Zesty Shrimp and Roasted Potato Salad with Fresh Veggies

Why this?
This lunch recipe combines the protein-rich shrimp and eggs with nutrient-dense vegetables and roasted potatoes to deliver a balanced, satisfying meal. The roasted potatoes add a comforting texture while the fresh veggies keep the dish light and refreshing. Olive oil provides healthy fats, making this salad perfect for a post-workout meal that fuels muscle recovery without heavy flavors.

Ingredients:

200g shrimp, peeled and deveined

3 cups lettuce, chopped

2 medium tomatoes, diced

1 large carrot, grated

2 medium potatoes, diced

2 tablespoons olive oil

2 large eggs

Salt, to taste

Black pepper, to taste

1 teaspoon lemon juice (optional for zest)

Preparation Steps:

Preheat the oven to 400°F (200°C). Toss the diced potatoes with 1 tablespoon olive oil, salt, and pepper.
Spread the potatoes on a baking sheet and roast for 25-30 minutes until golden and tender.
While the potatoes roast, boil the eggs for 8-10 minutes until hard-boiled. Cool, peel, and slice them.
Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque.
In a large bowl, combine the chopped lettuce, diced tomatoes, and grated carrot.
Add the roasted potatoes and cooked shrimp to the bowl. Drizzle with lemon juice if using, and toss gently to combine.
Top the salad with sliced hard-boiled eggs.
Serve immediately for a warm salad or chill for 15 minutes before serving for a refreshing lunch.

Cooking Time: 40 minutes

Diet Types: high-protein, gluten-free, low-sugar, pescatarian

Serving Size: 1 bowl

Servings: 2

Nutritional Facts Per Serving:

Calories: 370 kcal

Total Fats: 14 g

Sodium: 450 mg

Dietary Fiber: 5 g

Total Sugars: 6 g

Proteins: 32 g

Calcium: 80 mg