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Shrimp, Kale and Beet Sheet Pan Dinner

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Ingredients

Adjust Servings:
8 oz Beets - large chunks
2 cups Kale - chopped
10 oz Shrimp - large peeled Deveined and tails off
1 tsp Tarragon - fresh chopped
1 1/2 tbsp Sunflower seeds - toasted

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Shrimp, Kale and Beet Sheet Pan Dinner

Features:
    Cuisine:
    • 35
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Steps

    1
    Done

    Preheat an oven to 425ºF.

    2
    Done

    Toss the beets in a little olive oil, season with salt and pepper and spread on to a very lightly oiled rimmed sheet pan. Roast for 15 minutes.

    3
    Done

    Toss the kale with 1 1/2 Tbsp of olive oil, season with salt and pepper and stir in with the beets.

    4
    Done

    Season the shrimp with tarragon and a little salt and pepper then scatter the shrimp over the top of the vegetables. Bake for a further 15 minutes or until the shrimp is fully cooked,

    5
    Done

    Serve in bowls and sprinkle with the toasted sunflower seed kernels.

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