Garlic Sheet Pan Shrimp, Beans, and Oyster Mushrooms
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By Kevin Flanagan
Garlic Sheet Pan Shrimp, Beans, and Oyster Mushrooms
3 steps
Prep:10minCook:15min
Updated at: Fri, 16 Aug 2024 21:40:40 GMT
Nutrition balance score
Great
Nutrition per serving
Calories561.9 kcal (28%)
Total Fat26.4 g (38%)
Carbs44.2 g (17%)
Sugars4.9 g (5%)
Protein37.3 g (75%)
Sodium1235 mg (62%)
Fiber9.6 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
5garlic cloves
large
coarse kosher salt
8 ouncescrusty bread
preferably dry or stale, cut into 1- to 1 1/2-inch thick slices, halved if large
1 poundshelled and deveined shrimp
large, tails on or off, fresh or defrosted
4oyster mushrooms
1 x 15 ouncecan cannellini beans
drained
0.5lemon
small, very thinly sliced
1 teaspoonred-pepper flakes
½ teaspoonblack pepper
⅓ cupextra-virgin olive oil
Mushroom marinade
Instructions
Step 1
Prep marinade by whisking together all ingredients. Prep Oyster mushrooms by cutting away any tough substrate and then tearing into strips. Be sure not to leave any stems too thick for the best results. Toss the oyster mushrooms in the marinade.
Step 2
Heat the oven to 450 degrees. Finely chop the garlic, and run the flat of the knife over the garlic bits to smash them. Sprinkle a generous pinch of salt over the garlic and continue to chop and smash, until the garlic is a coarse paste. Spread the paste on one side of each piece of bread, then rub the unseasoned side of the bread over the cutting board to wipe up any remaining garlic. Put the bread into a large mixing bowl.
Step 3
Add the shrimp, mushrooms, beans, lemon, red pepper, black pepper, ½ teaspoon salt and 1/3rd a cup of the marinade to the bowl. Fold to evenly combine. Pour everything onto a parchment-lined sheet pan and spread out evenly. Roast until the shrimp are curled and pink and the bread is golden and toasted around the edges, 14 to 15 minutes. Serve in shallow bowls.
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