Description
A quick and delicious weeknight dinner featuring shrimp and colorful vegetables, all roasted together on a single sheet pan.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 cup bell peppers, sliced (any color)
- 1 cup cherry tomatoes, halved
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 lemon, sliced
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the shrimp, broccoli, bell peppers, and cherry tomatoes.
- In a small bowl, whisk together the olive oil, minced garlic, paprika, oregano, salt, and pepper. Pour this mixture over the shrimp and veggies, tossing to coat everything evenly.
- Spread the shrimp and vegetable mixture in a single layer on a large baking sheet. Arrange lemon slices on top.
- Bake in the preheated oven for 15-20 minutes, or until the shrimp are pink and cooked through, and the vegetables are tender.
- Remove from the oven and garnish with chopped parsley before serving.
Notes
- For added flavor, try marinating the shrimp in the olive oil mixture for 30 minutes before cooking.
- You can substitute the vegetables with your favorites, like zucchini or asparagus, for a different twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg