Sheet-Pan Garlicky Shrimp and Veggies
A flavorful and quick Sheet-Pan Garlicky Shrimp and Veggies recipe perfect for weeknight dinners.
Equipment
- rimmed half sheet pan
Ingredients
Marinade
- ¼ cup extra-virgin olive oil plus more for drizzling
- 3 cloves garlic grated
- 1 tsp. crushed red pepper flakes
- ¼ cup chopped fresh parsley plus more for garnish
- Kosher salt
- Freshly ground black pepper
Main Ingredients
- 1 lb. shrimp peeled and deveined
- 2 yellow onions peeled and cut into wedges
- 1 head broccoli cut into florets
- 2 red bell pepper seeds and ribs removed, thinly sliced
Instructions
Cooking Steps
- Preheat oven to 400º. In a small bowl, combine olive oil, garlic, red pepper flakes and parsley and season with salt and pepper. Toss in shrimp and set aside to marinate.
- Meanwhile, on a rimmed half sheet pan, toss onions, broccoli, and red bell pepper with a drizzle of olive oil and season with salt and pepper. Spread out in a single layer and roast for 20 minutes.
- Pour shrimp and marinade over roasted vegetables and toss together. Spread out in a single layer and roast again until shrimp is pink and lightly toasted, about 5 minutes. Serve immediately.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 160mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 70mgCalcium: 70mgIron: 3mg
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