30 Minute Meals

Sheet Pan Shrimp with Caramelized Citrus & Vegetables

A Vibrant 30-Minute Meal to Impress
May 30, 2017
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Sheet pan shrimp recipe with caramelized citrus, carrots, onions and broccolini recipe on Waiting on Martha
Sheet pan shrimp recipe with caramelized citrus, carrots, onions and broccolini | Waiting on Martha

Today’s sheet pan shrimp recipe is light, vibrant, fresh, and most importantly easy!  It’s what I like to consider as the perfect meal for summer entertaining because it really is beyond simple to make, and absolutely stunning when served. 

Thanks to the insane popularity of our sheet pan salmon recipe, I was inspired to take another swing at the simple one-sheet-pan method.  This time with my favorite seafood shrimp, glazed in a citrus teriyaki with sweet and tender carrots, red onions and broccolini all atop a bed of vibrant citrus.  

For this sheet pan shrimp recipe the citrus is really the secret to this dish’s success.  It caramelizes beautifully in the oven, giving everything on the sheet pan a wonderful flavor and layer of natural sugar crystallization. Here I used blood oranges, oranges, limes, and grapefruit.  But the beauty of citrus fruits is that they all work together so well, so feel free to use whatever your heart desires on your sheet pan!

And another plus with using citrus: it allows easier cleanup because it prevents sticking.  You’ll still want to spray the pan, even if it’s a nonstick version, but you won’t need parchment paper.  

When trying this sheet pan shrimp recipe at home, remember that shrimp cook fast.  I actually roasted my carrots and onions first over the citrus for about 10-15 minutes on the sheet pan before adding the shrimp and broccolini.  Keep this in mind if you also prefer your carrots and onions to be tender and caramelized, though you can also cook the entire sheet pan with everything at the same time if preferred on the crunchy side. 

All in all, this dish can easily be made in under 30 minutes if you don’t personally deveining the shrimp. That step does take some time; I believe in doing it yourself because it’ll be done more thoroughly, but you can absolutely get them deveined at the seafood counter at the store too.  At least the lovelies at Whole Foods always devein when asked.

So voila, friends!  This sheet pan shrimp recipe is super simple, super impressive and absolutely delectable for a night entertaining al fresco.  Enjoy!  Truly, MKR 

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Sheet Pan Shrimp with Caramelized Citrus, Carrots, Onions, & Broccolini
Serves 2
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1 pound fresh, wild shrimp peeled and deveined
  2. 2 red onions, cut into quarters
  3. Broccolini
  4. Carrots
  5. Mixed Citrus thickly sliced, enough to cover the pan (oranges, blood oranges, limes, grapefruit, or blood oranges)
  6. Citrus Teriyaki Sauce
  7. Salt & Pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Cover a sprayed sheet pan with citrus and place the onions and carrots on top, spaced out. Brush with Teriyaki Sauce and add a bit of salt and pepper. Cook for about 10 minutes.
  3. Remove from the oven and add the shrimp and broccolini, brush with Teriuaki Sauce and a bit of salt and pepper. Place back in the oven and cook for an additional 10 minutes or until the shrimp is cooked through.
  4. Remove from the oven and enjoy.
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Photography, Rustic White for Waiting on Martha

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Molasses Glazed Sriracha Chicken with Roasted Corn, Beans and Cilantro Lime Rice

April 10, 2017
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Molasses Glazed Sriracha Chicken with Roasted Corn, Pinto Beans & Cilantro Lime RiceMolasses Glazed Sriracha Chicken with Roasted Corn, Pinto Beans & Cilantro Lime RiceMolasses Glazed Sriracha Chicken with Roasted Corn, Pinto Beans & Cilantro Lime Rice
 
So today’s Sriracha Chicken recipe was kind of an accident.  But don’t some of the best recipes start out like that right?!  It all happened as a happy result of peeking into my fridge, looking to see what I had on hand, and getting a little creative with some of my tried-and-true, favorite flavors. Say hello to my Molasses Glazed Sriracha Chicken with Roasted Corn, Beans and Cilantro Lime Rice.  

