Sheet Pan Za’atar Shrimp and Vegetables
with creamy Tahini Dijon sauce

Name: Sheet Pan Za’atar Shrimp and Vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 lbs Shrimp, peeled and deveined; 8 oz Carrots, chopped; 12 oz Eggplant, cubed, peeled if desired (sub zucchini); 1 1/2 lbs Cauliflower florets; 1 Lemons, wedges; 1 Tbsp + 1 Tbsp + 1 Tbsp Oil, cooking; 1 Tbsp + 1 Tbsp Za’atar; 2 cloves Garlic, finely chopped; 2 tsp Chives, chopped; 1/4 cup Tahini; 1 Tbsp Lemon juice; 2 tsp Mustard, Dijon

Active: 40 Total: 40

Original GF Paleo Vegetarian

Let the oven do all the work to first roast vegetables and then broil shrimp. Creamy sauce gives this meal added flavor and texture.
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.

Proteins

Shellfish

Cuisines

Middle Eastern / North African

Ingredients

Metric

Servings:

Za’atar Shrimp and Vegetables:

Shrimp, peeled and deveined - 1 1/2 lbs
Carrots - 8 oz , chopped
Eggplant - 12 oz , cubed, peeled if desired (sub zucchini)
Cauliflower florets - 1 1/2 lbs
Lemons - 1 , wedges
Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
Za’atar - 1 Tbsp + 1 Tbsp

Creamy Tahini Dijon Sauce:

Garlic - 2 cloves , finely chopped
Chives - 2 tsp , chopped
Tahini - 1/4 cup
Lemon juice - 1 Tbsp
Mustard, Dijon - 2 tsp

Prep

Shrimp - Defrost shrimp.
Carrots / Eggplant / Cauliflower / Garlic / Chives - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make sauce - Whisk together garlic, chives, Tahini, lemon juice, and mustard. (Can be done up to 5 days ahead)
Lemons - Slice into wedges.

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Make

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 and carrots 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 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 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.
Assemble bowls by creating a layer of vegetables and topping them with shrimp. Finish with sauce and serve with lemon wedges on the side. Enjoy!

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