Shrimp with Rosemary Roasted Shallots and Turnips

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings


  • 2 cloves garlic minced
  • 2 cups halved turnips
  • 1/2 cup sliced shallots
  • 1 tablespoon coconut oil
  • sea salt and freshly ground black pepper to taste
  • 1 pound shrimp shelled and deveined
  • 2 tablespoons lemon juice
  • 1/4 cup chopped rosemary


  • Preheat oven to 450 degrees.
  • In a large bowl, add all the ingredients (garlic through rosemary). Mix well and pour into a baking dish.
  • Bake for 15 minutes, until vegetables are brown on the edges and tender and the shrimp is pink. Serve warm.


SERVING SUGGESTION: A tossed green salad (lettuce -not iceberg-, salad veggies and salad dressing).
GLUTEN FREE: No changes necessary.
NUTRITION: 188 Calories; 5g Fat; 24g Protein; 10g Carbohydrate; 1g Dietary Fiber; 173mg Cholesterol; 215mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat.
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