Those tried and true flavors include chicken roasted to perfection.  Sweet and spicy BBQ sauce; I like all of my BBQ sauces with brown sugar, so I kept things simple.  Sriracha, my favorite spice, to infuse the homemade sauce with a little heat.  And since I was out of honey, I grabbed the molasses.  The result was absolutely FIRE.  There was just something about the way the molasses crystalized on the crispy spicy sriracha chicken.  

And don’t let me forget about the pairing with the cool cilantro lime rice from this recipe, and the sweet roasted corn with baked pinto beans and a squeeze of fresh lime…words barely can do it justice. 

If you’re intimidated by the steps and different components of this recipe, don’t be. It may feel like there are a lot of moving parts, but in reality you can make the sides ahead of time, or do it while the chicken is roasting.  You can also totally use store-bought BBQ sauce if that’s what you have in your fridge…make this easy!  That being said, I’ve included my secret equation for moist, succulent chicken below; it always involves roasting the chicken with the simple ingredients, and finishing it with the final flavor or the homemade BBQ sauce in this instance.  

Also an important thing to note when you’re using your sauce: whenever you’re using a sugar-based sauce like BBQ, you want to baste it on the chicken only near the end or even after it’s done roasting.  Otherwise, the sugar crystals will burn off, leaving your chicken with too much of a charr flavor and taste.  If you wait and do it at the end, it will crystallize just enough to give you great texture to enjoy. 

As for serving; if you’ve been following along, you’ll recognize that I love plating like this.  Here, everything you need is on the plate in several sections.  This way, you don’t have to grab from all over to get a little bit of each flavor.  As you can see, the corn and beans run through all three areas.  I’ve found that plating like this is great for large servings, and it ensures that everyone gets the best of each bite!  Truly, MKR

P.S. Here’s another great trick for this recipe: when you’re cutting the corn off the cob, use a bundt pan.  By placing the corn cob in the center hole, you’re able to easily shave off the kernels with a knife.  It’s then all collected in the bundt pan!

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Molasses Glazed Sriracha Chicken with Roasted Corn, Pinto Beans & Cilantro Lime Rice

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Serving Size: 4-6

Ingredients

  • 2-3 of each, skin on chicken breasts, thighs and drumsticks
  • dark pure molasses (enough to cover the chicken)
  • 1.5 cups brown sugar
  • 1.25 cups Ketchup
  • 1.5 T molasses
  • 2 T ground mustard
  • 2 T apple cider vinegar
  • Sriracha, to taste
  • 4 T melted unsalted butter, to baste the chicken
  • 1/4 cup olive oil, to baste the chicken
  • salt & pepper, to taste
  • 4-6 ears of corn, cut from cob
  • 1 large can organic pinto beans, made to directions
  • fresh jalapenos, sliced to garnish
  • fresh cilantro, chopped to garnish
  • fresh limes, sliced to garnish

Instructions

  1. Preheat the oven to 400 degrees.
  2. Make your homemade brown sugar BBQ sauce: mix your Ketchup, Worcestershire Sauce, apple cider vinegar, ground mustard, molasses and brown sugar in a saucepan over medium heat. Bring to a boil then let simmer for a few minutes. Remove from heat and add in desired amount of Sriracha. Stir and set aside.
  3. Spray your pan (or use a nonstick pan) and place chicken into it. Baste the chicken with salt and pepper, olive oil and butter. Depending on how much chicken you have, you want to brush it with enough salt and pepper first. Then follow with olive oil and butter. This will give the chicken its crispy outer layer with moist inside.
  4. Cook for about 30 minutes, using the meat thermometer to monitor doneness. You'll want to baste the chicken with your sauce when it's about 10 degrees from being done.
  5. Meanwhile, cook the pinto beans per label instructions, keep warm and set aside.
  6. Roast the corn in a medium sized sautee pan with butter, salt and pepper. Keep warm and set aside.
  7. Once chicken is about 10 degrees from being done, baste with the BBQ sauce now. I used a basting brush to apply the brown sugar BBQ/Sriracha sauce. Then baste all chicken with a layer of molasses. You can also wait until it's completely done cooking, but I prefer to put it on with about 5 minutes left to cook.
  8. Cook for an additional 5 minutes (or until chicken is fully cooked), and remove from oven. Plate with rice, corn, and beans. Garnish with cilantro, jalepenos and a few squeezes of fresh lime.
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Photography, Rustic White for Waiting on Martha

