Shrimp and Vegetables with Honey Dill Dressing
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
  • 1 bag of pre-cut broccoli
  • 1 bag of carrots
  • About 24 uncooked shrimp, frozen or fresh
  • 4 teaspoons olive oil
  • 1 bunch of dill, chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ lemon, juiced
  • ¼ cup Greek yogurt
  • 2 teaspoons honey
  • 2 tablespoons toasted pine nuts
  1. Preheat the oven to 425 degrees.
  2. Prep the carrots by peeling the skin and cutting off the top and bottom. Slice in half if the carrots are large. Remove the stems of the broccoli if they need trimming and cut into smaller pieces so they are mostly even sized.
  3. Place on carrots and broccoli each on a baking sheets and drizzle with about 1 teaspoon of olive oil. Season with about ¼ teaspoon salt for both broccoli and carrots, and a sprinkle of black pepper. Toss the olive oil and seasonings.
  4. Roast for 8 minutes.
  5. While veggies are roasting, run frozen shrimp under cool water to defrost and remove tails. Pat dry.
  6. In a blender combine Greek yogurt, lemon juice, dill, 2 teaspoons olive oil, ¼ teaspoon salt, ⅛ teaspoon pepper and honey. Blend until smooth.
  7. Once timer is up for vegetables, toss around and add shrimp to the baking sheets where there is room. Season with a little salt and pepper.
  8. Bake for 6 more minutes.
  9. Shrimp should be light pink and firm to the touch, broccoli florets crispy and light golden brown, and carrots will be soft. Plate and drizzle with honey dill dressing and top with a few pinenuts.
Recipe by Gourmet Gab at