Oven Roasted Shrimp with Sprouted Bean Salad

Oven roasted shrimp accompany this vibrant sprouted mung bean salad for a light, healthy and delicious meal.

Oven Roasted Shrimp
1 lb. shelled and deveined jumbo shrimp (36)
1-2 clove garlic, minced
2 t olive oil
½ t salt
¼ t pepper
1 lemon, juiced and zested
2 teaspoons chopped parsley, optional

1. Preheat the oven to 400F. Spray a nonstick baking tray with cooking spray, or use parchment paper.
2. Combine the shrimp, garlic, olive oil, salt, and pepper together in a bowl and stir to combine.
3. Arrange the shrimp on a baking sheet in a single layer.
4. Roast 6 to 8 minutes or until the shrimp turns opaque.
5. Squeeze lemon over the shrimp and garnish with parsley.

4 Servings
Nutrition per serving
Calories: 110
Fat: 3g
Sodium: 240mg
Carbohydrates: 2g
Protein: 20g


Sprouted Mung Bean Salad with Carrot Ginger Dressing
2 cups mung beans
2 cucumbers, diced
1/2 large red onion, diced
1 mango, diced or 1/2 cup mandarin oranges, sliced
1 cup grape tomatoes, sliced
1/2 cup roughly chopped cashews (toasted, optional)
For the Dressing:
1/3 cup olive oil
1/3 cup rice vinegar
1 large carrot, peeled and roughly chopped
2 T peeled and chopped fresh ginger
1 lime, juiced and zested
1 T honey
1 ½ t sesame oil
¼ t salt
½ t black pepper

1. Place olive oil, vinegar, carrot, ginger, lime juice, honey, sesame oil, salt and pepper in a food processor. Blend until dressing is relatively smooth (there will be some texture present due to the fresh carrot and ginger). Set aside for salad.
2. Place mung beans, cucumbers, red onion, mandarin oranges (or mango) and tomatoes in a large bowl.
3. Add salad dressing and gently toss ingredients.
4. Top with cashews.

4 Servings
Nutrition per serving
Calories: 410
Fat: 28g
Sodium: 170mg
Carbohydrates: 39g
Protein: 7g

Interested in learning to cook recipes like this? Our Culinary Medicine Program holds regular cooking classes. Find out more information and sign up for our cooking classes HERE.

Anschutz Health and Wellness Center