Lemon Parm Shrimp and Veggies
My sweet mother-in-law invited us down to the beach on her birthday, and guess what she requested for dinner? THIS DISH! Not even kidding. So I made it and everyone, even the 16 grandkids around the beach house eat every bite! They all loved it. And the dish is like, 95% VEGETABLES PEOPLE. It may be the easiest birthday dinner I have ever made. I was pretty proud. The recipe originates from Skinnytaste. If you don’t have a dairy allergy, I highly recommend shredded Parmesan. If you do, nutritional yeast is a pretty darn good substitute. (I almost said excellent, but I realize I need to be honest with you so you’ll trust me. It’s a decent sub. And, sorry you can’t eat dairy!!) Sheet pan dishes can be quite an easy way to feed a crowd, or a quick fix for a weeknight. Just a little clean up, lots of veggies, this yummy dish might be on your birthday wish list too! Bon appetite!
INGREDIENTS
Olive Oil Spray or Parchment paper
12 oz or 1 pound peeled shrimp (tail on = better flavor)
2Tbsp plus 2tsp olive oil
2 garlic cloves minced
1-2Tbsp shallot chopped
1tsp Italian seasoning
1tsp pink Himalayan salt
Fresh ground black pepper
6 cups bite size cauliflower florets
6 cups bite size broccoli florets or 4-5 cups cut asparagus
2 Tbsp grated parmesan cheese
1 Tbsp nutritional yeast (can do 3 Tbsp for Paleo/Whole30)
2 Tbsp chopped parsley
2 Tbsp toasted pine nuts or sesame seeds
Juice of one lemon plus lemon wedges
INSTRUCTIONS
Preheat oven to 400F. Line large baking sheet with parchment paper.
Pat shrimp dry and place in medium bowl. Add 2 teaspoons of the olive oil, the garlic, the shallot, Italian seasoning, ½ teaspoon of salt, and pepper to taste. Toss gently to coat.
Add the cauliflower and broccoli to a prepared baking sheet and toss with remaining 2 tablespoons of olive oil, ½ teaspoon of salt, and pepper to taste. Spread the veggies in an even layer. Roast, until tender, about 20 minutes. Remove the pan from the oven and add shrimp. Roast until shrimp are opaque and cooked- about 8 minutes. If pre-cooked, about 4-5 minutes.
Top everything with Parmesan, parsley, pine nuts, and lemon juice. Toss and serve with lemon wedges on the side.
