Fish & Seafood
Sheet-Pan Shrimp & Beets
For this easy sheet-pan dinner, beets get a head start in the oven while you prep the shrimp and kale. For a prettier presentation, leave the shrimp tails intact. Serve this one-pan recipe with a cool glass of rosé.
Ingredients:
- 1 pound small beets, peeled and cut into 1/2-inch pieces
- 2 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon salt, divided
- ¾ teaspoon ground pepper, divided
- 6 cups chopped kale
- 1 ¼ pounds extra-large raw shrimp (16-20 count), peeled and deveined
- ½ teaspoon dry mustard
- ½ teaspoon dried tarragon
- 3 tablespoons unsalted sunflower seeds, toasted
Directions:
- Preheat oven to 425 degrees F.
- Toss beets with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
- Toss kale with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the beets on the baking sheet.
- Sprinkle shrimp with mustard, tarragon and the remaining 1/4 teaspoon each salt and pepper. Place on top of the vegetables. Roast until the shrimp are cooked and the vegetables are tender, 10 to 15 minutes more.
- Transfer the shrimp to a serving platter. Stir sunflower seeds into the vegetables and serve with the shrimp.
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