Garlic-Butter Baked Shrimp with Roasted Cauliflower + Sautéed Green Beans (Serves 2 adults + 3 kids)
A crowd-pleasing, mild-flavor pasta-free seafood dinner: shrimp baked in a buttery garlic-herb sauce and served with roasted cauliflower and sautéed green beans. Fast, cozy, and not similar to the recent ginger-garlic stir-fry or any pastas.
Back to full listIngredients
- Large Peeled and Deveined Shrimp Raw 31/40 (sustainably sourced) 2 lb $7.99 (sale)
- Organic Cauliflower 1 large head (about 2 lb), cut into florets $3.49/lb
- Kroger® Fresh Trimmed Green Beans Bag 2 bags (24 oz total) $4.49 (12 oz)
- Simple Truth Organic® Garlic Bulbs (3 ct) 4 cloves, minced $2.79
- Simple Truth Organic® Baby Dill (or Thai basil if preferred) 2 tbsp chopped (optional but great) $2.79
- Olive oil 3 tbsp, divided
- Butter 3 tbsp
- Salt to taste
- Black pepper to taste
- Optional: lemon juice or vinegar 1–2 tbsp
Instructions
- Oven: Heat to 425°F. Put cauliflower florets on a sheet pan; toss with 2 tbsp olive oil, salt, and pepper. Roast 20–25 minutes, stirring once, until browned and tender.
- Bake shrimp (oven): While cauliflower roasts, put shrimp in a 9x13 baking dish. Toss with melted butter, 1 tbsp olive oil, minced garlic, salt, pepper, and optional dill. Bake 8–10 minutes until shrimp are just pink and opaque (don’t overcook).
- Green beans (stove): While shrimp bakes, sauté green beans in a large skillet with a drizzle of olive oil and a pinch of salt over medium-high, 6–8 minutes until crisp-tender. Add a splash of water to help steam if needed.
- Finish: Add optional lemon juice/vinegar to the shrimp pan sauce and/or the green beans for brightness.
- Serve: Spoon shrimp with some of the garlicky butter sauce, with roasted cauliflower and green beans on the side.
Health notes: ~500–750 calories per adult serving depending on butter amount and sides. High protein; lots of veg. Use more olive oil and less butter to lighten.
Drink pairing: Adults: Washington Chardonnay or a crisp pilsner; Kids: lemonade or sparkling water.