Careme

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $7.00 (sale) per 12 oz
• Broccoli Crown 1/2–3/4 lb florets $1.99 (sale) per 1 lb
• Organic Green Cabbage 1/2 lb, thinly sliced (about 4 cups) $1.69/lb
• Organic Cucumber (or Organic Long English Cucumber) 1, sliced $1.69 each (or $2.49 English)
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced (divided) $1.99
• Lemon 1 (zest + juice)
• Olive oil 3 Tbsp, divided
• Dried oregano or Italian seasoning 1/2 tsp
• Paprika (optional) 1/2 tsp
• Salt & black pepper To taste
• Mayonnaise or plain yogurt 2 Tbsp
• Dijon mustard 1 tsp
• Apple cider vinegar 1 Tbsp
• Honey (optional) 1/2 tsp
• Crusty bread (optional) 2 slices, to serve

Instructions

1. Prep: Heat oven to 450°F. Line a sheet pan. Pat shrimp dry. Cut broccoli into bite-size florets. Thinly slice cabbage. Slice cucumber. Mince garlic (keep 2 cloves for shrimp/broccoli, 1 clove for dressing). Zest and juice the lemon.
2. Roast shrimp + broccoli (oven): On the sheet pan, toss broccoli with 1 Tbsp olive oil, salt, pepper. Push broccoli to one side. Toss shrimp with 1 Tbsp olive oil, 2 minced garlic cloves, lemon zest, 1 Tbsp lemon juice, oregano, paprika (if using), salt and pepper. Spread shrimp in a single layer.
3. Roast: Roast 10–14 minutes total, stirring once halfway, until broccoli is browned and shrimp are pink and just cooked through (check at 10 minutes to avoid overcooking).
4. Make the winter crunch salad: In a bowl, whisk mayo (or yogurt), Dijon, vinegar, honey (optional), remaining 1 Tbsp olive oil, remaining minced garlic clove, and a pinch of salt/pepper. Toss with cabbage and cucumber. Add a squeeze more lemon if you like it brighter.
5. Serve: Plate shrimp and broccoli with the crunchy salad. Mop up pan juices with bread if using.