Description
This Roasted Shrimp Sheet Pan Meal combines succulent shrimp with vibrant vegetables, making a wholesome and colorful dinner with minimal cleanup.
Ingredients
Scale
1.5 lbs Large Shrimp, peeled and deveined
3 medium Bell Peppers, mixed colors
2 medium Zucchini, sliced into half-moons
1 small Red Onion, cut into thick wedges
3 tablespoons Olive Oil or Avocado Oil
4 cloves Garlic, minced
1 large Lemon, juiced and zested
1 teaspoon Dried Oregano
1/2 teaspoon Smoked Paprika
To taste Sea Salt & Black Pepper
2 tablespoons Fresh Parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper
- Place the sliced bell peppers, zucchini, and red onion wedges on the sheet pan. Drizzle with 2 tablespoons of oil and season with half of the salt, pepper, and garlic. Toss to coat
- Spread vegetables in a single layer and roast for 10 to 12 minutes
- In a bowl, combine shrimp with the remaining oil, lemon zest, lemon juice, minced garlic, oregano, smoked paprika, and a pinch of salt. Toss gently
- Remove the sheet pan from the oven, push the vegetables to the sides, and add the shrimp on top. Roast for an additional 6 to 8 minutes until shrimp are pink and opaque
- Sprinkle fresh parsley over everything and serve with extra lemon wedges
Notes
Use high-quality, fresh ingredients for the best flavor.
Pat shrimp dry before seasoning to avoid steaming.
Do not overcrowd the pan to ensure roasting rather than steaming.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 4g
- Sodium: To taste
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 150mg