Ingredients
2 lbs 16/20 raw shrimp, peeled and deveined
½ tsp granulated garlic powder
½ cup cannellini beans, rinsed and drained
2 carrots, peeled and diced small
1 sweet potato, peeled and diced small
1 cup fennel (white part only), chopped large
½ tsp granulated garlic powder
1 tsp RxSugar Organic Allulose Liquid Sugar, optional (Use code JJVIRGIN20 for 20% off)
Directions
1Preheat oven to 400°. Place the sheet pan in the oven to heat up for 15 minutes.
2Toss the roasting vegetables in olive oil and season with salt, oregano, and garlic powder. Open the oven and carefully slide out the sheet pan. Pour veggies onto the sheet pan and slide back in the oven to cook for 35-40 minutes. Vegetables should appear to be browned. If not, cook longer in 5-minute increments. Then turn off the oven and take out to cool.
3Place a large sauté pan on medium heat. Add the olive oil and garlic and cook for 30 seconds. Then, add the shrimp, garlic powder, onion powder, and sea salt. Cook shrimp on one side for 1 minute then flip over on the opposite side and cook for 2 minutes until they are opaque and firm. Remove from heat, sprinkle dill on top, and place shrimp on a small plate.
4Prepare the dressing. In a small mixing bowl, add the lemon juice, apple cider vinegar, salt pepper, and allulose. Whisk in the olive oil a little at a time to emulsify the dressing. Place dressing in a small jar with a lid and shake the jar vigorously.
5In a large salad bowl, top with roasted vegetables, quinoa, beans, avocado, and walnuts. Toss salad and split between 4 bowls. Each 2-cup serving gets 2 cups of arugula, ½ cup of vegetables, 2-3 tablespoons of dressing, and 6 pieces of shrimp. Enjoy.
6Salad and shrimp can be stored separately in airtight containers for up to 24 hours in the refrigerator. Shrimp should be consumed within 2 days.
