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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- 1 serving(s)
- Total Time:
- 30 mins
small red onions, cut into 1/2-inch-thick wedges
small bulb fennel, cut into 1/4-inch-thick wedges
- 1/2 tsp.
coriander seeds, cracked
- 1 tbsp.
Kosher salt and pepper
large peeled and deveined shrimp
- 1/4 tsp.
- 12 oz.
small cherry or grape tomatoes
small lemon, halved
- 3 c.
- Step 1Heat oven to 450°F. On rimmed baking sheet, toss onions, fennel, and coriander with oil and a pinch each of salt and pepper. Roast 15 minutes.
- Step 2Season shrimp with sumac and 1/8 teaspoon each salt and pepper. Toss tomatoes into fennel mixture, then nestle in shrimp and lemon halves and roast until shrimp are opaque throughout, 5 to 7 minutes more.
- Step 3Transfer half each of lemon, roasted vegetables, and shrimp to airtight container for lunch the next day.
- Step 4Transfer remaining shrimp and lemon to plate. Scatter spinach over remaining vegetables and roast until barely wilted, 1 to 2 minutes. Serve with roasted shrimp and lemon.
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!
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.