted vegetables were tender and flavorful.
Saru Khatri
[email protected]I'm not usually a fan of seafood, but this salad changed my mind. The shrimp were perfectly cooked and paired well with the roasted vegetables. The dressing was also delicious and light.
Ahimbisibwe Moses (Mowzey Television)
[email protected]This salad was a hit at my last dinner party! The combination of sweet shrimp, roasted vegetables, and tangy dressing was incredible. I especially loved the roasted red peppers, which added a smoky flavor.