Roasted Shrimp with Beetroot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. The combination of sweet roasted beetroot and succulent shrimp is just magical, and I love how the balsamic vinegar brings everything together. Beetroot is packed with antioxidants and natural nitrates that are wonderful for your heart health, so you're getting something genuinely good for you alongside something utterly delicious. The best part? Everything roasts on one pan, which means minimal cleanup and maximum flavor with hardly any fuss.
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.
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