Spiced Shrimp with Cauliflower, Carrots and Parsnips
with arugula, citrus and avocado salad
Roasting vegetables gives them rich, complex flavors. Add shrimp tossed in a simple spice mix at the very end of roasting for a paleo-friendly main dish with minimal work and impressive results. A fresh citrus and avocado salad brings color and flavor into the meal.
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Ingredients
Spiced Shrimp with Cauliflower, Carrots and Parsnips:
- Shrimp, peeled and deveined - 1 1/2 lbs
- Salt - 3/4 tsp
- Pepper - 1/2 tsp
- Paprika, smoked - 3/4 tsp
- Coriander, ground - 3/4 tsp
- Chili powder - 1/2 tsp
- Cauliflower - 1 head , florets
- Carrots - 1/2 lb , peeled and chopped
- Parsnips - 1/2 lb , peeled and chopped
- Cilantro, fresh - 2 Tbsp , chopped
- Oil, cooking - 1 Tbsp
- Lemons - 1/2 , juice of
Arugula with Citrus and Avocados:
- Oranges (use blood oranges if you can find them) - 1 , segmented
- Avocados - 1 , sliced
- Arugula (sub any salad greens) - 4 oz
- Pepitas / pumpkin seeds - 1/4 cup
- Lemons - 1/2 , juice of
- Honey - 2 tsp
- Oil, olive - 3 Tbsp
Prep
- Shrimp - Defrost, rinse, and then pat dry with paper towels.
- Spice mix - Combine salt, pepper, paprika, coriander and chili powder. (Can be done up to 5 days ahead)
- Cauliflower / Carrots / Parsnips - Prep as directed. (Can be done up to 5 days ahead)
- Cilantro / Oranges / Avocados - Prep as directed.
- Shrimp - Toss with spice mix.
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Make
- Heat oven to 500F / 260C degrees.
- Brush a sheet pan with some cooking oil. Spread cauliflower, carrots, and parsnips on the top. Cover tightly with foil and steam in the oven for 10 minutes. (Watch this video on roasting vegetables at high temps.)
- While veggies steam, toss arugula with oranges, avocados and pepitas. Whisk together lemon juice (just the portion for the salad), honey and oil.
- Uncover vegetables and toss with cooking oil and some salt and pepper. Return to the oven and continue roasting until vegetables are tender and caramelized, 15 to 20 minutes more, stirring halfway through. Add shrimp to the pan and return to the oven just until shrimp are cooked through, ~5 minutes.
- Top shrimp and vegetables with lemon juice and cilantro before serving. Toss salad in dressing and serve it on the side.
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