Sheet Pan Citrus Shrimp and Roasted Vegetables by @breadandbasil
Sheet Pan Citrus Shrimp and Roasted Vegetables by @breadandbasil
Ingredients
Directions
Preheat the oven to 425°F. Combine all the ingredients for the shrimp in a medium bowl, and let marinate while you prepare the vegetables.
Add all the vegetables to a large sheet pan, and toss with olive oil, sea salt, and black pepper. Spread in a single layer and roast for 15 minutes or until almost tender and starting to brown.
Add the shrimp and remaining marinade to the pan, and roast for an additional 5-7 minutes. The shrimp are cooked when they are opaque and c-shaped.
While the shrimp cook, make the sauce: whisk together the orange juice, lime juice, mustard, and honey. Slowly drizzle in the olive oil, whisking constantly. Season with salt and pepper to taste.
Prepare the polenta according to package directions.
Serve the roasted shrimp and vegetables over polenta with sauce.
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Ingredients
Directions
Preheat the oven to 425°F. Combine all the ingredients for the shrimp in a medium bowl, and let marinate while you prepare the vegetables.
Add all the vegetables to a large sheet pan, and toss with olive oil, sea salt, and black pepper. Spread in a single layer and roast for 15 minutes or until almost tender and starting to brown.
Add the shrimp and remaining marinade to the pan, and roast for an additional 5-7 minutes. The shrimp are cooked when they are opaque and c-shaped.
While the shrimp cook, make the sauce: whisk together the orange juice, lime juice, mustard, and honey. Slowly drizzle in the olive oil, whisking constantly. Season with salt and pepper to taste.
Prepare the polenta according to package directions.
Serve the roasted shrimp and vegetables over polenta with sauce.
