Ingredients

The following ingredients have 4 Servings
  • 1 small broccoli crown
  • cut into 1-inch florets
  • 1 red onion
  • cut into 1-inch dice
  • ½ medium cauliflower
  • cut into 1-inch florets
  • 1 cup grape or cherry tomatoes
  • 4 tablespoons olive oil
  • 1½ teaspoons kosher salt
  • 1 pound large shrimp
  • peeled and deveined
  • ½ cup freshly grated Parmigiano-Reggiano cheese
  • ½ teaspoon dried oregano
  • 2 tablespoons gluten-free or regular panko (optional)
  • 1 lemon

Instruction

  • Preheat oven to 450˚F
  • In a large bowl, mix the broccoli, onion, cauliflower, tomatoes, 3 tablespoons olive oil, and 1 teaspoon salt
  • Spread the vegetables on a rimmed baking sheet and roast for about 15 minutes, until cooked through and just beginning to brown
  • Meanwhile, combine the shrimp, Parmigiano, oregano, the remaining 1 tablespoon oil, and the remaining ½ teaspoon salt to the same bowl that was used for the vegetables
  • Toss well to coat evenly with the cheese and oregano
  • Remove the vegetables from the oven and scatter the shrimp on top
  • Stir gently to combine and sprinkle with panko, if using
  • Return to the oven for 8 to 10 minutes, until the shrimp are pink and cooked through
  • Grate the lemon zest over the mixture and toss to combine
  • Cut the zested lemon into wedges and serve with the shrimp and veggies