Chili Roasted Shrimp

🥘 Ingredients

• cannellini beans (drained and rinsed)
  26.8 oz
• chili powder
  2 tsp
• feta cheese
  4 oz
• grape tomatoes (halved)
  8 oz
• mint (roughly chopped)
  ½ oz
• olive oil
  2 tbsp
• pepper
• red onion (thinly sliced)
  2 unit
• salt
• shrimp
  20 oz
• spinach
  10 oz

🍳 Cookware

• baking sheet
• large pan
• oven

1. 

   1

   Preheat the oven to 400 degrees. Remove shrimp from the refrigerator and bring to room temperature. Halve, peel, and thinly slice red onion . Roughly chop mint . Drain and rinse cannellini beans . Halve grape tomatoes .

   shrimp: 20 oz, red onion: 2 unit (thinly sliced), mint: ½ oz (roughly chopped), cannellini beans: 26.8 oz (drained and rinsed), grape tomatoes: 8 oz (halved)
2. 2

   Toss the shrimp on a baking sheet with a drizzle of olive oil . Season with salt , pepper , and as much chili powder as you like (we used 1/4 teaspoon).

   olive oil: 2 tbsp, salt, pepper, chili powder: 2 tsp
3. 

   3

   Heat a large drizzle of oil in a large pan over medium heat. Add the sliced onion and cook, tossing, for ⏱️ 5 minutes , until softened. Season with salt and pepper. Add spinach to the pan along with a splash of water and toss for ⏱️ 3 minutes , until the spinach has wilted. Season with salt and pepper, to taste.

   spinach: 10 oz
4. 

   4

   Place the shrimp in the oven for ⏱️ 7 minutes until just opaque.
5. 

   5

   While the shrimp cook, add the beans and tomatoes to the pan over medium heat. Toss for ⏱️ 3 minutes until heated through. When the shrimp are ready, add them to the pan along with half the mint.
6. 

   6

   Season to taste with salt, pepper, and chili powder, as desired. Garnish with feta cheese and remaining mint leaves. Enjoy!

   feta cheese: 4 oz