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Spiced Shrimp with Cauliflower, Carrots and Parsnips
with arugula, citrus and avocado salad

Active: 35 min Total: 45 min
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

Metric
Servings:
4
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

Nutrition Facts

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Prep

  1. Shrimp - Defrost, rinse, and then pat dry with paper towels.
  2. Spice mix - Combine salt, pepper, paprika, coriander and chili powder. (Can be done up to 5 days ahead)
  3. Cauliflower / Carrots / Parsnips - Prep as directed. (Can be done up to 5 days ahead)
  4. Cilantro / Oranges / Avocados - Prep as directed.
  5. Shrimp - Toss with spice mix.

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Make

  1. Heat oven to 500F / 260C degrees.
  2. 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.)
  3. While veggies steam, toss arugula with oranges, avocados and pepitas. Whisk together lemon juice (just the portion for the salad), honey and oil.
  4. 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.
  5. Top shrimp and vegetables with lemon juice and cilantro before serving. Toss salad in dressing and serve it on the side.

Nutrition Facts

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Reviews

Ratings

Original (164)
Gluten-free (18)
Paleo (25)
Vegetarian (24)

68 reviews

alright.

By: Laura
Posted: Jan 16, 2019
Diet: Gluten-free
0 Helpful

Easy prep veggies roasted delish😋

By: Margo
Posted: Feb 26, 2017
Diet: Paleo
0 Helpful

I thought we were really going to dislike this as my husband doesn't care for cauliflower or shrimp, but we doubled the spices and added cayenne, and he loved it! That salad was great -- doesn't even need dressing if the avocados are creamy enough. Omitted honey.

By: Sundi
Posted: Jan 15, 2017
Diet: Paleo
0 Helpful

My greens went bad so I skipped the salad but the rest of it was just okay. I thought it would be better with some sort of sauce. I served it with steamed broccoli since the salad was a no-go.

By: Jess
Posted: Nov 14, 2016
Diet: Gluten-free
0 Helpful

Incredibly easy entree if you buy ready to cook shrimp. I have made it with quinoa and brown rice, not yet with couscous, and I skip the salad.

By: Danica
Posted: Jun 03, 2016
Diet: Original
0 Helpful

Liked it a lot but would have liked to add the spice mixture to the couscous as that part came out a bit bland - especially compared to popping shrimp. Easy to make though for a real beginner

By: Matthew
Posted: Apr 06, 2016
Diet: Original
0 Helpful