Spicy Shrimp and Roasted Veggie Salad

Hi! How is your week starting out? Did you have a long weekend, you lucky duckie? I have to say, traffic to work was amazing yesterday with everyone who had the day off for MLK day. It made coming home quick, too, so I was able to prep and photograph this spicy shrimp and roasted veggie salad to share with you. Finally, right? This salad is so easy and full of roasted, spicy, tender-crisp healthy flavor, there was no way I could forget to give you the goods on it. Remember when I first mentioned it? I can be such a tease, I’m sorry!!

Ok, so this spicy shrimp and roasted veggie salad is loaded with flavor, but also with healthy vitamins/minerals, fats and protein. I mean, it was practically made for New Years resolutions, except that it wasn’t because I created it over the summer for the grill. And then proceeded to get requests for it over and over again because it’s really that good. I have a hard time imagining a way to mess it up because there aren’t really any rules or exact measurements. Which means, of course, you can make the recipe as spicy or tame as you’d like and it’ll still be delicious!

I won’t drone on, I know you’re here for this quick and healthy recipe. If you’d like a printable version, click here.

spicy shrimp and roasted veggie salad

What you’ll need:

12 oz frozen cooked shrimp, thawed with tails removed

2 bell peppers, sliced (red/yellow/orange)

1 medium red onion, sliced

1 head of butter lettuce

olive oil

tapatio (to taste)

garlic salt (to taste)

freshly ground black pepper (to taste)

ranch dressing

For serving: halved grape tomatoes, shredded Mexican style cheese, sliced avocado and quartered limes

What you’ll do:

Preheat oven to 425.* Line a cookie sheet with foil and mix shrimp, bell peppers and onion is a single layer over the foil. Brush the shrimp and veggie mixture with olive oil, then sprinkle with garlic salt and black pepper to your tastes. Douse the whole lot with tapatio to your desired level of spiciness. Cover with another layer of foil and seal the edges together. Roast in the oven for 10 minutes, then turn the packet over and roast another 10 minutes before checking for doneness. Shrimp should be hot, veggies tender-crisp.

Tear the butter lettuce into bite size pieces and place in a large bowl. Mix in the shrimp and roasted veggie mixture, along with grape tomatoes and shredded cheese. Top with ranch dressing and sliced avocados. Serve with quartered limes.

There you have it, spicy shrimp and roasted veggie salad. So quick and delicious, I know you’ll love it! Plus, you can adjust the spicy kick to your preferences – welcome news for those of us who can’t crank the heat too high without sounding the alarms. Try it and let me know what you think!

*For grilling: Preheat grill on high for 10-15 minutes. Turn heat to the lowest setting or wait for flames to die down on charcoal grills. Place foil packet in grilling basket or directly on grill grate. Cook 10 minutes each side, checking for doneness halfway through.