Description
A quick and easy sheet pan meal featuring succulent garlic shrimp roasted alongside colorful vegetables for a healthy and flavorful dinner.
Ingredients
1 pound large shrimp, peeled and deveined
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 medium zucchini, sliced into half-moons
1 cup cherry tomatoes
4 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh parsley, chopped
1 lemon, cut into wedges
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, combine the shrimp, red bell pepper, yellow bell pepper, zucchini, and cherry tomatoes.
Add the minced garlic, olive oil, smoked paprika, salt, black pepper, and crushed red pepper flakes to the bowl. Toss everything together until the shrimp and vegetables are evenly coated.
Spread the shrimp and vegetable mixture evenly on a large rimmed baking sheet in a single layer.
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 sprinkle the chopped fresh parsley over the top.
Serve immediately with lemon wedges on the side for squeezing over the shrimp and veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes