Roasted Shrimp and Balsamic Spring Vegetables

Roasted Shrimp and Balsamic Spring Vegetables

Roasted Shrimp and Balsamic Spring Vegetables

By highcountryoliveoil.com
Serves 5

Grocery List via Instacart Instacart
Details
  • Servings:   5
  • Calories:   450
  • Protein:   37g
  •  
  • Fiber:   10g
  • Sugar:   10g
  • Carb Total:   50g
  •  
  • Trans Fat:   1g
  • Saturated:   2g
  • Fat Total:   10g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
  • Show More
Cuisine
  • mediterranean
Comments
Ingredients
  • olive oil
  • salt
  • pepper
  • 6 red potatoes, cubed in bite-sized pieces
  • 1 pound asparagus, cut in 2-inch pieces
  • 2 cups sliced carrots
  • 2 cups quartered baby portebello mushrooms
  • 2 tablespoons balsamic vinegar
  • 1 1/2 pounds shrimp (21 – 25/pound) peeled and deveined
  • 1 1/2 teaspoons grill seasoning
Instructions

Roasted Shrimp and Balsamic Spring Vegetables serves 5 original recipe by highcountryoliveoil.com.

View original preparation instructions

AI Coach 
Personal Notes 
Organization Tags 

Tags easily organize your Recipe Library

Comments