Sheet Pan Shrimp and Veggies
A quick and healthy meal with shrimp and mixed vegetables, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, broccoli)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C) to get it nice and hot.
- Combine the shrimp, mixed vegetables, olive oil, minced garlic, paprika, salt, and pepper in a large bowl.
- Spread the mixture evenly on a sheet pan, making sure they aren’t overcrowded.
- Bake in the preheated oven for 15-20 minutes, or until the shrimp are pink and the vegetables are tender.
- Serve the dish hot with generous wedges of lemon on the side.
Notes
Customize the vegetables and protein according to your preference. Leftovers can be stored for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 150mg
Find it online: https://www.pennykitchenz.com/sheet-pan-shrimp-and-veggies/