Smoky Paprika Roasted Shrimp and Cauliflower

• 1 pound large shrimp, peeled and deveined
• 1 medium head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lemon
• Fresh parsley, chopped (optional for garnish)

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a large bowl, toss shrimp and cauliflower with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
3. 3 Spread the mixture in a single layer on a baking sheet.
4. 4 Roast for 10-15 minutes, or until shrimp are pink and cauliflower is tender and slightly caramelized.
5. 5 Remove from oven and squeeze lemon juice over the top.
6. 6 Garnish with fresh parsley if desired and serve immediately.

Equipment

• Baking sheet
• Oven

Variations

• Add a pinch of chili flakes for a spicy kick.
• Incorporate diced bell peppers for added color and sweetness.

Substitutions

• If smoked paprika isn't available, use regular paprika with a dash of liquid smoke.

Pairings

• Lemon rice
• Garlic aioli

Nutrition

Tips

• For extra flavor, marinate the shrimp and cauliflower in the spice mixture for 30 minutes before roasting.
• Shake the pan halfway through cooking to ensure even browning.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: This dish does not freeze well due to the texture of the shrimp.

Serving Suggestions

• Serve with a fresh green salad or crusty bread.
• Pairs well with a chilled white wine.

FAQ