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Roasted Shrimp and Cauliflower with Quinoa Tabbouleh

Quinoa gives a protein- and nutrient-packed makeover to herby tabbouleh. Roasted shrimp and cauliflower round out the meal.

Serves 4
Ready in 28 mins
Prep time 8 mins
Cooking time 20 mins
313 calories per serving


> 1/2 cup dry quinoa, rinsed
> 4 cups cauliflower florets
> 4 tbsp olive oil, divided
> 1 cup fresh parsley
> 1 lb frozen peeled, deveined raw shrimp, thawed
> 3/4 tsp smoked paprika
> 2 tbsp lemon juice


Preheat oven to 425°F. Cook the quinoa according to package directions.
In a medium bowl, toss the cauliflower with 2 tbsp oil, salt, and pepper; reserve bowl. Arrange on a large rimmed baking sheet in single layer. Roast 15 min.
Meanwhile, very finely chop the parsley and add to a large bowl. In same bowl cauliflower was in, toss the shrimp with the smoked paprika, 1 tbsp oil, salt, and pepper.
Once cauliflower has roasted 15 min., push cauliflower to one side of baking sheet and arrange shrimp in a single layer on other side. Roast 5 min., until shrimp are cooked through and cauliflower is tender.
Fluff the quinoa and add to bowl with parsley. Add the lemon juice and remaining 1 tbsp oil. Season with salt and pepper to taste. Serve the shrimp and cauliflower over the quinoa.

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