Cooked - Roasted Shrimp, Tomatoes, And Spinach

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Shrimp, Tomatoes, And Spinach

1.0

2 small red onions, cut into ½-inch-thick wedges

1 small bulb fennel, cut into ¼-inch-thick wedges

½ tsp. coriander seeds, cracked

1 tbsp. olive oil

Kosher salt and pepper

10 large peeled and deveined shrimp

¼ tsp. ground sumac

12 oz. small cherry or grape tomatoes

1 small lemon, halved

3 c. baby spinach

Heat 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.
Season shrimp with sumac and ⅛ 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.
Transfer half each of lemon, roasted vegetables, and shrimp to airtight container for lunch the next day.
Transfer 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.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🐟Seafood

CuisineMediterranean

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 68 weeks ago

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