Healthy eating meets ultimate convenience in this flavorful, low-carb sheet pan dinner. This recipe pairs frozen shrimp with convenient bags of broccoli and cauliflower florets for ultimate speed. As they roast, the vegetables caramelize, taking on a rich, nutty flavor. Everything cooks on one foil-lined pan—meaning virtually zero cleanup. Tossed with a briny handful of Kalamata olives, a bright squeeze of fresh lemon, savory Parmesan, and toasted pine nuts for the perfect crunch, it is a fast, healthy dinner with a sophisticated Mediterranean twist, using everyday ingredients already in your kitchen.
Pair this Mediterranean-inspired dish with a crisp, high-acid white wine like Sauvignon Blanc or a Pinot Grigio. The bright acidity of these wines cuts through the salty Parmesan and rich pine nuts, while balancing the briny depth of the Kalamata olives and the roasted vegetables’ rich, nutty flavor. Enjoy!
Easy Mediterranean Roasted Shrimp with Broccoli and Cauliflower
Cuisine: MediterraneanDifficulty: Easy4
servings5
minutes28
minutesHealthy eating meets ultimate convenience in this flavorful, low-carb sheet pan dinner.
Ingredients
1 pound large shrimp (peeled & deveined)
1 bag broccoli florets
1 bag cauliflower florets
2 garlic cloves – minced
1 shallot – minced
1 teaspoon Italian Seasoning
1 teaspoon kosher salt
2 tablespoons + 2 teaspoons olive oil
3 tablespoons Parmesan cheese – grated
2 tablespoons pine nuts – toasted
Juice of 1 lemon
1/4 cup pitted Kalamata olives
Directions
- Preheat the oven to 400 degrees and line a large sheet pan with non-stick aluminum foil or parchment. Add the broccoli & cauliflower florets to the prepared pan & toss with 2 tablespoons olive oil, 1/2 teaspoon salt & pepper to taste. Spread veggies in an even layer. Roast for 20 minutes – turning halfway through.
- While vegetables roast, pat the thawed shrimp dry and toss in a medium bowl with 2 teaspoons olive oil, garlic, minced shallot, Italian Seasoning & 1/2 teaspoon salt/pepper to taste. Set aside. Add pine nuts to a small, dry skillet and lightly sauté over medium heat until they start to brown. (Watch them, as they can burn quite easily!) Remove from skillet and set aside.
- After 20 minutes, remove the pan from the oven and nestle the shrimp evenly among the vegetables on the sheet pan. Return to the oven and roast for an additional 8 minutes, or until the shrimp are opaque.
- When done, top everything with grated Parmesan, pine nuts, olives and a squeeze of lemon juice. Serve with lemon wedges on the side.
