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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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Raspberry & Blackberry Goat Cheese Crostini with Fresh Mint & Thyme

A simple, elegant summer appetizer that everyone will love
May 22, 2017
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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Raspberry & Blackberry Goat Cheese Crostini recipe on Waiting on Martha Berry Goat Cheese Crostini recipe on Waiting on Martha

I have this love affair with toast.  There’s just something about the crisp crunch and delectable mix of toppings that gets me every time.  And crostini is just a fancy way to call it.  So like nachos—because you know how much I love nachos by now—the possibilities for your toasts and your crostinis are truly endless.  Today, without further adieu, I proudly give you a sure-hit Memorial Day appetizer: my Raspberry & Blackberry Goat Cheese Crostini recipe. 

With spring’s bounty of fresh berries, this is the perfect dish that fools your guests into thinking it’s a lot fancier than it is.  To create the berry “shmear”, simply put your berries in a bowl, lightly smash some of them with the back of the spoon.  You’ll want some full berries for presentation sake when serving, but you’ll also want the smashed juice as part of the shmear.  I love mixing in the gourmet herb goat cheese from the store, but you can of course blend your own fresh herbs in goat cheese too.  

In order, you’ll be happier if you spread the herb goat cheese first, then the berry “shmear”.  Next, top with the whole berries, and lastly garnish with your chopped mint.  You’ll toast on a cookie sheet in the oven until they’re golden brown.  These crostinis toast fast, so you’ll need to watch them closely so they don’t burn.  Voila!  Take those beauties out of the oven and serve on a marble board to hungry guests.  

It’s simple.  It’s elegant.  And it’s downright irresistible when served up on a bright, sunny summer day!  We’re sharing this recipe as part of Shipt‘s Memorial Day virtual potluck, so be sure to check out the rest of the menu!  Truly, MKR

P.S.  Looking for more Memorial Day menu inspiration?  Try our best ever veggie burgers and beef burgers, all of the side fixin’s for your BBQ, boozy strawberry basil lemonade, and classic root beer floats.  xo 

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Raspberry & Blackberry Goat Cheese Crostini
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Ingredients
  1. French bread, cut into thin slices
  2. OR pre-sliced crostini slices from the store
  3. 1 pint blackberries
  4. 1 pint raspberries
  5. herb goat cheese or regular goat cheese with fresh thyme
  6. fresh mint, chopped
  7. additional mint leaves, to garnish
Instructions
  1. Spread the herb goat cheese first on crostini or thin slices of bread.
  2. Lightly smash your berries to create a jam-like spread or “shmear”, leaving some berries whole for topping.
  3. Top the crostinis with your berry “shmear” and garnish with chopped fresh mint.
  4. Toast in the oven or toaster oven for a few minutes until golden brown. Be sure to watch closely so they don’t burn.
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Photography, Rustic White for Waiting on Martha | This post is in collaboration with Shipt, a brand we love and adore.  All opinions are 100% our own. 

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Boozy Strawberry Basil Lemonade

An Elevated Take on a Classic Southern Staple Sip for Summer
May 17, 2017
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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Boozy Strawberry Basil Lemonade | Waiting on Martha Boozy Strawberry Basil Lemonade recipe | Waiting on Martha Strawberry Basil Lemonade recipe on Waiting on Martha

I don’t know there was ever a better flavor pairing than strawberry and basil.  And when they’re combined in a fresh homemade lemonade recipe, the result is out of this world… the result is refreshing, punchy and the perfect balance of flavors.  Now make the thing boozy, and you’ve got yourself a dangerously easy-to-drink batch cocktail on a hot summer’s day.  Enter my Boozy Strawberry Basil Lemonade.  

Today’s recipe was actually inspired by the strawberry shortcake my mother recently made for me on my birthday.  I used the extra strawberry puree from the shortcake recipe, grabbed the rest of the ingredients I had on hand, and started messing around.  

I started by pouring regular vodka in the cocktail shaker since I didn’t have basil vodka at home.  I did, however, pull fresh basil from the garden and muddled it in the bottom of the glasses, saving some for garnish at the end.  Basil, like rosemary, goes a long way in cocktails so you really don’t need that much per each drink.  

Next, I added equal parts lemonade and club soda to the shaker.  If you like your lemonade on the sweeter side, go a little heavier on the lemonade.  I used our John Daly recipe for the lemonade here—though you can of course use store-bought lemonade if it’s easier for your occasion—because I knew I would use the sugar cane sticks when garnishing to serve.  These are the sugar sticks typically used in Mojitos, and they can be a bit difficult to find sometimes.  But when I find them, I stock up, because I love how they add a little sweetness to your drink as you chew on them.  

Because I don’t mind having actual fruit puree in my drink, I simply poured the strawberry puree in the drinks.  But if you’re a no-pulp kind of person, consider straining the puree into the glasses when serving for a less chunky effect.  I share my simple recipe for the puree below; all you’ll need is fresh strawberries, sugar and some time for them to macerate.  

All in all, this recipe is your ultimate batch drink.  It’s easy, refreshing, and a true crowd-pleaser this time of year.  When serving, I love using my pink footed goblets by Juliska atop this beautiful wood and marble board from Waiting on Martha Home.   And think how pretty it would be with all of the ingredients set up in a DIY serve-yourself bar at a bridal luncheon, baby shower or barbecue!  Truly, MKR

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Boozy Strawberry Basil Lemonade

Ingredients

  • 2 oz. basil vodka (regular vodka can be substituted)
  • equal parts lemonade* and club soda, more lemonade if you prefer it sweeter
  • 1 fresh basil leaf to muddle
  • strawberry puree**
  • plus basil leaf and strawberry to garnish
  • *Homemade lemonade recipe linked in post, store-bought can also be used
  • **For Strawberry Puree
  • fresh strawberries, sliced
  • 1 tablespoon sugar
  • if you're fine with the chunks, mash lightly and let it sit there. Otherwise you can use a strainer to get rid of chunks

Instructions

  1. For strawberry puree:
  2. Mash strawberries and sugar together, let sit to macerate.
  3. If you're fine with chunks of strawberry, pour entire mixture into cocktail below.
  4. Otherwise, use a strainer to omit the large pieces of fruit.
  5. For cocktail:
  6. Muddle basil leaf at bottom of glass.
  7. Pour vodka in cocktail shaker.
  8. Add half lemonade, half club soda to cocktail shaker.
  9. Shake, shake, shake.
  10. Pour into glass with muddle basil.
  11. Add strawberry puree into glass.
  12. Garnish with basil leaf and strawberry, and serve.
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