Sheet Pan Garlic Butter Shrimp with Lemon Herb Cauliflower Rice
This effortless one-pan dinner features succulent garlic butter shrimp nestled atop fluffy, herb-flecked cauliflower rice with bright spring vegetables. Ready in under 30 minutes, it's a light yet satisfying meal perfect for busy weeknights.
Ingredients
- 450g large raw shrimp, peeled and deveined
- 600g riced cauliflower (fresh or frozen, thawed)
- 200g asparagus, trimmed and cut into 2cm pieces
- 150g cherry tomatoes, halved
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 3 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
Preheat oven to 220°C (425°F) and line a large sheet pan with parchment paper.
In a small bowl, combine melted butter, minced garlic, lemon zest, half the lemon juice, paprika, oregano, and red pepper flakes.
Spread the riced cauliflower evenly across the sheet pan, drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 10 minutes.
Remove pan from oven and stir the cauliflower rice. Arrange asparagus and cherry tomatoes around the edges of the pan.
Toss the shrimp with half the garlic butter mixture and place them in a single layer on top of the cauliflower rice.
Return to oven and roast for 8-10 minutes until shrimp are pink, opaque, and have reached an internal temperature of 63°C (145°F).
Drizzle remaining garlic butter mixture and lemon juice over the entire pan. Garnish with fresh parsley and serve immediately.
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