Sheet Pan Shrimp & Vegetables

By Rachel Cooks

Ingredients

1 red bell pepper, cut into 1-inch chunks
1 yellow bell pepper, cut into 1-inch chunks
1 medium zucchini, sliced ((about 12 oz.))
½ red onion, cut into 1-inch chunks
1 cup cherry tomatoes
2 tablespoons olive oil
2 cloves garlic, minced or pressed
1 teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
1 pound large shrimp, peeled and deveined, thawed if frozen ((see note))
1 tablespoon olive oil
1 tablespoon freshly squeezed lemon juice
2 cloves garlic, minced or pressed
½ teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
fresh parsley, chopped ((for garnish))
lemon wedges

Prep Time15mins
Cook Time25mins
Servings4

Instructions

Preheat oven to 425°F.

In a large bowl, toss the bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, garlic, oregano, salt, and pepper.

Spread the seasoned vegetables evenly on a large rimmed sheet pan. Place the sheet pan in the preheated oven and roast the vegetables for 15 minutes or until they start to soften.

While the vegetables are roasting, toss the shrimp with olive oil, lemon juice, garlic, paprika, salt, and pepper.

After the vegetables have roasted for 15 minutes, remove the sheet pan from the oven. Add shrimp to the sheet pan.

Return the sheet pan to the oven and roast for another 10 minutes, or until the shrimp are pink, opaque, and curled in a C-shape, and the vegetables are tender.

Remove the sheet pan from the oven. Divide among serving plates or shallow bowls. Serve immediately, garnished with parsley. Serve with lemon wedges if desired.