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

Active: 40 Total: 40
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
Cuisines

Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

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

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Make

  1. Heat oven to 425F / 218C degrees. Set out two sheet pans.
  2. On the first sheet pan, toss eggplant with the first portion of oil and some salt.
  3. On the second sheet pan, toss cauliflower florets and carrots with the second portion of oil, first portion of za’atar, and some salt.
  4. 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).
  5. When vegetables are nearly done roasting, toss shrimp with third part of oil, second part of za’atar, and some salt.
  6. Remove vegetables from the oven and transfer to a bowl.
  7. Turn on the oven’s broiler.
  8. 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.
  9. 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!

Nutrition Facts

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