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Sheet-Pan Shrimp & Beets

  • 15 m
  • 35 m
Breana Killeen
“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 ½-inch pieces
    • 2 tablespoons extra-virgin olive oil, divided
    • ¾ teaspoon salt, divided
    • ¾ teaspoon ground pepper, divided
    • 6 cups chopped kale
    • 1¼ 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

  • 1 Preheat oven to 425°F.
  • 2 Toss beets with 1 tablespoon oil and ¼ teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
  • 3 Toss kale with the remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper in the bowl. Stir into the beets on the baking sheet.
  • 4 Sprinkle shrimp with mustard, tarragon and the remaining ¼ 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.
  • 5 Transfer the shrimp to a serving platter. Stir sunflower seeds into the vegetables and serve with the shrimp.
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