Sheet Pan Roasted Zesty Cilantro Lime Shrimp Salad (Low-Calorie)
A vibrant, low-calorie salad featuring perfectly roasted shrimp and vegetables tossed in a bright cilantro lime dressing. This one-pan meal is packed with flavor and ideal for a healthy, quick dinner.
Ingredients
Ingredients
- 1 lb large shrimp peeled, deveined, tails on or off
- 1 lb asparagus trimmed, cut into 2-inch pieces
- 1 cup cherry tomatoes halved
- 1 medium red onion thinly sliced
- 2 tbsp olive oil divided
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh cilantro chopped, plus more for garnish
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 4 cups mixed greens or arugula
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The greens may wilt, so it's best to store the roasted components and greens separately. Make-Ahead: The dressing can be made up to 2 days in advance. You can also chop all the vegetables ahead of time. Variations: Add sliced avocado or a sprinkle of cotija cheese for extra creaminess. For a spicier kick, add a pinch of red pepper flakes to the seasoning. Serving Suggestion: This salad is perfect as a light main course. For a heartier meal, serve with a side of quinoa or brown rice.