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–+ servings

LOW FODMAP Shrimp & Roasted Vegetable Salad

Course Main Dish, Salad
Cuisine Mediterranean
Keyword Salad
Cooking Method Sheet Pan Meals
Condition Dairy Free, Diabetes, Gluten Free, Low FODMAP, Nut Free, PCOS
Servings 2 servings

Ingredients

Shrimp Salad

  • 1/2 lb shrimp raw
  • 2 cups broccoli florets
  • 1 zucchini cubed or sliced
  • 1 bunch scallion sliced in half lengthwise, green part only
  • 1 bell pepper cubed or sliced
  • 1 carrot medium, thinly sliced
  • 1 tbsp olive oil
  • salad green

Seasoning

  • 1/8 tsp salt kosher
  • 1 tsp Italian seasoning
  • 1/4 tsp paprika
  • 1/4 tsp black pepper

Instructions

  • Pre-heat oven to 425°F. Line a large sheet pan with foil and set aside.
  • Place veggies in a large bowl and sprinkle with half the seasoning mix and 1 tablespoon oil. In another bowl combine the shrimp, the remaining seasoning mix (half) and 1 tablespoon oil; set shrimp aside.
  • Pour the veggies into the sheet pan and bake for 12-15 minutes or until lightly charred. Add the shrimp and bake for 5 minutes or until pink and tender.
  • Pour over salad greens and dress with olive oil and balsamic vinegar.

Nutrition

Carbohydrates: 17g | Protein: 28g | Fat: 10g | Sodium: 309mg | Potassium: 890mg | Fiber: 6g