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Giada de Laurentiis shares a healthy, gluten-free sheet pan recipe from her new cookbook, Eat Better, Feel Better.
"Back in the day, one-pan dinners used to mean a heavy casserole, a far cry from this beautiful, fresh, easy-peasy crowd-pleaser. Just let the veggies caramelize a bit, add the shrimp, and cook for another 10 minutes, until everything is nice and crispy—bang, dinner is ready! Serve it over arugula or with a salad to make sure you get your greens in too." —Giada
Click here for more healthy recipes like Rach's Atkins Diet-Friendly Roasted Cauliflower Orecchiette and this Pizza Chicken.
Adapted from Eat Better, Feel Better by Giada de Laurentiis. Copyright © 2021 by Giada de Laurentiis. Used with permission by Rodale Books. All rights reserved.
- 1 small broccoli crown, cut into 1-inch florets
- 1 red onion, cut into 1-inch dice
- ½ medium cauliflower, cut into 1-inch florets
- 1 cup grape or cherry tomatoes
- 4 tablespoons olive oil
- 1½ teaspoons kosher salt
- 1 pound large shrimp, peeled and deveined
- ½ cup freshly grated Parmigiano-Reggiano cheese
- ½ teaspoon dried oregano
- 2 tablespoons gluten-free or regular panko (optional)
- 1 lemon
Preheat oven to 450˚F.
In a large bowl, mix the broccoli, onion, cauliflower, tomatoes, 3 tablespoons olive oil, and 1 teaspoon salt. Spread the vegetables on a rimmed baking sheet and roast for about 15 minutes, until cooked through and just beginning to brown.
Meanwhile, combine the shrimp, Parmigiano, oregano, the remaining 1 tablespoon oil, and the remaining ½ teaspoon salt to the same bowl that was used for the vegetables. Toss well to coat evenly with the cheese and oregano. Remove the vegetables from the oven and scatter the shrimp on top. Stir gently to combine and sprinkle with panko, if using.
Return to the oven for 8 to 10 minutes, until the shrimp are pink and cooked through. Grate the lemon zest over the mixture and toss to combine. Cut the zested lemon into wedges and serve with the shrimp and veggies.