Broiled Shrimp And Vegetables Recipes

SWEET AND SPICY BROILED SHRIMP (SHEET PAN MEAL)

Steps:

• In a small bowl, whisk together the marinade ingredients. Set aside.
• Clean shrimp, devein, and peel, leaving tails on. Place shrimp in a glass pan or ziplock bag. Pour marinade over shrimp and place in fridge to marinate for 15 to 20 minutes.
• Set oven to broiler. While broiler is heating, prep any additional veggies you want to add to the pan. Note that veggies with less starch/skin (peas, green beans, tomato, etc.) work best to cook evenly with shrimp!
• After shrimp has marinated, place shrimp on large sheet pan. Brush additional marinade on top. Place green beans or snap peas and cherry tomatoes around the shrimp. Broil for 5-7 minutes (total). Half way through cooking time, turn shrimp over. Flesh will be opaque with whitish color when fully cooked. Shrimp will continue to cook once you remove it from oven.
• Remove from oven and garnish with fresh herbs and lemon.

EASY ONE PAN ROASTED SHRIMP AND VEGGIES

Steps:

• Pre-heat oven to 425F for at least 10 minutes. Line a large sheet pan with foil and set aside.
• Place veggies in a large bowl and sprinkle with half the seasoning mix and 1 tablespoon oil. In another bowl combine the shrimp, the remaining seasoning mix (half) and 1 tablespoon oil; set shrimp aside.
• Pour the veggies into the sheet pan and bake for 12-15 minutes or until lightly charred. Add the shrimp and bake for 5 minutes or until pink and tender. Remove from oven and enjoy hot with rice, pasta, or salad!

BROILED SHRIMP AND VEGETABLES

Steps:

• Position rack about 6 inches from broiler element and preheat broiler on high. Line a large, rimmed baking sheet with foil and lightly spray the foil.

ROASTED SHRIMP & VEGGIE SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Add cut vegetables to a baking sheet lined with parchment paper.
• Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
• Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
• Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
• Mix dressing ingredients together in a small bowl.
• In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
• Enjoy!

SKEWERED SHRIMP & VEGETABLES

Steps:

• In a large bowl, combine the first eight ingredients. Pour 2/3 cup into a large resealable plastic bag; add shrimp. Seal the bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread shrimp and vegetables. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink, turning once and basting frequently with reserved marinade. If desired, serve with rice; sprinkle with cheese.

SHRIMP AND VEGETABLE SHEET PAN DINNER

Steps:

• 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.