Easy Roasted Shrimp and Vegetable Salad

Since most of us are staying at home these days and I’m suspecting eating more than we should, I have come up with a healthy and simple salad recipe. After all, you need to get those vitamins from somewhere, because they are all gone from the pharmacies… Although I think each of us bought fruits and vegetables quite a bit ahead (just don’t say no because I won’t believe it..). In any case, I always shop for a week or a week and a half so I just grabbed a few units more of the usual products I use most often in the kitchen. Those who buy little food for a few days may have found it more difficult to calculate how much and what you will eat during the quarantine period, but I have no doubt that all the refrigerators, freezers and cabinets are full of food.

More recently I discovered a very tasty salad with roasted vegetables. Such salad can be eaten not only cold but also warm, mixed with your favorite leafy greens and the choice of desired sauce. It is also very easy and quick to prepare shrimps for such salads, as they only take 5-6 minutes to bake together with vegetables in the oven (I don’t recommended to bake them longer, otherwise shrimps may harden and become rubbery, so keep an eye on them).

Choose vegetables to your liking. Such a salad would also go great with green beans, asparagus, bell pepper of various colors. When roasting vegetables, keep in mind that harder vegetables have to remain crispy, otherwise a plate served with soft vegetables and leafy greens will look like a stew than a salad. So try not to overcook the vegetables. If you wish, you can serve the salad with mayonnaise based sauce.