Ginger-Garlic Shrimp with Roasted Veggies

Weeknight dinner winner, but good any time. I use IQF medium-size shrimp. Especially at the end of a long day, I am not in the mood to deshell shrimp.

The secret to these shrimp staying moist is the coconut milk in the marinade.

You could 100% sub extra-firm tofu for the shrimp. Marinade and bake it the same amount of time, and it will be lovely.

Ginger-Garlic Shrimp with Roasted Veggies

Yield: 4 servings

Ingredients

Shrimp

1 large garlic cloves, minced or grated

1 tablespoon minced or grated ginger

1 teaspoon ground turmeric

1 teaspoon red pepper (chili), optional

Kosher salt and black pepper

1/2 cup coconut milk

1/4 cup soy sauce

2 pounds large shrimp, deveined, tails removed (you can sub extra firm tofu, cut into 1-inch chunks, if you would rather)

Roasted veg

1 large onion, cut into quarters and then sliced thin (1/4-inch)

3-4 bell peppers, assorted colors, quartered, and then sliced thin (1/4-inch)

6-8 long thin eggplants, quartered lengthwise and then sliced thin (1/4-inch)

1 T olive oil

salt and pepper

For serving

Steamed rice, vermicelli noodles or naan, for serving

Lime wedges, optional

avocado, cut into cubes, optional, for serving

Directions

Up to two hours ahead, in a large resealable plastic bag, combine all of the marinade ingredients (garlic, ginger, turmeric, red pepper (if using) pinch salt and fresh pepper, coconut milk and soy sauce) and squish to combine well. Add shrimp, press out the extra air and squish again to coat all shrimp well with marinade. Set aside, in the fridge.

Preheat oven to 375. Line a baking sheet with foil (optional, for easy clean up); set aside.

In the middle of the sheet, combine veggies and toss them well. Drizzle with the olive oil, salt and pepper; toss well to combine. Spread in an even layer. (This is easiest with your hands). Slide baking sheet into the oven and bake for 25-30 minutes until soften and beginning to brown.

Once the veggies are softened, pull the sheet out, and scoop the shrimp evenly over the veggies, trying to distribute the shrimp and the marinade over the veggies. Slide the pan back into the oven, and bake for 15 - 20 minutes or until the shrimp are cooked through.

Remove from the oven, set aside to cool for 5 minutes.

Serve with rice, noodles or naan topped with cubed avocado and a squeeze of lime, if desired. Enjoy!