Once in a while, a really yummy recipe comes together and I surprise myself. Not because I think I am a good cook, but because flavors and ingredients have a way of really enhancing each other! This creation was a total accident but, I know it is a good one when everyone is quiet at the dinner table and my husband says, “YUM” about 5 times. Here’s to hoping you say “YUM” too!
Shrimp is an easy weeknight meat option and it packs a punch when it comes to nutrients! It is high in several vitamins and minerals, and is a rich source of protein. We’ve started counting macros around here and it fits perfectly into our meals.
1 bag frozen medium sized shrimp, de veined and tail off and thawed
2 tbsp olive oil
salt + pepper
1 medium zucchini, chopped
1 small onion, chopped
2 small carrots, chopped
4 tbsp butter, melted
pinch of salt
pinch of pepper
1 tbsp garlic powder
3 tsp paprika
Preheat oven to 400 degrees. Cook your jasmine rice per instructions and set aside.
Toss chopped raw veggies with the olive oil and S+P in a medium bowl. Add to a medium sheet pan and stick in the oven to begin roasting. Roast for about 20 minutes or until veggies are almost done to your liking – I like them to shrivel a bit but not burn!
Before the veggies are fully done, add shrimp to another sheet pan and add it to the oven also. Roast the shrimp until pink, another 6 to 8 minutes, stirring once halfway through.
While waiting on the shrimp, make your butter sauce! Melt the butter in a bowl and add your seasonings. I add a lot of seasoning to things, but do so to your liking.
Once the shrimp are pink, pull both sheet pans from the oven. While the shrimp is still on the pan, pour the butter sauce over them and stir them around until coated.
Add jasmine rice to your bowl, top with roasted veggies, and lastly add your shrimp!
I add a little more butter sauce to the top because, YUM!