Sheet Pan Shrimp & Vegetables Recipe
This easy and tasty sheet pan shrimp and vegetables recipe uses rainbow veggies and old bay for the perfect healthy meal. My Sheet Pan Shrimp and Veggies has no clean up and tastes amazing!
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 carrot, thinly sliced
- 3 cups small broccoli florets *
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- ½ red onion, chopped
- 1 lemon, sliced
- 1-2 teaspoons old bay **, divided
- 2 teaspoons olive oil, divided
- ½ teaspoons salt, divided
- ½ teaspoon pepper, divided
Instructions
- Preheat the oven to 425 degrees. Line a sheet pan with foil and spray with cooking spray.
- In a bowl toss the carrot, broccoli, bell pepper and onion with half of the olive oil, half of the old bay and half the salt and pepper. Spread the vegetable mixture on your sheet pan and roast for 10 minutes.
- While the vegetables are cooking and In the same bowl toss the shrimp with half of the olive oil, half of the old bay and half the salt and pepper. Squeeze the ends of the lemon in the bowl.
- Pull the vegetables out of the oven and place the lemon slices on the veggies then carefully lay the shrimp on top of the veggies. Put back into the oven for 4-6 minutes or until the shrimp just start to curl and turn pink. Do not overcook... the shrimp will cook fast!
- Serve as shown or over a bed or your favorite grain or pasta.
Notes
Make sure your vegetables are cut smaller, especially the broccoli florets or they will not cook quickly enough.
Old bay can be a bit spicy. 2 teaspoons in the recipe has lots of flavor and a delightful kick. If you like less spicy food just use 1 teaspoon.
Nutrition
Calories: 193kcalCarbohydrates: 14gProtein: 26gFat: 4gSaturated Fat: 1gCholesterol: 286mgSodium: 1208mgPotassium: 538mgFiber: 4gSugar: 4gVitamin A: 3977IUVitamin C: 174mgCalcium: 220mgIron: 4mg
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