Sheet Pan Vegetables and Shrimp
A quick and easy sheet pan dinner featuring succulent shrimp roasted alongside colorful vegetables, seasoned with garlic and herbs for a flavorful, healthy meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
1 pound large shrimp, peeled and deveined
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch thick rounds
1 medium red onion, cut into wedges
8 ounces cherry tomatoes
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Instructions
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, and cherry tomatoes.
Add 2 tablespoons of olive oil, 2 cloves of minced garlic, dried oregano, dried thyme, smoked paprika, salt, and black pepper to the vegetables. Toss well to coat evenly.
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 10 minutes.
While the vegetables roast, in the same large bowl, combine the shrimp with the remaining 1 tablespoon olive oil, 2 cloves minced garlic, and a pinch of salt and pepper. Toss to coat.
After the vegetables have roasted for 10 minutes, remove the baking sheet from the oven and add the shrimp evenly over the vegetables.
Return the baking sheet to the oven and roast for an additional 5 minutes, or until the shrimp are pink and opaque and the vegetables are tender.
Remove the sheet pan from the oven and drizzle the lemon juice over the shrimp and vegetables.
Sprinkle the chopped fresh parsley on top before serving.