Shrimp and Vegetable Sheet Pan Dinner recipe
All Recipes Seafood Shellfish Shrimp
Ingredients
- 1 red onion, coarsely chopped 1 red bell pepper, chopped 1 cup sliced fresh mushrooms 1 zucchini, chopped 3 tablespoons olive oil, divided salt and freshly ground black pepper to taste ¼ teaspoon paprika 1 pound fresh shrimp, peeled and deveined 1 teaspoon lemon zest ½ teaspoon garlic powder
Nutrition Info
- 207.7 caloriescarbohydrate: 6.3 gcholesterol: 172.6 mgfat: 11.3 gfiber: 1.7 gprotein: 20.1 gsaturatedFat: 1.7 gservingSize: -sodium: 243.5 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Shrimp and Vegetable Sheet Pan Dinner
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil, salt, pepper, and paprika on a sheet pan and toss well to combine.
Roast in the preheated oven until vegetables are softened, about 15 minutes.
While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine.
Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.