Garlic Shrimp with Roasted Cauliflower, White Beans, and Tomatoes

Today’s cast iron skillet recipe features this rustic Garlic Shrimp with Roasted Cauliflower, White Beans, and Tomatoes: A delicious Lenten dinner option (or any weeknight, really!).

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Here’s a tasty and different way to enjoy shrimp: You can bulk up a 12 oz pack of shrimp to feed a family of four by adding some hearty beans, cauliflower, and tomatoes, then cap it all off with a crusty loaf of bread to scoop everything up.

Garlic Shrimp with Roasted Cauliflower, White Beans, and Tomatoes is a simple and delicious cast iron skillet dinner that’s great for a fish-on-Friday dinner — or on any weeknight, really.

Take the usual shrimp & white beans up a notch by adding smoky roasted cauliflower and Parmesan in this hearty one pan dinner recipe. Garlic shrimp with roasted cauliflower & white beans makes for a lovely Friday night Lenten dinner — or, even if you don’t observe Lent, this is also the season to find shrimp on sale! 

Garlic Shrimp with Roasted Cauliflower, White Beans, and Tomatoes

Ingredients

– for the cauliflower

1/2 of a medium head of cauliflower, cut into florets
1.5 Tbsp olive oil
Juice of 1/4 of a lemon
1 tsp minced garlic (about 2 cloves)
1 tsp smoked paprika
1 tsp parsley

– for the shrimp

12 oz medium raw shrimp, peeled & deveined
1 Tbsp olive oil
2 tsp minced garlic (about 4 cloves)
1 tsp Italian seasoning
Sea salt, to taste
Black pepper, to taste

– to finish the dish

1 can Great Northern beans, rinsed and drained
1 can fire roasted diced tomatoes
1/4 tsp crushed red pepper
1/2 cup shredded Parmesan

Directions

Chop the cauliflower, and preheat oven to 425 degrees.

Toss the cauliflower florets with 1.5 Tbsp olive oil, lemon juice, minced garlic, smoked paprika, and parsley.

Spread the seasoned cauliflower across the bottom of a 12″ cast iron skillet and roast it at 425 degrees for 20 minutes, stirring halfway through.

While the cauliflower is roasting, thaw shrimp, if frozen. Toss the thawed shrimp with olive oil, Italian seasoning, sea salt, black pepper, and minced garlic to coat, and rinse and drain the beans.

Once the cauliflower is roasted, remove the skillet from the oven. Stir beans, tomatoes, and crushed red pepper into the roasted cauliflower, then arrange the seasoned shrimp in a single layer across the top.

Top the entire skillet evenly with shredded Parmesan. Return the pan to the oven and broil on high for 4 minutes, or until shrimp is pink, opaque, and cooked through. Garnish with additional parsley, if desired, and serve with a crusty baguette or other hearty bread (optional).

Note: Thaw shrimp by putting them in a colander in the sink and running cold water over them for a few minutes, tossing shrimp and moving the colander around so that all the shrimp get exposed to the water. Drain well. I bought the peeled tail off shrimp to save time — if yours needs peeling, please note that this recipe will take a bit more time to allow for that.

This Rustic Shrimp Skillet is naturally gluten free

This rustic & hearty shrimp dish is naturally gluten free — so, to keep the entire dinner GF, simply omit the optional baguette on the side or substitute a gluten free alternative. You get such a burst of flavor in this easy one pan meal, from just a few simple ingredients! Scoop everything up with the bread, allowing the flavors & textures of the shrimp, beans, tomatoes, and cauliflower to complement one another.

Middle School Guy was a fan of everything but the tomatoes, which he deemed “too chunky.” Everyone’s a critic, right? 

Garlic Shrimp with Roasted Cauliflower, White Beans, and Tomatoes, printable recipe

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Here’s a tasty and different way to enjoy shrimp: You can bulk up a 12 oz pack of shrimp to feed a family of four by adding some hearty beans, cauliflower, and tomatoes, then cap it all off with a crusty loaf of bread to scoop everything up.

Course dinner

Cuisine cast iron skillet

Keyword cast iron, cast iron skillet, cauliflower, one pan meal, shrimp

Total Time 40 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

– for the cauliflower

• 1/2 of a medium head of cauliflower cut into florets
• 1.5 Tbsp olive oil
• 1/4 lemon juice of
• 1 tsp minced garlic about two cloves
• 1 tsp smoked paprika
• 1 tsp parsley

– for the shrimp

• 12 oz medium raw shrimp peeled & deveined
• 1 Tbsp olive oil
• 2 tsp minced garlic about four cloves
• 1 tsp Italian seasoning
• Sea salt to taste
• Black pepper to taste

– to finish the dish

• 1 can Great Northern beans rinsed and drained
• 1 can fire roasted diced tomatoes
• 1/4 tsp crushed red pepper
• 1/2 cup shredded Parmesan

Instructions

• Chop the cauliflower, and preheat oven to 425 degrees.
• Toss the cauliflower florets with 1.5 Tbsp olive oil, lemon juice, minced garlic, smoked paprika, and parsley.
• Spread the seasoned cauliflower across the bottom of a 12″ cast iron skillet and roast it at 425 degrees for 20 minutes, stirring halfway through.
• While the cauliflower is roasting, thaw shrimp, if frozen. Toss the thawed shrimp with olive oil, Italian seasoning, sea salt, black pepper, and minced garlic to coat, and rinse and drain the beans.
• Once the cauliflower is roasted, remove the skillet from the oven. Stir beans, tomatoes, and crushed red pepper into the roasted cauliflower, then arrange the seasoned shrimp in a single layer across the top.
• Top the entire skillet evenly with shredded Parmesan. Return the pan to the oven and broil on high for 4 minutes, or until shrimp is pink, opaque, and cooked through. 
• Garnish with additional parsley, if desired, and serve with a crusty baguette or other hearty bread (optional).

Notes

Thaw shrimp by putting them in a colander in the sink and running cold water over them for a few minutes, tossing shrimp and moving the colander around so that all the shrimp get exposed to the water. Drain well. I bought the peeled tail off shrimp to save time — if yours needs peeling, please note that this recipe will take a bit more time to allow for that.

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