Sheet Pan Roasted Shrimp and Cauliflower with a Meyer Lemon Salsa

The next time you need a delicious meal with minimal fuss, this tasty sheet pan shrimp dinner will have the whole family asking for more. Quick and easy, these perfectly roasted juicy shrimp are tossed with cauliflower in a bright and tangy Meyer lemon salsa. Dinner is done in 13 minutes! Paleo, gluten-free, healthy!

If you love this sheet pan shrimp dinner, you have to try my Mediterranean Salmon Sheet Pan Dinner with Zucchini Noodles and my Healthy Sheet Pan Sausage and Vegetable with Creamy Dijon Sauce. 

Sheet pan meals are one of my favorite ways to get crave-worthy food on the table during busy weeknights. All you need is a few fresh ingredients, a good extra virgin olive oil, a preheated oven and a rimmed baking sheet and dinner is minutes away. 

You're Gonna Love This Easy Dinner Recipe.

• As shrimp recipes go, this is as easy as it gets, plus it has a great flavor return on your investment. Delicious sheet pan dinners make for easy meal prep for a weeknight dinner and you can quickly store leftovers to enjoy as a snack or lunch the next day. 
• Big league flavor – While this may be a simple recipe it is anything but basic when it comes to flavor.  The combination of fresh citrus and capers with fragrant fresh garlic and a zippy herbaceous salsa takes rich marinated shrimp and tender cauliflower to roasting heaven.  

Ingredients and Helpful Tips

• Cauliflower – One whole head or you can use florets for an easier option
• Shrimp – Medium shrimp, peeled and deveined – I often use frozen shrimp that I quick defrost
• Meyer Lemon – See below for why this is my lemon of choice for this recipe!
• Parsley
• Capers
• Garlic and Shallot
• Basics – Olive oil, salt, pepper, and crushed red pepper

How to Make This Simple Sheet Pan Shrimp Recipe

1. I whip up the salsa (takes about 3 minutes) while I roast the cauliflower and shrimp on a large sheet pan.  Dice up the Meyer lemon, leaving the skin on, and mix in a small bowl with the fresh parsley, olive oil, salt, shallot, capers, and Meyer lemon juice. 
2. In a large bowl, toss sliced cauliflower florets in olive oil, salt, pepper, crushed red pepper and Meyer lemon zest. 
3. On a large rimmed sheet pan, roast in the oven for 5 minutes.at 400 degrees. 
4. Toss shrimp in olive oil, crushed garlic, lemon zest, and sea salt. 
5. Once cauliflower has cooked for 5 minutes add the shrimp to one side of the pan in a single layer.  Return pan to the oven to cook for an additional 8 minutes. 
6. Top the perfectly roasted shrimp and cauliflower with salsa.

Why Use Meyer Lemons in This Dish? 

One of the upsides to winter is the abundance of citrus, more accurately, the abundance of Meyer lemon. I become a bit crazed when they first appear in the markets, buying as many as I can, trying to savor the short but glorious season. Don't panic….if Meyer lemons are not available or out of season you can substitute with tangerine or mandarin orange and lemon juice. 

If you've never had them Meyer lemons, are a cross between a lemon and a tangerine. They make every single dish 1000% better. I squeeze them into dressings and soups, or on top of sauteed greens. My favorite way to treat a Meyer lemon is to use the entire fruit, skin and all, in a salsa. Meyer lemon, fresh parsley, shallot, capers, and crushed red pepper (or fresh chilis) combine to make the brightest, happiest condiment. 

Storage and Reheating

• Store in an airtight container in the fridge for 4 days. 
• Freezing is not recommended. 
• Reheat in a medium or large skillet over low-medium heat. You want to gently warm the ingredients without overcooking the shrimp.  You can also microwave in 30-second intervals. 

FAQ

Sheet Pan Roasted Shrimp and Cauliflower with a Meyer Lemon Salsa

Abra Pappa, MS, CNS, LDN

Perfectly roasted shrimp and cauliflower tossed with a bright and tangy Meyer lemon salsa. Dinner is done in 13 minutes! Paleo, gluten-free, quick, healthy, and easy.

4.59 from 17 votes

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Prep Time 4 minutes mins

Cook Time 13 minutes mins

Total Time 17 minutes mins

Course Main Course

Cuisine American

Servings 3

Calories 323 kcal

Ingredients

  

1x2x3x

• 1 lb. shrimp
• 1 head cauliflower about 4 cups florets
• 3 tbsp olive oil, divided
• 1 clove garlic, crushed
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 2 tsp meyer lemon zest

Meyer Lemon Salsa

• 1 meyer lemon
• 1/3 cup fresh parsley, chopped
• 1 tbsp olive oil
• 1/4 tsp sea salt
• 1 small shallot, diced
• 1 tbsp capers
• 1 tbsp meyer lemon juice

Instructions

 

• Preheat oven to 400°
• Prepare cauliflower by cutting in half and then slicing through the head lengthwise making 1/2″ thick slices of cauliflower (as you would if you were making cauliflower steaks)
• Toss cauliflower with 2 tbsp olive oil, 1/4 tsp sea salt, 1/4 tsp black pepper, 1/4 tsp crushed red pepper, 1 tsp lemon zest.
• Lay in a single layer on sheet tray. Roast for 5 minutes
• Prepare shrimp by tossing with 1 tbsp olive oil, 1 clove crushed garlic, 2 tsp lemon zest, and a 1/4 tsp sea salt. 
• Remove cauliflower from oven after 5 minutes push to the side and add shrimp to the same sheet tray, making sure shrimp is in a single layer. Return to oven for an additional 8 minutes. 

Meyer Lemon Salsa

• While shrimp and cauliflower are cooking prepare Meyer lemon salsa by dicing your Meyer lemon (SKIN ON) and tossing together with all remaining ingredients
  
• Toss shrimp and cauliflower with salsa. Eat immediately or reserve in fridge for up to 4 days.

Notes

• You will want to cut your cauliflower fairly thin, not in large florets, 1/2″ thick worked perfectly for me with the cook times listed. If your cauliflower is larger you'll want to add more cooking time. The end result should be well roasted, browned and tender cauliflower.
• If you can't find Meyer lemon you can substitute one small tangerine or mandarin orange and lemon juice. I wouldn't use a regular lemon, it will be too tart
• Since you are using the peel of the Meyer lemon it's best to buy organic. If you can't find organic, be sure to wash the Meyer lemon well.
• At less than 1g carbohydrate per serving this is an excellent choice if you are on a low carbohydrate protocol

Nutrition

Calories: 323kcalCarbohydrates: 1gProtein: 31gFat: 20gSaturated Fat: 2gCholesterol: 381mgSodium: 1842mgPotassium: 157mgVitamin A: 610IUVitamin C: 19mgCalcium: 228mgIron: 3.7mg

Snap a photo when you try this recipe!Tag me! @abrapappa or #abraskitchen so I can feature your photo!

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