Roasted Shrimp with Beetroot

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the shrimp dry with paper towels to ensure they roast properly and develop a nice exterior.

   Tip: Dry shrimp will brown better and cook more evenly than wet ones.

2. 2

   In a large bowl, toss the beetroot cubes and red onion wedges with 2 tablespoons of olive oil, half the minced garlic, thyme, salt, and pepper. Spread them on a baking sheet and roast for 15 minutes.

   Tip: The beets are started first since they need more time to become tender than shrimp.

3. 3

   While the beets roast, combine the shrimp in a separate bowl with the remaining 2 tablespoons of olive oil, remaining garlic, lemon zest, salt, and pepper. Toss gently to coat.

   Tip: Don't marinate too long or the acid will begin to cook the shrimp before roasting.

4. 4

   Remove the baking sheet from the oven and stir the beets. Push them to the sides and arrange the shrimp in a single layer in the center of the pan.

   Tip: Giving the shrimp their own space helps them roast rather than steam.

5. 5

   Return to the oven and roast for 8-10 minutes until the shrimp are pink and opaque, being careful not to overcook them.

   Tip: Shrimp cook quickly; check them at 8 minutes to avoid a rubbery texture.

6. 6

   Remove the pan from the oven and drizzle the balsamic vinegar and lemon juice over everything. Toss gently to combine.

   Tip: Adding vinegar after cooking preserves its bright, tangy flavor.

7. 7

   Divide the roasted shrimp and beetroot mixture among serving plates. Garnish generously with fresh chopped parsley and serve immediately while warm.

   Tip: The fresh herbs add color and a bright note to balance the earthy beets and sweet glaze.