Shrimp and Baked Root Vegetable Salad
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 490, total fat 27 G., saturated fats 4 G., proteins 22 G., carbohydrates 41 G., fiber 11 G., cholesterol 145 mg, sodium 1129 mg, sugar 18 G.
Calories 490, total fat 27 G., saturated fats 4 G., proteins 22 G., carbohydrates 41 G., fiber 11 G., cholesterol 145 mg, sodium 1129 mg, sugar 18 G.
This low-calorie, healthy, and yet filling salad is made with large fried shrimp and oven-roasted vegetables, including carrots, parsnips, and turnips. The vegetables are coated with olive oil and roasted in the oven at a high temperature. The shrimp are pan-fried for just a couple of minutes on each side, and they're ready. The salad is dressed with a unique pesto sauce made from arugula, walnuts, and Parmesan. Add more fresh arugula and serve with lemon wedges.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g large shrimp, peeled and deveined
- 450g parsnips, quartered lengthwise, then halved crosswise
- 450 g carrots, cut lengthwise into 4 pieces, then cut in half crosswise
- 450 g turnips, peeled and cut into 1 cm thick slices.
- 6 tbsp. l. olive oil
- 4 cups arugula
- 1/4 cup walnuts
- 2 tbsp. l. grated parmesan
- 1 small clove of garlic
- 1/4 tsp red pepper flakes
- Grated zest of half a lemon + lemon wedges for serving
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Recipes with similar ingredients: shrimps, parsnip root, carrot, turnip, walnuts, Parmesan cheese, arugula
Cooking the dish according to the recipe:
- Place a baking sheet on the middle rack of the oven and preheat to 450°F (245°C). Toss the parsnips, carrots, and turnips with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and a small amount of ground black pepper. Place the vegetables on the preheated baking sheet and roast in the oven until tender and crisp-edged, about 30 minutes.
- Meanwhile, in a food processor, combine 1 cup of arugula, walnuts, Parmesan, garlic, red pepper flakes, lemon zest, and a large pinch of salt. Pulse. With the processor running, slowly pour in 3 tablespoons of olive oil and 2 tablespoons of water.
- Season the shrimp on both sides with salt and black pepper. Heat a large nonstick skillet over medium heat; add the remaining 1 tablespoon olive oil. Add the shrimp (the pan will be crowded) and cook until lightly browned around the edges, about 2 minutes per side; remove from heat.
- Transfer the sautéed vegetables to a large bowl. Add the remaining 3 cups of arugula, shrimp, and arugula pesto. Season with salt to taste and toss to combine. Divide among plates. Serve with lemon wedges.
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