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Baked Shrimp and Vegetables

September 16, 2019

Baked Shrimp and Vegetables

BAKED SHRIMP AND VEGETABLES

Recipe By Seafood Crate

Baked shrimp and vegetables but with a Mediterranean spin! This recipe includes a sauce made of olive oil, lemon juice, fresh ginger, and spices. One pound of black tiger shrimp yields four servings.

INGREDIENTS

  • 1 lb large shrimp, peeled and deveined
  • 1 lb asparagus, tough parts removed, cut into 2-inch pieces
  • 2 cups cherry tomatoes
  • 1 red onion, halved and thickly sliced
  • extra virgin olive oil
  • ½ squeezed lemon
  • Fresh chopped parsley for garnish
  • ⅓ cup extra virgin olive oil
  • ¼ cup white wine vinegar
  • 1 tsp fresh grated ginger
  • 1 tsp ground sumac
  • 1 tsp ground cumin
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp ground black pepper

DIRECTIONS 

  1. Preheat oven to 400 degrees F.
  2. Make the sauce. In a small bowl, add all the sauce ingredients. Whisk to combine.
  3. Place the vegetables on the largest sheet pan you have (like this one). Pour 1/4 cup of the sauce on top, and work with your hands to make sure all the veggies are well coated. Spread the veggies out in one layer. Bake in heated oven for 10-12 minutes or so.
  4. Meanwhile, in a large bowl, add the shrimp. Pour the remaining sauce on top, and again toss to make sure all the shrimp is well-coated.
  5. Remove vegetables from the oven. Push vegetables to one half of the pan, and add the shrimp on the other half of the sheet pan. Shrimp should be in one layer, do not crowd.
  6. Place pan back in oven. Bake for 5 minutes or so until shrimp is done, do not over-bake.
  7. Remove from oven. Finish with a drizzle of extra virgin olive oil, freshly squeezed lemon juice, and parsley. Serve with a side of your favorite grain or rice.

FOOTNOTES

TIPS AND TRICKS 
  • It’s easy to go overboard and grate too much ginger. It’s super healthy but it can quickly overpower the sauce with its powerful flavour.

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