For a prettier presentation, leave the shrimp tails intact.
Serve this one-pan recipe with a cool glass of rose.
Spread evenly on a rimmed baking sheet.
Roast for 15 minutes.
Toss kale with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl.
Stir into the beets on the baking sheet.
Sprinkle shrimp with mustard, tarragon and the remaining 1/4 teaspoon each salt and pepper.
Place on top of the vegetables.
Roast until the shrimp are cooked and the vegetables are tender, 10 to 15 minutes more.
Transfer the shrimp to a serving platter.
Stir sunflower seeds into the vegetables and serve with the shrimp.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
