Herb Butter Roasted Shrimp with Summer Squash

Name: Herb Butter Roasted Shrimp with Summer Squash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 pound raw large shrimp (peeled, deveined, tails removed, patted dry); 1 pound yellow summer squash (sliced into 1/2-inch half-moons); 1 head cauliflower (cut into bite-size florets); 4 tablespoon unsalted butter (melted); 1 teaspoon onion powder; 1 teaspoon dried thyme; 1 teaspoon kosher salt; 2 tablespoon fresh flat-leaf parsley (finely chopped)

Sweet shrimp and tender summer squash roasted on a single pan with rich herb butter and mild seasonings.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Cuisine: American
Difficulty: Easy

Dietary

High-Protein
Low-Calorie
Low-Carb
Keto
Gluten-Free
Nut-Free
Egg-Free
Soy-Free
Pescatarian
Low-Fat
Low-Sodium
Low-Sugar

Ingredients

2 pound raw large shrimp (peeled, deveined, tails removed, patted dry)
1 pound yellow summer squash (sliced into 1/2-inch half-moons)
1 head cauliflower (cut into bite-size florets)
4 tablespoon unsalted butter (melted)
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon kosher salt
2 tablespoon fresh flat-leaf parsley (finely chopped)

Instructions

Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Place the cut cauliflower florets and sliced yellow summer squash onto the baking sheet. Drizzle with 2 tablespoons of the melted unsalted butter, then sprinkle with 1/2 teaspoon of the kosher salt, 1/2 teaspoon of the onion powder, and 1/2 teaspoon of the dried thyme. Toss evenly and spread into a single layer.
Roast the vegetables for 12 minutes until they begin to soften and lightly brown around the edges.
While the vegetables roast, combine the patted-dry raw large shrimp with the remaining 2 tablespoons of melted unsalted butter, 1/2 teaspoon of kosher salt, 1/2 teaspoon of onion powder, and 1/2 teaspoon of dried thyme in a medium bowl.
Carefully remove the baking sheet from the oven, push the vegetables slightly to make space, and distribute the seasoned shrimp evenly across the pan.
Return the pan to the oven and roast for 7 to 8 minutes, until the shrimp turn opaque pink, curl gently into a C-shape, and reach an internal temperature of 145°F.
Garnish with the chopped fresh flat-leaf parsley and serve immediately.

Notes

Patting the shrimp thoroughly dry before tossing with butter ensures they roast quickly without steaming.

Nutrition (per serving)

Calories: 320
Protein: 36.5 g
Carbohydrates: 8.5 g
Fat: 13.5 g
Fiber: 3 g
Sodium: 480 mg
Saturated Fat: 7.5 g
Sugar: 3.5 g
Cholesterol: 290 mg