Let's Make Veggies & Shrimp

If you're like me, sometimes when I get home from work the last thing I want to do is spend half the evening getting a meal on the table.  Last week I tried a dish that was perfect for those kind of days!

A Facebook friend of mine (thanks Jill!) posted a picture of her dinner one night and I knew I had to try it.  Being full of vegetables, it fit right in with our goal of eating more healthy.

Here's What You Need

2/3 cup avocado oil

Cauliflower

Broccoli

Baby Carrots

Zucchini

Mushrooms

1 pound of shrimp

2 envelopes of onion soup mix

Let me stop right here and talk about avocado oil.  Jill mentioned she had used it and I thought it would add an avocado flavor.  Turns out I didn't notice a flavor at all, but apparently avocado oil offers some great health benefits.  After doing a bit of research, I found it improves skin and enhances wound healing, is rich in Oleic Acid (a very healthy fat), and also enhances the absorption of important nutrients.   If you don't feel like getting a bottle of avocado oil, I'm sure this recipe would still be wonderful using regular EVOO.  

Here's What You Do

Preheat your oven to 375 degrees and get busy washing and cutting up your fresh vegetables.  I literally cut enough vegetables to fill the largest bowl I own.   I poured 2/3 cup avocado oil in and gave it a good toss.  If you're using less vegetables, cut down the amount of oil.

Speaking of the largest bowl I own - every kitchen should have one of these.  This one is going on 34 years old and is still going strong.  Now that Ian and Kayla have a home of their own with more cabinet space, I think they will be getting one of these for Christmas.  (Act surprised when you open it guys.)

After mixing in the oil, I added one package of onion soup mix and tossed thoroughly.  Spread out on a large sheet pan covered with foil.  Sprinkle with salt and pepper to taste.

Pop the mound of veggies in your preheated oven and let it go for 17 minutes.  Meanwhile, mix your shrimp with the other package of onion soup mix.  When the 17 minutes have passed, give your veggies a little stir and add the shrimp right on top.  Let that cook for 8 more minutes.

To finish it off, place your oven on the broiler setting and let it stay in for 5 minutes.  Plate and enjoy!  Don't you feel healthier just reading the recipe?!?  Wait until you eat it - YUM!!

This would be fabulous served over rice, but we saved those calories and went with straight veggies and shrimp.

If you do the math of all the minutes, you have a total of 30 minutes.  Add in another 10-15 for cutting up your vegetables and you have a grand total of 40-45 minutes from start to table.  Darn good investment of time to produce this tasty dish!

What's your favorite sheet pan recipe?  I haven't done a lot of sheet pan recipes, but I'm pretty sure I'll be doing more in my future.  In the end, we had a great meal with not a lot of dirty dishes. Definitely a win win!

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