Roasted Shrimp, Tomatoes, and Spinach


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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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Yields:
1 serving(s)

Total Time:
30 mins

Cal/Serv:
138

  • 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

Directions

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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Headshot of Kate Merker

Chief Food Director

Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants. 



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