Oven-Roasted Shrimp with Spring Vegetables
- Total Time
Roasting shrimp is so easy! First, let the oil and aromatics meld as the oven comes up to temperature, then add the shrimp and vegetables to cook them in a few minutes.
olive oil1 ½ Tbsp
rosemary sprig1 item(s)
minced garlic2 tsp
red pepper flakes¼ tsp
uncooked shrimp32 medium, peeled and deveined
uncooked cauliflower1 cup(s), florets
uncooked sugar snap peas½ cup(s)
snow peas½ cup(s)
table salt¼ tsp
black pepper¼ tsp, freshly ground
white balsamic vinegar2 tsp
- 1. Mix the olive oil, rosemary, garlic, and red pepper flakes in a large roasting or broiler pan. Set on the middle rack of the oven and turn the oven to 400F. Cook undisturbed for 10 minutes or until fragrant.
- 2. Add the shrimp, cauliflower, sugar snap peas, and snow peas; toss well to coat. Continue roasting for 8 minutes, until the vegetables are crisp-tender and the shrimp are pink and firm, about 8 minutes, stirring once.
- 3. Remove the pan from the oven. Add the vinegar, salt, and pepper; stir quickly and well to get any browned bits up off the bottom of the pan.
- Serving size: 8 shrimp and 1/2 cup vegetables