Name: Sheet-Pan Shrimp & Beets
Prep time: 15 min
Total time: 35 min
Ingredients: 1 pound small beets, peeled and cut into 1/2-inch pieces; 2 tablespoons extra-virgin olive oil, divided; 0.75 teaspoon salt, divided; 0.75 teaspoon ground pepper, divided; 6 cups chopped kale; 1.25 pounds extra-large raw shrimp (16-20 count), peeled and deveined; 0.5 teaspoon dry mustard; 0.5 teaspoon dried tarragon; 3 tablespoons unsalted sunflower seeds, toasted

Sheet-Pan Shrimp & Beets

4.0

(2)

2 Reviews

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.

Breana Lai Killeen, M.P.H., RD

Updated on June 8, 2018

Prep Time:

15 mins

Additional Time:

20 mins

Total Time:

35 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Healthy Aging Healthy Immunity Healthy Pregnancy High-Protein Low Added Sugars Low Carbohydrate Low-Calorie Nut-Free

Jump to Nutrition Facts

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.

Nutrition Facts (per serving)

266	Calories
11g	Fat
15g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 cup vegetables & 4 oz. shrimp
Calories 266
% Daily Value *
Total Carbohydrate 15g	5%
Dietary Fiber 5g	17%
Total Sugars 8g
Protein 29g	58%
Total Fat 11g	14%
Saturated Fat 2g	8%
Cholesterol 199mg	66%
Vitamin A 2663IU	53%
Vitamin C 35mg	38%
Folate 172mcg	43%
Sodium 681mg	30%
Calcium 141mg	11%
Iron 2mg	12%
Magnesium 90mg	21%
Potassium 873mg	19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.