One Pan Roasted Garlic Shrimp & Vegetables Over Spinach
Created by Kchurchill5 on October 28, 2015
- Servings: 4
- Prep Time: 10m
- Cook Time: 25-35m
- Recipe #21503
Ingredients
- 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
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.
Nutritional Facts
- Serving Size: 1 (577.4 g)
- Calories 455
- Total Fat - 26.1 g
- Saturated Fat - 6.6 g
- Cholesterol - 211.9 mg
- Sodium - 1396.3 mg
- Total Carbohydrate - 24.7 g
- Dietary Fiber - 6.2 g
- Sugars - 9.9 g
- Protein - 34 g
- Calcium - 337.2 mg
- Iron - 3.7 mg
- Vitamin C - 122.1 mg
- Thiamin - 0.5 mg