Roasted vegetables and shrimp salad

Name: Roasted vegetables and shrimp salad
Cuisine: European, Italian, Mediterranean
Ingredients: Three heads broccoli; 20 oz brussel sprouts; Two tablespoons olive oil; One teaspoon salt; Eight pitted medjool dates; 1 cup slivered almonds; 2 lb raw peeled tail off shrimp; 1 tbsp butter; One teaspoon calabrian chili paste; Half cup oil; Two teaspoons calabrian chili paste; Two teaspoons lemon juice; Zest of one lemon; Two tablespoons honey; 1 teaspoon salt; Pecorino Romano

7 steps

Updated at: Wed, 16 Aug 2023 20:31:31 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories952.3 kcal (48%)

Total Fat63.4 g (91%)

Carbs74.3 g (29%)

Sugars46.1 g (51%)

Protein33.3 g (67%)

Sodium1702.8 mg (85%)

Fiber14.2 g (51%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 headsbroccoli

20 ozbrussel sprouts

2 tablespoonsolive oil

1 teaspoonsalt

8pitted medjool dates

1 cupslivered almonds

2 lbshrimp

raw peeled tail off

1 Tbspbutter

1 teaspooncalabrian chili paste

½ cupoil

2 teaspoonscalabrian chili paste

2 teaspoonslemon juice

1zest of lemon

2 tablespoonshoney

1 teaspoonsalt

pecorino romano

Instructions

Step 1

Heat oven to 425.

Step 2

Chop 3 heads broccoli into very small pieces. Place on parchment lined baking sheet.

Step 3

Add 200z shredded Brussel sprouts to sheet. Drizzle with 2 tbsp olive oil and 1 tsp salt, toss, and bake for 20 minutes, tossing half way through. Let cool.

Step 4

While baking, chop 8 pitted medjool dates and 1 cup salted almonds into small pieces. Set aside.

Step 5

Cook 2\b raw, peeled, tail off shrimp by heating a pan over medium heat. Add 1 tbsp butter and 1 tsp Calabrian chili paste. Add shrimp and a pinch of salt. Cook two minutes per side and turn off heat. Set aside.

Step 6

Make dressing by whisking together 1/2 cup olive oil, 2 tsp Calabrian chili paste, 2 tsp lemon zest, juice of 1 lemon, 2 tbsp honey, 1 tsp salt. Set aside.

Step 7

Assemble salad by putting roasted veggies in bowl, then add shrimp, dates, almonds, and grate fresh pecorino Romano on top. Drizzle dressing evenly over salads.