Description
A quick and healthy sheet pan recipe featuring perfectly roasted shrimp and a medley of vibrant vegetables. This easy one-pan meal delivers tender shrimp and flavorful, roasted broccoli, bell pepper, zucchini, and red onion, all seasoned with garlic, lemon, and olive oil for a simple yet delicious dinner.
Ingredients
Scale
Seafood
- 1 pound medium shrimp, peeled
Vegetables
- 1 small head broccoli, cut into florets
- 1 red bell pepper, sliced into strips
- 1 small zucchini, sliced into half circles
- 1 medium red onion, sliced
- 1 lemon, sliced
Others
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- Pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400º F to ensure it reaches the ideal temperature for roasting the shrimp and vegetables evenly.
- Prep Vegetables: Chop all the vegetables: cut the broccoli into florets, slice the red bell pepper into strips, the zucchini into half circles, and slice the red onion and lemon thinly to prepare for roasting.
- Toss Veggies with Seasoning: In a large bowl, combine the chopped vegetables with kosher salt, minced garlic, and olive oil. Toss everything together thoroughly to ensure the veggies are evenly coated with seasoning and oil.
- Roast Vegetables: Spread the coated vegetables out in a single layer on a sheet pan. Place in the oven and roast for 20 minutes to begin softening and caramelizing the vegetables.
- Add Shrimp: Remove the sheet pan from the oven and gently toss the vegetables to redistribute them. Arrange the peeled shrimp over the top of the vegetables, spreading them evenly.
- Roast Shrimp and Veggies: Return the sheet pan to the oven and roast for an additional 10 minutes. The shrimp are done when they turn solid white with pink accents, indicating they are perfectly cooked.
- Serve: Remove the sheet pan from the oven and serve the shrimp and roasted vegetables hot, garnished with the lemon slices for added brightness and flavor.
Notes
- Make sure not to overcrowd the sheet pan to ensure even roasting and browning.
- If preferred, you can substitute any vegetables with your favorites, such as cherry tomatoes or asparagus.
- For an extra kick, add red pepper flakes or your preferred herbs like thyme or oregano to the seasoning mix.
- Leftovers can be refrigerated for up to 2 days and reheated gently in the oven or stovetop pan.
