Description
A quick and easy sheet pan dinner featuring succulent shrimp roasted with a colorful medley of vegetables, seasoned with garlic and herbs for a flavorful, healthy meal.
Ingredients
1 pound large shrimp, peeled and deveined
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch thick rounds
1 medium red onion, cut into 1-inch wedges
1 cup cherry tomatoes
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon 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 shrimp, red bell pepper, yellow bell pepper, zucchini, red onion, and cherry tomatoes.
In a small bowl, whisk together the olive oil, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper.
Pour the olive oil mixture over the shrimp and vegetables. Toss well to coat everything evenly.
Spread the shrimp and vegetable mixture in a single layer on a large rimmed baking sheet.
Roast in the preheated oven for 12 to 15 minutes, or until the shrimp are pink and opaque and the vegetables are tender.
Remove the sheet pan from the oven and drizzle the fresh lemon juice over the shrimp and vegetables.
Sprinkle the chopped fresh parsley on top and gently toss to combine.
Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes