Low-calorie, healthy and at the same time hearty salad is prepared from fried large shrimp and roasted vegetables, among which carrots, parsnips and turnips. Vegetables are covered with olive oil and roast in the oven at high temperature. And the prawns are fried in a pan, just a couple of minutes on each side and they are ready. Dressed with unusual arugula, walnuts pesto sauce and parmesan. Add more fresh arugula to the vegetables and serve with slices of lemon. Nutritional value of one serving: (4 total) Calories 490, total fat 27 g., Saturated fat g., Proteins 22 g., Carbohydrates 41 g, fiber g., Cholesterol mg., Sodium mg., Sugar g. 
Time: 40 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr large shrimp, peeled from shells and intestinal veins
- 450 gr parsnip, cut longitudinally into 4 parts, then cut in half across
- 450 gr carrots, cut lengthwise into 4 parts, then cut in half across
- 450 gr turnips, peeled and sliced 1 thick cm.
- 6 tbsp. l olive oil
- 4 tbsp. arugula
- 1/4 Art. walnuts
- 2 tbsp. l grated parmesan
- 1 small clove of garlic
- 1/4 tsp red pepper flakes
- Grated zest of half a lemon + lemon slices for serving
Recipes with similar ingredients: shrimp, parsnip root, carrots, turnip turnips, walnuts, parmesan cheese, arugula
Recipe preparation:
- Place the baking sheet on the middle level of the oven and preheat to 245 ° C. Mix parsnip, carrots and turnips with 2 tbsp. l olive oil, 0.5 tsp salt and a little ground black pepper. Put the vegetables on a preheated baking sheet and fry in the oven until softness and fry edges, about 30 minutes.
- Meanwhile, in a food processor, mix 1 tbsp. arugula, walnuts nuts, parmesan, garlic, red pepper, lemon zest and large a pinch of salt. Grind in pulsed mode. Without stopping combine, slowly pour 3 tbsp. l olive oil and 2 tbsp. l water.
- Sprinkle shrimp on both sides with salt and black pepper. Heat a large non-stick pan over medium heat. coating; add the remaining 1 tbsp. l olive oil. Add shrimp (the pan will be full) and fry until they are slightly brown on the edges, about 2 minutes on each side; remove from heat.
- Transfer the fried vegetables into a large bowl. Add the remaining 3 tbsp. arugula, shrimp and arugula pesto. Salt on taste and mix. Arrange on plates. Serve with slices lemon.
