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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.
Welcome by Waiting on Martha https://waitingonmartha.com/

  

Photography, Rustic White for Waiting on Martha

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Raspberry Coconut Crumble Bars

December 17, 2013
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Raspberry Coconut Crumble Bars, Waiting On MarthaBerry Crumble BarsBerry Crumble Bars with Raspberries & Fresh Coconut, Waiting On Martha

A few weeks ago I was thrilled to find an email from one of my favorite brands, Cascadian Farm Organics.  They were putting together a little virtual Holiday cookie exchange and well, you had me at cookie…or rather crumble.  As in Raspberry Coconut Crumble Bars.  

I had been wanting to make some sort of granola bar mixed with an apple crisp feel plus coconut (I’ll add coconut to anything), and after a little while in the kitchen I came up with this.  And wow.  The combination of Cascadian Farm Ancient Grains Granola, their Raspberry Fruit Spread, coconut, and pistachios…well just wow.  I promise you the recipe is extremely easy, and you will thank me later.  Oh and if you’re feeling dangerous add a scoop of fresh vanilla ice cream to a square when it’s warm.  Living on the edge my Loves, living on the edge.  truly, MKR

P.S. Make sure to check out the other Lovelies taking part in our virtual cookie exchange…Clara Persis, Peanut Butter Runner, Perpetually Chic, Young Married Chic, House of Earnest, and Freutcake 

Funfetti Cake with Butter Cream Frosting
Yields 10
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Ingredients
  1. ...For the Cake
  2. 1 cup milk
  3. 1 1/2 teaspoons vanilla extract
  4. 1 cup butter, room temperature
  5. 2 cups sugar
  6. 3 cups cake flour
  7. 1 tablespoon baking powder
  8. 5 egg whites
  9. Rainbow Jimmies (ie. sprinkles)
  10. Chocolate sauce (optional)
  11. ...For the Frosting
  12. 1 cup butter, softened
  13. 1/4 teaspoon salt
  14. 1 (32-oz.) package powdered sugar
  15. 7 Tbsp. milk
  16. 1 tablespoon vanilla extract
  17. Rainbow Jimmies (ie. sprinkles)
Instructions
  1. ...For the cake
  2. Preheat oven to 350°. Liberally grease 3 (8-inch) round cake pans.
  3. In a small mixing bowl stir together milk and vanilla.
  4. In a large electric mixing bowl beat room temperature butter at medium speed until creamy; gradually add sugar, beating until light and fluffy.
  5. In a separate mixing bowl sift together flour and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
  6. At a low speed slowly add in desired amount of jimmies and mix just until blended.
  7. just until blended.
  8. Beat or whisk egg whites until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
  9. Bake at 350° for 20 to 23 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks and let rest until completely cool.
  10. ...For the frosting
  11. Beat butter and salt at medium speed with an electric mixer until creamy.
  12. Gradually add powdered sugar alternately with 7 Tbsp. milk, beating at low speed until blended and smooth after each addition.
  13. Stir in vanilla and desired amount of Jimmies, beat until frosting reaches preferred consistency. *When frosting layered, tall, cakes I prefer my frosting on the lighter side to not weigh down the cake.
  14. When completely cooled cut off tops of cakes to create a completely even, flat surface. Spread Vanilla Buttercream Frosting between layers (about 3/4 cup per layer) and on top and sides of cake.
  15. Top with chocolate sauce (optional).
Notes
  1. To achieve a messy frosting look take a small spatula or butter knife and gently press down circling the entire cake creating "rings."
Adapted from Ms. Billetts White Cake
Adapted from Ms. Billetts White Cake
Welcome by Waiting on Martha https://waitingonmartha.com/

All photography original to Waiting On Martha

This post was sponsored by Cascadian Farm Organics, but the recipe and opinions are 100% my own.

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Homemade Pumpkin Pie

November 26, 2013
Story By: Mandy Kellogg Rye
Filed Under > Food

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Thanksgiving isn’t Thanksgiving without the star dessert, pumpkin pie.  And the truly beautiful thing about pumpkin pie is it really is one of the easier pies to make plus you can make it the day before which means one less thing for you to stress about day of.  Below is my recipe, including my festive pie crust leaf cut outs to add a little extra flare to the day and make sure you check out all of my other Turkey day recipes plus my tablescape here.  Gobble, gobble.  truly, MKR

*Photography, Rustic White

Homemade Pumpkin Pie
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Ingredients
  1. ...For the filling
  2. 3/4 cup granulated sugar
  3. 1 teaspoon ground cinnamon
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon ground ginger
  6. 1/4 teaspoon ground cloves
  7. 1/4 teaspoon ground nutmeg
  8. 1/2 teaspoon pumpkin pie spice
  9. 2 large eggs
  10. 1 can (15 ounces) Libby’s 100 percent pure pumpkin
  11. 1 can (12 ounces) evaporated milk
  12. Whipped cream, for serving (optional)
  13. ...For the crust
  14. 2 1/2 cups all-purpose flour
  15. 1 teaspoon salt
  16. 1 teaspoon sugar
  17. 2 sticks chilled unsalted butter, cut into pieces
  18. **If you’re going to make cut outs double this recipe to create two crusts
Instructions
  1. Mix 2 1/2 cups all-purpose flour and 1 teaspoon of salt and 1 teaspoon of sugar in a medium-size bowl.
  2. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
  3. Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
  4. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
  5. Preheat oven to 425 degrees.
  6. To form the pie shell, roll the dough on a floured surface into a 14-inch round. Carefully place unroll over a 9-inch pie plate and fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim. Prick the bottom of dough with a fork and set aside.
  7. In a small bowl, mix together, sugar,cinnamon, nutmeg, pumpkin pie spice, salt, ginger, and cloves.
  8. In a separate large bowl beat together eggs together, add sugar mixture and pumpkin; mix to combine. Stir in evaporated milk until well combined.
  9. Pour mixture into pie shell and bake for 20 minutes at 425. Reduce temperature to 350 degrees; bake until filling is set, 30 to 40 minutes. To tell the filling is set it will not jiggle at all in the middle and will likely begin to crack just a tad around the edges. **If at any point your pie crust begins to get too brown, which is very possible, cover with tin foil or pie shields and continue to bake**
  10. Transfer to a wire rack and let cool 2 hours.
  11. Serve with whipped cream, if desired, or transfer to a refrigerator until ready to serve.
  12. ...For the Crust Cut Outs
  13. Roll out additional crust and use cookie cutters to create shapes. I got my fall cookie cutters at Williams and Sonoma.
  14. Lay cut outs on a cookie sheet and bake at 400 degrees for 5-10 minutes. Watch them as they will burn fast.
  15. Remove from the oven and add to completed pie for a festive look!
Adapted from Libby's
Adapted from Libby's
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