Roasted Shrimp, Tomatoes, and Spinach

Name: Roasted Shrimp, Tomatoes, and Spinach
Total time: 30 min
Yield: 1 serving(s)
Ingredients: 2 small red onions, cut into 1/2-inch-thick wedges; 1 small bulb fennel, cut into 1/4-inch-thick wedges; 1/2 tsp. coriander seeds, cracked; 1 tbsp. olive oil; Kosher salt and pepper; 10 large peeled and deveined shrimp; 1/4 tsp. ground sumac; 12 oz. small cherry or grape tomatoes; 1 small lemon, halved; 3 c. baby spinach

A sprinkle of sumac instantly makes this dish extra delicious.

By Kate MerkerPublished: Aug 18, 2023

2 Ratings

mike garten

Yields:

1 serving(s)

Total Time:

30 mins

Cal/Serv:

138

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Caramelized wedges of onion and fennel, shrimp and juicy tomatoes come together to create a colorful, nutritious plate that leans light but doesn’t compromise on satisfaction or flavor. The quick sheet pan meal makes it so easy to eat—and crave—your vegetables!

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Ingredients

2
small red onions, cut into 1/2-inch-thick wedges
1
small bulb fennel, cut into 1/4-inch-thick wedges
1/2 tsp.
coriander seeds, cracked
1 Tbsp.
olive oil
Kosher salt and pepper
10
large peeled and deveined shrimp
1/4 tsp.
ground sumac
12 oz.
small cherry or grape tomatoes
1
small lemon, halved
3 cups
baby spinach

Directions

1. Step 1Heat oven to 450°F. On rimmed baking sheet, toss onions, fennel, and coriander with oil and a pinch each of salt and pepper. Roast 15 minutes.
2. Step 2Season shrimp with sumac and 1/8 teaspoon each salt and pepper. Toss tomatoes into fennel mixture, then nestle in shrimp and lemon halves and roast until shrimp are opaque throughout, 5 to 7 minutes more.
3. Step 3Transfer half each of lemon, roasted vegetables, and shrimp to airtight container for lunch the next day.
4. Step 4Transfer remaining shrimp and lemon to plate. Scatter spinach over remaining vegetables and roast until barely wilted, 1 to 2 minutes. Serve with roasted shrimp and lemon.

Next Day Lunch
Roasted Shrimp Grain Bowls
Warm 1/2 cup cooked bulgur if desired. Top with leftover shrimp and roasted vegetables and 1 cup mixed greens, then sprinkle with crispy chickpeas if desired. Serve with leftover roasted lemon.

About 138 calories (including leftovers for lunch), 1.5 g fat (0.5 g saturated), 44 mg cholesterol, 391 mg sodium, 25 g carbohydrates, 9 g fiber, 11.5 g sugar (0 g added sugar), 11 g protein

Did you make this recipe? Comment below!

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