Sheet Pan Roasted Shrimp and Cauliflower with a Meyer Lemon Salsa
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.
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