LOW FODMAP Shrimp & Roasted Vegetable Salad
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
Method
- 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.