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Sheet Pan Shrimp with Beets & Toasted Sunflower Seeds

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Servings: 4
  • Course: Main Dish

For this easy sheet pan dinner, beets get a head start in the oven while you prep the shrimp and kale. For a prettier presentation, leave the shrimp tails intact. Even faster: cook the beets ahead of time and refrigerate (or use precooked beets from the produce section). Then just toss everything onto the sheet pan for a healthy meal in about 15 minutes!

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Lining your pan with Reynolds Wrap® Aluminum Foil is a great way to get dinner on the table quick with minimal clean up!


  • 1 pound small beets, peeled and cut into 1/2-inch pieces
  • 2 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • ¾ teaspoon ground pepper, divided
  • 6 cups chopped kale
  • 1¼ pounds jumbo raw shrimp (16-20 count), peeled and deveined
  • ½ teaspoon dry mustard
  • ½ teaspoon dried tarragon
  • 3 tablespoons unsalted sunflower seeds, toasted
  • Reynolds Wrap® Aluminum Foil


Step 1

Preheat oven to 425°F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil.

Step 2

Toss beets with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on the prepared baking sheet. Roast for 15 minutes.

Step 3

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.

Step 4

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.

Step 5

Transfer the shrimp to a serving platter. Stir sunflower seeds into the vegetables and serve with the shrimp.

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