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One Pan Roasted Garlic Shrimp & Vegetables Over Spinach

Here's how you make One Pan Roasted Garlic Shrimp & Vegetables Over Spinach
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  • Servings: 4
  • Prep: 10m
  • Cook: 25-35m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 1/4 pounds shrimp (uncooked extra large shrimp, peeled and deveined, tails on or off, I left them on)
  • 1 bag (7 to 9 ounce) baby spinach
  • 1/2 cup crumbled feta cheese
  • 1/2 whole lemon
  • 2 tablespoons capers, drained
  • VEGETABLES
  • 1 medium yellow onion (cut in half and sliced)
  • 6 garlic cloves (peeled)
  • 1 red bell pepper (cut into thick strips, you can use yellow or orange too)
  • 1/2 green bell pepper (cut into thick strips)
  • 5 ounces fresh mushrooms (8 white button mushrooms, stems trimmed and cut in half)
  • 1 zucchini, cut in half moons
  • 1 lb yellow squash (2 summer or crookneck squash, cut in half moons)
  • 1/2 pint grape tomatoes (about 15 grape tomatoes)
  • Artichoke hearts (4 quartered hearts in water, rough chopped)
  • Kosher salt
  • Pepper
  • VINAIGRETTE
  • 1/4 cup olive oil (extra virgin)
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon red pepper flakes (more or less to taste, I add a bit more)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • Garnish
  • 1/2 lemon
  • 3 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Vinaigrette ... Add all the ingredients to a small bowl/measuring cup; and, mix. I actually use a small mason jar or tupperware container - just shake.

  • Step 2: Vegetables ... I like to cook this is a rimmed sheet pan lined with parchment paper. Add all the vegetables, except the artichokes and tomatoes to the pan or dish; and pour the vinaigrette over the top - toss to coat. Not necessary; but, I like to season with a little extra salt and pepper. Spread them out on the pan so, they will all cook evenly.

  • Step 3: Bake ... In a 400 degree oven, middle shelf, uncovered, for 15 minutes; just until the vegetables are starting to get tender, and lightly charred. Add the tomatoes and artichoke hearts, toss; and, cook an additional 5 minutes.

  • Step 4: Shrimp ... I peeled and deveined the shrimp; but, I love to keep the tails on. You can remove the tails if you want - personal preference. Remove the vegetables from the oven - add the shrimp, capers; and squeeze one of the lemon halves over everything. Toss to combine all the ingredients; then, top with the Feta cheese, and return to the oven.

  • Step 5: Cook ... Another 7-10 minutes, keeping an eye on it. When the shrimp begin to curl and turn pink - the dish is done. DO NOT overcook the shrimp. By then, all the vegetables should be tender; and, the tomatoes should have started to pop. Remove from the oven.

  • Step 6: Finish ... Remove the garlic cloves (they were whole); and transfer to a small dish or bowl. Squeeze the other lemon half in the bowl with the garlic; mash and mix. Add that, along with the basil and parsley to the shrimp and vegetables; and toss to combine.

  • Step 7: Serve and ENJOY! ... Pour the entire tray of shrimp and vegetables over a platter of baby spinach (or your favorite greens) The heat from the shrimp and vegetables, will wilt the spinach. Crusty bread is a must for me. It's easy, fresh; yet, a hearty dish. And, don't be afraid to use what vegetables are in season. You could easily use seasonal vegetables.

We hope you enjoy this recipe!

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