Sheet Pan Vegetables and Shrimp
A quick and flavorful sheet pan dinner featuring tender shrimp and a medley of roasted vegetables, seasoned with garlic and herbs for a healthy and delicious meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 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 rounds
1 medium red onion, cut into 1-inch pieces
1 cup cherry tomatoes
3 tablespoons olive oil, divided
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).
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 a large sheet pan.
Roast the vegetables in the preheated oven for 12 minutes.
Meanwhile, in the same large bowl, toss the shrimp with the remaining 1 tablespoon olive oil and 2 cloves minced garlic.
After the vegetables have roasted for 12 minutes, remove the sheet pan from the oven and add the shrimp evenly over the vegetables.
Return the sheet pan to the oven and roast for an additional 8 minutes, or until the shrimp are pink and cooked through 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 over the top and gently toss everything together on the pan.
Serve immediately.