Monday, May 1, 2017

Menu Monday - Roasted Shrimp and Veggies

This week our family will be enjoying:
  • Monday: Thai Peanut Butter Burgers
  • Tuesday: Grilled Caprese Sandwiches
  • Wednesday: Sloppy Joe Corn Bread Casserole
  • Thursday: Roasted Shrimp and Veggies with Rice
  • Friday: Chicken Cordon Blu Roll-ups
  • Saturday: Taco Burgers with Guacamole
  • Sunday: Left Overs
This week I'd like to share with you a recipe that Tony and I discovered through Facebook.  The original recipe had a vinaigrette lime dressing and you put the shrimp and veggies over a salad.  However, due to the lack of calories we decided to put it over rice and get rid of the vinaigrette lime dressing because the seasoning on the veggies and shrimp were just right.

  • 1 C Cherry Tomatoes, Sliced
  • 1 C Carrots, Shredded
  • 1 C Yellow Bell Pepper, Diced
  • 1 C Red Onion, Diced
  • 1 C Asparagus, Diced
  • 1 lb Shrimp
  • Olive Oil
  • Chili Powder
  • Oregano
  • Salt
  • Pepper
  • Lime Juice
  • 2 - 4 C Brown Rice (depending on if you want 1/2 C or 1 C serving per person)
  1. Preheat oven to 400 degrees F
  2. Add cut veggies to a lined baking sheet
  3. Drizzle with olive oil and sprinkle with chili powder, oregano, salt and pepper
  4. Bake veggies for 10 minutes
  5. Split veggies in half and move them a part to place the shrimp in a single layer
  6. Drizzle with olive oil and sprinkle with chili powder, oregano, salt and pepper.  Lastly sprinkle with lime juice.
  7. Bake for an additional 5 - 8 minutes, until shrimp is fully cooked.  Be careful to not overcook.
  8. Cut the veggies and shrimp into four servings and serve over brown rice.  Make sure to drizzle some of the juices over the top to really encompass all the flavor from the olive oil and seasonings.
If you give this recipe a shot, please let me know what you thought and if you made any tweaks!!

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