Shrimp & Veggies

Shrimp & Veggies

Yup, just what the title says shrimp & veggies and doesn't get much easier than this! I know during the week can get hectic with work, school, sports, clubs, life! But we still want to give our families (and ourselves!) a balanced and healthy meal, right? That is exactly where this dish was created from. I like to stock up on frozen shrimp and veggies to make weeknights a little bit easier and stress free. Yup, I said frozen! There is nothing wrong with frozen. Veggies are picked at their peak right before freezing them. Just check the ingredients that there is nothing else added like sauces or other non-descriptive ingredients. 

For my frozen medley I choose organic (shelled and deveined) shrimp, (you may pay a little more but all of the work is done for you - another time saver), frozen asparagus & cauliflower rice.  I chopped up a red onion and sliced cherry tomatoes.  Of course you can always mix and match your favorite veggies in this dish (frozen or fresh). Drizzled it all with an olive oil dressing and roasted the veggies in the oven while the shrimp and rice were cooking. 

Preheat oven to 400 degrees. I like to line my baking sheet with foil and spray with oil for less clean up and mess. Add the asparagus, sliced tomatoes and onions to the pan. Drizzle with half of the dressing and bake for about 15 minutes checking halfway through to mix around. 

While the veggies are roasting, add the remaining dressing to a large skillet and sauté shrimp until no longer pink. Push them to the side and add in the cauliflower rice until cooked through. Once the veggies are cooked, add them to the skillet as well. Cover and let all the flavors marry together for a few minutes. I like to add a drizzle of balsamic glaze to top it all off. 

Remove from heat and enjoy!  Sprinkle with fresh herbs such as parsley to top it off. This is also great for a meal prep idea as it will stay well in the fridge for a few days.  You can portion out the meal into 3-4 servings and you are all set for lunch or dinner for the week.  So many options in such little time.  No more excuses that it is too hard to eat healthy, right?  

Would love to hear from you if you tried it or substituted for another protein or veggie!  Make sure to tag my on IG


1lb large shrimp (frozen or fresh, peeled and deveined, if frozen thaw per directions)
1 red onion, sliced in strips
1 lb asparagus (fresh or frozen - tough parts removed)
1 pint cherry tomatoes - sliced in half
1 bag cauliflower rice
Fresh parsley


1/3 cup quality olive oil
1tsp ginger powder
1tsp garlic powder
1tsp smoked paprika
1tsp cumin
1tsp salt
1tsp ground black pepper
Balsamic glaze (optional)


1. Preheat oven to 400 degrees F.
2. Whisk dressing ingredients in small bowl. (I just kept it all in my measuring cup for easy pouring)
3. Line baking sheet with foil, sprayed liberally. Add vegetables and 1/2 of the dressing. Mix well to cover all veggies.
4. Bake in oven for 15 minutes, checking halfway.
5. Meanwhile add remaining dressing to pan and cook shrimp until no longer pink.
6. Add cauliflower rice until cooked through.
7. Once veggies are done add to pan with shrimp and mix well to combine.
8. Option to cover and let simmer a few minutes.
9. Drizzle balsamic glaze over everything, sprinkle with fresh parsley and enjoy!