Sheet Pan Parmesan Shrimp And Veggies Recipes
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.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 6.3 g, Cholesterol 172.6 mg, Fat 11.3 g, Fiber 1.7 g, Protein 20.1 g, SaturatedFat 1.7 g, Sodium 243.5 mg, Sugar 3.3 g
SHEET PAN PARMESAN SHRIMP AND VEGGIES
Provided by Giada De Laurentiis
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- In a large bowl mix together the broccoli, onion, cauliflower, tomatoes, 3 tablespoons olive oil and 1 teaspoon salt. Spread on a rimmed baking sheet and roast for 15minutes or until cooked through and just beginning to brown.
- Meanwhile, add the shrimp, parmesan, oregano, the remaining tablespoon of oil and 1/2 teaspoon salt to the same bowl that was used for the vegetables. Toss well to coat evenly in the cheese and oregano. Remove the vegetables from the oven and scatter the shrimp on top. Stir gently to combine. Return to the oven for 8 minutes or until the shrimps are pink and cooked through. Grate the lemon zest over the mixture and toss to combine. Serve with lemon wedges for squeezing.
Nutrition Facts : ServingSize 4
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