Roasted Cumin Shrimp and Veggie Salad


  • Shrimp (1 pound)
  • Grape or cherry tomatoes sliced in half.
  • Shredded carrots
  • 1/2 of a yellow bell pepper
  • Asparagus cut
  • 1 small red onion
  • Mixed greens salad
  • Cilantro
  • Lime juice
  • Red wine vinegar
  • Extra virgin olive oil

Seasonings: garlic powder, Mrs. Dash seasonings, cumin, ground pepper, sea salt


In rows, spread the yellow pepper, onion, asparagus, and tomatoes on a baking sheet, toss with olive oil and add seasonings to your taste. Place in oven at 350 for ten minutes. Take baking sheet out and add shrimp to the pan. Drizzle olive oil on the shrimp and add seasonings, plus lots of cumin. Place back in oven until the shrimp is cooked. Take out and squeeze lime juice on the shrimp and the veggies.



Place the mixed greens salad on a plate and sprinkle shredded carrots and cilantro on it. Next scoop the roasted vegetables and shrimp on top. Blend red wine vinegar and olive oil together for the dressing and drizzle on top.


I use my homemade olive oil infused with thyme and garlic. Here’s how to make it.DIY Garlic infused olive oil.

This salad is great for lunch or dinner. Enjoy.

Stay blessed,






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