Description
A quick and easy sheet pan meal featuring succulent garlic shrimp roasted alongside colorful vegetables, perfect for a healthy weeknight dinner.
Ingredients
1 pound raw shrimp, peeled and deveined
2 cups broccoli florets
1 cup cherry tomatoes
1 medium red bell pepper, sliced into strips
1 medium zucchini, sliced into half-moons
4 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the broccoli florets, cherry tomatoes, sliced red bell pepper, and sliced zucchini.
Add 2 tablespoons of olive oil, half of the minced garlic, 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 10 minutes.
While the vegetables roast, in the same large bowl, toss the shrimp with the remaining 1 tablespoon olive oil, remaining minced garlic, and lemon juice.
After the vegetables have roasted for 10 minutes, remove the sheet pan from the oven and add the shrimp in a single layer over the vegetables.
Return the sheet pan to the oven and roast for an additional 5 minutes, or until the shrimp are pink and opaque and the vegetables are tender.
Remove from the oven and sprinkle chopped fresh parsley over the shrimp and veggies before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes