Maple Dijon Shrimp with Roasted Potatoes and Carrots

Tender white shrimp glazed in a lightly sweet maple-Dijon sauce, paired with roasted potatoes, carrots, and peas for a familiar, comforting meal-prep plate.

Maple Dijon Shrimp with Roasted Potatoes and Carrots
Prep time
10 min
Cook time
30 min
Yield
1 serving

Ingredients

  • 220 g Baby potatoes
  • 1 g Black Pepper
  • 120 g Carrot
  • 12 g Dijon mustard
  • 1 g Dried Thyme
  • 80 g frozen peas
  • 5 g Garlic
  • 10 g Lemon juice
  • 15 g Maple Syrup
  • 10 g Olive oil
  • 2 g Salt
  • 150 g White Shrimp

Instructions

  1. Preheat the oven to 220°C. Halve the baby potatoes and cut the carrots into bite-size pieces.
  2. Toss the potatoes and carrots with 6 g olive oil, thyme, salt, and pepper. Spread on a baking sheet and roast for 25 minutes.
  3. Meanwhile, combine the maple syrup, Dijon mustard, lemon juice, and minced garlic in a small bowl.
  4. Pat the shrimp dry and toss with the remaining olive oil.
  5. After the vegetables have roasted for 25 minutes, add the shrimp and peas to the baking sheet. Drizzle the maple-Dijon sauce over the shrimp.
  6. Return the baking sheet to the oven and cook for 6 to 8 minutes, until the shrimp are pink and opaque.
  7. Cool slightly, then portion the shrimp, roasted vegetables, and peas into a meal-prep container.