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Sheet Pan Mediterranean Shrimp & Cauliflower



114 pounds shrimp

1 head cauliflower

2 Tablespoons extra virgin olive oil, divided

2 cloves garlic, crushed

14 teaspoon salt

14 teaspoon black pepper

14 teaspoon crushed red pepper flakes

3 teaspoons lemon zest

Orange Salsa:

1 tangerine or mandarin orange

14 cup fresh parsley, chopped

1 Tablespoon extra virgin olive oil

14 teaspoon salt

1 small shallot, diced

1 Tablespoon capers

1 Tablespoon lemon juice


Preheat oven to 400 degrees F.

Cut head of cauliflower in half and then cut lengthwise into 12 inch thick slices (similar to cauliflower steaks). Toss cauliflower with 1 tablespoon olive oil, salt, pepper, crushed red pepper, and 1 teaspoon lemon zest. Lay in a single layer on a sheet tray and roast for 5 minutes.

While cauliflower is roasting, prepare shrimp by tossing with the remaining 1 tablespoon olive oil, garlic, and 2 teaspoons lemon zest.

Remove cauliflower from the oven after 5 minutes, push to the side, and add shrimp to the same sheet pan. Make sure shrimp is in an even layer. Return to the oven for an additional 8 to 10 minutes.

While shrimp and cauliflower are cooking, prepare the orange salsa. In a small bowl, dice the orange with the skin on and add the remaining ingredients. Toss shrimp and cauliflower with salsa.

Nutritional information per serving:
266 calories 12g fat (2g saturated fat) 676mg sodium 11g carbohydrate 4g fiber 29g protein

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Milwaukee, WI 53125, (414) 649-5767