Whole30/Paleo Roasted Moroccan Vegetables with Shrimp

A few months back, my friend Jill told me about this amazing dinner she made with moroccan vegetables. I keep a running list of food ideas of things I want to make and quickly added this one. I forgot about it until recently and realized it’s the perfect whole30 dinner with some of my favorite flavors (cough cough cumin, coriander, cough cough).

So I set out to make it tonight and she was right. This dinner was amazing! Mind you, she’s a vegetarian, so she didn’t have the shrimp. But I did and loved it! I know you will too.

Whole30/Paleo Roasted Moroccan Vegetables with Shrimp

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

  • 5 tablespoons olive oil
  • Juice of 1 lemon (divided)
  • 2 large cloves garlic, minced
  • Kosher salt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 1 large yellow onion, diced
  • 1 medium eggplant, unpeeled, cut into 1/2-inch cubes
  • 1 medium sweet potato, unpeeled, scrubbed and cut into 1/2-inch cubes
  • 1 cup grape tomatoes, halved
  • 1 pound shrimp, cleaned & deveined
  • 8 dried apricots, thinly sliced
  • 2 packed tablespoons golden raisins or dried cranberries
  • 1/2 cup loosely packed fresh cilantro leaves, chopped

Directions

  1. Preheat the oven to 400 degrees. Spray two rimmed baking sheets with nonstick cooking spray.
  2. Whisk together 3 tablespoons of the oil, juice of half a lemon, garlic, 2 teaspoons salt, coriander, cinnamon, cumin and ginger in a large bowl. Add the onions, eggplant, sweet potatoes and tomatoes and toss well to fully coat the vegetables. Divide among the prepared baking sheets and arrange in a single layer. Roast until the sweet potatoes and eggplant are lightly browned and fully softened, 50 to 55 minutes, rotating trays and switching from top to bottom halfway through.
  3. When veggies are close to being done (10 minutes left), add shrimp in a single layer to the baking pan and roast just until pink, firm and cooked through on both sides (about 6-8 minutes). Stir in remaining lemon juice.
  4. Transfer the vegetables and shrimp to a large bowl. Toss with the apricots, golden raisins or cranberries, cilantro and remaining 2 tablespoons of oil. Season to taste with salt. Enjoy! 

Adapted from: foodnetwork.com

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