A simple and delicious sheet pan dinner with shrimp and vegetables – you can use any combination of vegetables you like, but try to cut them all in even pieces.
- 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
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.
Prep time: 15 mins / Cooking time: 20 mins / Total time: 35 mins
Serving: 4 / Yield: 4 servings