Roasted Shrimp with Cauliflower

Instructions

1. 1

   Preheat your oven to 425°F. Toss the cauliflower florets with 2 tablespoons of olive oil, half the minced garlic, salt, and black pepper on a large baking sheet. Spread them in a single layer.

   Tip: Drier shrimp will roast better, so patting them dry prevents steaming.

2. 2

   Roast the cauliflower for 12-15 minutes until it begins to caramelize around the edges and becomes tender-crisp.

   Tip: Stir halfway through cooking for even browning.

3. 3

   While the cauliflower roasts, pat the shrimp dry and toss them in a separate bowl with the remaining 2 tablespoons of olive oil, remaining garlic, red pepper flakes, salt, and pepper.

   Tip: Seasoning the shrimp separately ensures they cook evenly and absorb all the flavors.

4. 4

   Once the cauliflower has about 10 minutes left, create space on the baking sheet and add the shrimp in a single layer alongside the cauliflower. Return to the oven.

   Tip: Don't crowd the pan; shrimp should have room for proper heat circulation.

5. 5

   Roast for 8-10 minutes until the shrimp are pink and opaque throughout, checking that they curl into a C shape.

   Tip: Overcooked shrimp becomes rubbery, so watch carefully in the final minutes.

6. 6

   Remove the baking sheet from the oven and immediately drizzle the lemon juice over everything. Add butter in small pieces and scatter fresh thyme sprigs across the dish.

   Tip: The residual heat will melt the butter perfectly, creating a silky sauce.

7. 7

   Gently toss the shrimp and cauliflower together to coat evenly with the buttery lemon pan juices.

   Tip: Toss gently to avoid breaking apart the delicate shrimp.

8. 8

   Transfer to a serving platter and garnish generously with fresh parsley and lemon zest before serving immediately.

   Tip: Fresh herbs add brightness and a professional restaurant finish.