Roasted Shrimp and Cherry Tomatoes Sheet Pan Meal
Adapted fro a Pioneer Woman recipe, this shrimp meal is easy to make, quick to the table and Keto and low-carb friendly. Serve it on cauliflower rice or over resistant-starch pasta or rice.
Equipment
- q knife
- Measuring spoons
- q citus juicer
- 1 medium bowl
- 1 colander
- Paper towels
- 1 baking sheet
Ingredients
- 2 lb shrimp, peeled, deveined andtails removed
- Milk for soaking the shrimp
- 1 container cherry or grape tomatoes, cut in half
- 6 tsp. garlic, minced
- Extra Virgin Olive Oil
- Salt and pepper to taste
- 1 tsp. 1 tsp. Seafood seasoning (I used OldBay)
- 1 Tbsp. Italian seasoning
- 2 lemons, juiced
Instructions
- After the shrimp is peeled, deveined and the tails removed, place them in a bowl and cover them with milk to soak for about 30 minutes. Soaking seafood in milk removes any fishy odor and taste.
- When the shrimp are done soaking, rinse and drain it.
- Pat the shrimp dry with a paper towel.
- Sprinkle the shrimp generously with seafood seasoning and toss. I used Old Bay, but you can use whatever seafood seasoning you prefer or have on hand.
- Place the shrimp on a baking sheet with the cherry tomatoes and garlic.
- Drizzle with olive oil.
- Sprinkle salt, pepper, and Italian seasoning over all the shrimp and tomatoes and give it a good toss.
- Spread the mixture into a single layer and bake at 350 degrees until the shrimp are done and the tomatoes have softened or burst.
- Squeeze the lemon juice over the shrimp before serving.
- Serve over cauliflower or regular rice or pasta.