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Everything But the Kitchen Sink Lettuce Cups with Vegan Green Goddess Dressing

Make This Super Simple & Healthy Meal In A Flash
February 14, 2017
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Roasted Chicken & Vegetarian Lettuce Cups with homemade Vegan Green Goddess Dressing, Waiting On Martha
Roasted Chicken & Vegetarian Lettuce Cups with homemade Vegan Green Goddess Dressing, Waiting On Martha

Lettuce cups are a lot like nachos in my mind (and you know how deep my love for nachos runs).  You can truly throw anything you want in them and enjoy as an easy, fresh, guilt-free take on your favorite dishes.  I call these particular lettuce cups my “Everything But the Kitchen Sink” lettuce cups because I whip them up when I’m too weary to run to the store, instead using all sorts of things I find in the fridge for an easy and healthy weeknight meal.  Sound familiar?!

While these healthy lettuce cups are absolutely delicious the big winner here is the homemade vegan green goddess dressing.  I made mine dairy-free, using Vegenaise and Tofutti (two of my favorite vegan substitutions that taste just as good), amongst a lot of other goodness.  Guys, this dressing is so good that it might even overtake my love for homemade french onion dip.  The dipping possibilities are endless with this vegan green goddess dressing; I’m dunking chips in it as you’re reading this! And I promise you will NEVER taste the dairy free difference.

But back to the lettuce cups.  I mixed things up and made a few vegetarian chalked full of Mediterranean chickpeas and fresh avocado and the others with my favorite rotisserie chicken.  Even with the pulled rotisserie chicken, the dish is incredibly simple and fast to make, and not to mention super healthy to enjoy. I’m a big fan of making a rotisserie chicken on Sunday, then incorporating it in dishes for 2-3 days during the week.  The glory of a great leftover meal like this one never fails to put a smile on my face. 

For the actual lettuce cups I prefer to use a head of iceberg lettuce.  In order to get 5-6 cups out of each head of lettuce, I first chop off the bottom in one big slice.  Next, I flip the head over and very, very lightly hit it down on the cutting board.  This will loosen the center pieces, allowing you to slowly pull it apart.  Voila!  You have your lettuce cups.  Check out the recipe in it’s entirety below and please let me know if you decide make these this week, you’ll love them!  Truly, MKR 

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Everything But the Sink Lettuce Cups with Green Goddess Dressing
Yields 6
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Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
For the Lettuce Cups
  1. 1 head of iceberg lettuce pulled apart into 5-6 cups
  2. 1 rotisserie chicken, pulled apart
  3. 1 large can Garbanzo beans, rinsed
  4. 1 red onion, thinly sliced in rounds
  5. 1 fresh avocado, sliced
  6. 1/4 pint cherry tomatoes, halved
  7. a small handful of cilantro, roughly chopped
  8. Plus any leftover herbs you have from your Green Goddess Dressing (see below)
  9. 1 tablespoon olive oil
  10. salt & pepper to taste
For the Green Goddess Dressing
  1. 1 medium avocado
  2. 2 tablespoons fresh lemon juice
  3. 1-2 tablespoons vinegar
  4. 3-5 tablespoons water
  5. 1/2 cup Vegenaise (vegan mayo)
  6. 1/2 cup Toffuti (vegan sour cream)
  7. 1 cup fresh basil, chopped
  8. 1/4 cup fresh parsley, chopped
  9. 4 tablespoons chives, finely sliced
  10. 2 cloves garlic
  11. Salt and pepper, to taste
Instructions
  1. For the dressing combine all ingredients into a blender and blend till combined.
  2. On a large platter lay down your lettuce cups and fill with desired toppings. Drizzle with vegan green goddess dressing and enjoy!
Notes
  1. *One head of lettuce should give you 5-6 cups.
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Photography, Rustic White for Waiting on Martha

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