Sheet Pan Za’atar Shrimp and Vegetables
with Israeli couscous / creamy Dijon sauce
Smarts: The roasted vegetables are the star here, so be sure to give them plenty of space on the pans (so they turn golden brown instead of steam) and don't forget to season them well - salt will help draw out their natural flavors.
- Shrimp, peeled and deveined - 1 lb
- Eggplant - 12 oz, cubed, peeled if desired (sub zucchini)
- Cauliflower florets - 1 1/2 lbs
- Lemons - 1, wedges
- Beans, garbanzo (14 oz / 397 g) - 1 can, drained and rinsed
- Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
- Za’atar - 1 Tbsp + 1 Tbsp
- Garlic - 2 cloves, finely chopped
- Chives - 2 tsp, chopped
- Mustard, Dijon - 2 Tbsp
- Yogurt, plain or Greek - 1 cup
- Lemon juice - 1 Tbsp
- Israeli / pearl couscous - 8 oz
- Shrimp - Defrost shrimp.
- Cook Israeli couscous - (If prepping right before cooking, get oven heating while pasta cooks.) Cook Israeli couscous according to package directions. If prepping before cooking, toss with some olive oil to prevent sticking. (Can be done up to 5 days ahead)
- Eggplant / Cauliflower / Garlic / Chives - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make sauce - Whisk together garlic, chives, mustard, yogurt, and lemon juice. (Can be done up to 5 days ahead)
- Lemons - Slice into wedges.
- Beans - Drain and rinse.
- Heat oven to 425F / 218C degrees. Set out two sheet pans.
- On the first sheet pan, toss eggplant with the first portion of oil and some salt.
- On the second sheet pan, toss cauliflower florets with the second portion of oil, first portion of za’atar, and some salt.
- Transfer both sheet pans to the oven and roast until tender and golden brown, flipping vegetables with a spatula halfway through cooking, 20 to 30 minutes (keep an eye on them - cook time will vary depending on size of the cubes / florets).
- When vegetables are nearly done roasting, toss shrimp and beans with third part of oil, second part of za’atar, and some salt.
- Remove vegetables from the oven and transfer to a bowl.
- Turn on the oven’s broiler.
- Spread shrimp and beans out on one of the (now empty) sheet pans and slide it under the broiler. Broil until shrimp is opaque and golden brown on the top, 5 to 7 minutes.
- If Israeli couscous was made ahead, reheat in the microwave.
- Assemble bowls by layering Israeli couscous, vegetables, shrimp, and beans. Top with sauce and serve with lemon wedges on the side. Enjoy!
Did the vegetarian version of this and used a Trader Joe's Harvest Grain mix instead of just couscous. I also re used zucchini I had leftover instead of eggplant. The sauce really brings this together. The yogurt, garlic and lemon give a great creaminess and acidity. The veggies are nicely seasoned (I was liberal with the salt) and tastily browned. Overall a surprise hit and the garbanzo beans didn't have me missing shrimp on Meatless Monday. Pro didn't have a lot of chopping (especially since I used frozen cauliflower florets thawed) but ate up a lot of dish effort using 2 sheet pans. But overall going into the faves1 Helpful
The sauce was so good. We subbed broccoli for cauliflower. Pearl couscous was tasty. And Za'atar is always a hit for us.0 Helpful
It wasn't bad, but kind of bland. Maybe I got the proportions wrong on the sauce? It was very mustardy.0 Helpful
Not a huge hit... something about the shrimp with the sauce didn’t work for everyone. The flavors were food, so we might try it with the veggie version.0 Helpful
This was a hit for everyone in the family, including my picky 3 year old. Prepping ahead, including marinating veggies and shrimp/beans in their respective oil/spice combo helped make this come together very quickly at cooking time. I did both eggplant and zucchini and cooked them each on their own sheet pans to account for different cook times. I tossed the eggplant in salt/pepper/garlic/olive oil and a little honey. I tossed the zucchini in salt/pepper/olive oil/garlic. To the cauliflower I added some smoked paprika. I upped the Za'atar for both the shrimp/beans and the cauliflower. The veggies roasted for me in about 10-15 min, with the caulflower needing a bit longer (I kept it inthe oven with the shrimp as it broiled). Agree with others that the sauce made more than is probably needed, though it's yummy, so no complaints ;). I did add more mustard becuase with one cup of yogurt, that ended up being the dominant taste. For the toddler, I served all elements separately. For the adults, I mixed everything together in one big bowl, squeezed the lemon over the mixture ahead of time and served the sauce on the side. Yum!!0 Helpful
Just wasn’t for me.0 Helpful
Delicious and easy. Zucchini instead of eggplant.0 Helpful