Sheet-Pan Roasted Shrimp & Veggies
Sheet-Pan roasted shrimp and assorted veggies makes for a healthy and delicious post workout weeknight meal.
Ingredients
- 1 lb. raw shrimp 21 count, deveined
- 1 large zucchini diced
- 4 c. broccoli florets
- 1 small sweet onion large chunks
- 1 red bell pepper large chunks
- 1 yellow bell pepper large chunks
- 1 carrot sliced thin
- 1/2 lb. small red potatoes diced
- 2 T. olive oil divided
- 2 T. white wine vinegar divided
- 1 lemon sliced thin
- 1 tsp. kosher salt
- 1 T. cumin
- 1 T. sweet paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. black pepper
Instructions
- Preheat oven to 425. Line a large sheet pan with parchment paper or foil.
- Combine salt, cumin, paprika, garlic powder and pepper in a small bowl.
- In a large bowl, mix all veggies together; adding 1 T. olive oil, 1 T. white wine vinegar and half of the seasoning mixture. Toss well.
- In a small bowl, combine shrimp with remaining olive oil, white wine vinegar and seasoning mixture. Set aside.
- Turn veggies out onto the sheet pan and top with lemon. Roast for 25 minutes or until tender.
- Add shrimp and cook for about 5 minutes more or until pink. Say Grace and enjoy!!
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