Spicy Garlic Shrimp with Roasted Root Vegetables
This vibrant dish brings together the sweet succulence of shrimp with the earthy comfort of roasted vegetables, all bathed in a fiery garlic sauce. Imagine plump shrimp, seared to perfection, nestled amongst golden-brown potatoes and tender carrots, their natural sweetness intensified by the roasting process. The aroma of sizzling garlic and a hint of chili fills the air, promising a symphony of flavors that dance between spicy, savory, and subtly sweet. It's a comforting yet exciting meal, perfect for a cozy evening or a lively gathering, leaving a memorable impression with its beautiful colors and bold taste.
Ingredients
- •1.5 lbs large shrimp, peeled and deveined
- •1 lb baby potatoes, quartered
- •1 lb carrots, peeled and cut into 1-inch pieces
- •4 cloves garlic, minced
- •2 tablespoons olive oil, divided
- •1 teaspoon smoked paprika
- •1/2 teaspoon red pepper flakes, or to taste
- •1/4 cup fresh parsley, chopped
- •Salt to taste
- •Black pepper to taste
- •Optional: Lemon wedges for serving
Dietary Info
Instructions
- 1
Preheat oven to 400°F (200°C). In a large bowl, toss the quartered potatoes and carrots with 1 tablespoon of olive oil, salt, and pepper.
- 2
Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized, flipping halfway through.
- 3
While the vegetables roast, pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with the remaining 1 tablespoon of olive oil, minced garlic, smoked paprika, red pepper flakes, salt, and pepper.
- 4
Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Be careful not to overcook.
- 5
Once the vegetables are done, remove them from the oven. Combine the roasted vegetables and cooked shrimp in a large serving bowl.
- 6
Garnish generously with fresh chopped parsley. Serve immediately, with optional lemon wedges on the side for a touch of brightness.
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