This week enjoy sheet pan roasted shrimp & cauliflower with a Meyer lemon salsa. This paleo, gluten-free, and healthy dish is a perfect fast meal to make for the family!
Prep Time: 4 min Cook Time: 13 mins Total Time: 17 mins Servings: 3
Calories: 323 kcal Protein: 31 g Carbohydrates: 1 g Fat: 20 g
- 1 lb. shrimp
- 1 head cauliflower about 4 cups florets
- 3 tbsp olive oil, divided
- 1 clove garlic, crushed
- 1/2 tsp salt, divided
- 1/4 tsp
- 1/4 tsp crushed red pepper flakes
- 2 tsp meyer lemon zest
Meyer Lemon Salsa
- 1 meyer lemon
- 1/3 cup fresh parsley, chopped
- 1 tbsp
- 1/4 tsp sea salt
- 1 small shallot, diced
- 1 tbsp capers
- 1 tbsp meyer lemon juice
Directions:
- Preheat oven to 400°
- Prepare cauliflower by cutting in half and then slicing through the head lengthwise making 1/2? thick slices of cauliflower (as you would if you were making cauliflower steaks)
- Toss cauliflower with 2 tbsp olive oil, 1/4 tsp sea salt, 1/4 tsp black pepper, 1/4 tsp crushed red pepper, 1 tsp lemon zest.
- Lay in a single layer on sheet tray. Roast for 5 minutes
- Prepare shrimp by tossing with 1 tbsp olive oil, 1 clove crushed garlic, 2 tsp lemon zest, and a 1/4 tsp sea salt.
- Remove cauliflower from oven after 5 minutes push to the side and add shrimp to the same sheet tray, making sure shrimp is in a single layer. Return to oven for an additional 8 minutes.
- While shrimp and cauliflower are cooking prepare Meyer lemon salsa by dicing your Meyer lemon (SKIN ON) and tossing together with all remaining ingredients
- Toss shrimp and cauliflower with salsa. Eat immediately or reserve in fridge for up to 4 days.
You can find the full recipe at abraskitchen here!
