Lake Day Veggie Bowl with Shrimp | Fresh & Healthy Summer Recipe

Fresh, vibrant, and full of lake-day flavor, this Lake Day Veggie Bowl with Shrimp is the perfect balance of light and satisfying. A crisp bed of cabbage slaw is topped with roasted sweet potatoes, sautéed asparagus, and sweet corn, then finished with perfectly seasoned shrimp and crumbled feta cheese. Drizzled with a bright lemon vinaigrette, every bite is refreshing, flavorful, and packed with wholesome goodness—perfect for a sunny day by the water or a quick, nourishing meal at home.

Ingredients

For the Bowl

• 4 cups cabbage slaw mix
• 4 small sweet potatoes, peeled and diced into small pieces
• 2 cups asparagus, rinsed and cut into 2–3 sections
• 2 cups frozen corn, kept frozen until ready to use
• 1/2 cup red onion, diced or thinly sliced
• 16 large shrimp, peeled, deveined, cleaned, and patted dry
• Feta cheese, as desired
• Smoked paprika, to taste
• Garlic powder, to taste
• 2 tablespoons butter, divided as needed
• Olive oil, as needed for roasting and sautéing
• Fresh parsley, optional, for garnish

Lemon Cabbage Slaw

• 4 cups cabbage slaw mix
• 4 green onions, sliced
• 2 teaspoons honey
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder

Honey-Dijon Lemon Dressing

• 2 tablespoons olive oil
• 4 tablespoons fresh lemon juice
• 2 teaspoons honey
• 2 teaspoons Dijon mustard
• Pinch of crushed red pepper flakes

Instructions

Make the Lemon Cabbage Slaw

1. Add the cabbage slaw mix and sliced green onions to a large bowl.
2. Add 2 teaspoons honey, 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, smoked paprika, and garlic powder.
3. Toss until everything is well combined and the cabbage is evenly coated.
4. Set aside while you prepare the rest of the bowl.

Make the Honey-Dijon Lemon Dressing

5. In a small bowl, whisk together 2 tablespoons olive oil, 4 tablespoons fresh lemon juice, 2 teaspoons honey, Dijon mustard, and a pinch of crushed red pepper flakes.
6. Set aside until ready to serve.

   Roast the Sweet Potatoes

   7. Preheat the oven to 425°F.
   8. Spread the diced sweet potatoes in a single layer on a shallow baking pan.
   9. Season with garlic powder and smoked paprika.
   10. Drizzle with olive oil and toss until evenly coated.
   11. Roast for about 10 minutes, or until tender on the inside and lightly charred on the outside.