Roasted Shrimp with Beetroot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent shrimp and earthy roasted beetroot come together in this vibrant, elegant dish, finished with a tangy balsamic glaze and fresh herbs for a sophisticated yet simple meal.
Ella x
Ingredients
- ¾ kglarge shrimp, peeled and deveined(patted dry)
- 4fresh beetroot(cut into 1-inch cubes)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 3 tablespoonsbalsamic vinegar
- 2 teaspoonsfresh thyme(dried, or 1 tablespoon fresh)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1red onion(cut into wedges)
- 1lemon(zest and juice)
- 3 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 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
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
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
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
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
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
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.