Sheet Pan Shrimp and Vegetables
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
418 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Shrimp and Vegetables
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A great way to use up the summer vegetables, this Sheet Pan Shrimp and Vegetables is a perfect summer dinner that is done in a snap with minimal clean up.
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Ingredients
- 2 medium zucchini sliced into 1/2-inch thick half moons
- 1 medium yellow summer squash sliced into 1/2-inch thick half moons
- 1 medium red yellow or orange bell pepper, stem and seeds removed, cut into 1-inch chunks
- 1 cup Cherry or grape tomatoes halved
- 1 medium red onion cut into 1-inch chunks
- kosher salt and black pepper
- 1/4 cup plus 1 tablespoon extra virgin olive oil divided
- 3 tablespoons balsamic vinegar divided
- Juice of 1 lemon
- 1 1/2 lbs Shrimp peeled and deveined (tails left on, if desired)
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup roughly chopped basil leaves
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Instructions
- Place one oven rack in the center of the oven, and the other rack 4 inches from the top heat. Spray a sheet pan with cooking spray. Preheat the oven to 375ºF.
- Combine the zucchini, yellow squash, bell pepper, tomatoes, and onion on the prepared sheet pan and season with 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 cup of the olive oil, 2 tablespoons of the vinegar and the lemon juice. Toss to coat.
- Roast the vegetables on the center rack until they are softened and they are beginning to brown on the edges, about 20-25 minutes. Remove the sheet pan from the oven.
- While the vegetables are cooking, place the shrimp in a large bowl and add 1/4 teaspoon salt, the remaining 1 tablespoon of olive oil, the remaining 1 tablespoon of vinegar, and the Worcestershire sauce. Toss gently. Let the shrimp marinate at room temperature while the vegetables are roasting.
- Once you remove the vegetables from the oven, turn the oven to broil. Scatter the shrimp and the marinade over the vegetables in a single layer. Broil on the upper rack in the oven until the shrimp are cooked through, about 5 minutes. Scatter the basil over the finished dish.
- Serve with bread or a side of couscous.
Notes
- slightly adapted from Sheet Pan Suppers
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition Information
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Serving
1/4 of recipe
Calories
418kcal
(21%)
Carbohydrates
16g
(5%)
Protein
45g
(90%)
Fat
21g
(32%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
15g
Trans Fat
0g
Cholesterol
340mg
(113%)
Sodium
1231mg
(51%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 418kcal | 21% |
| Carbohydrates | 16g | 5% |
| Protein | 45g | 90% |
| Fat | 21g | 32% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 15g | 88% |
| Trans Fat | 0g | 0% |
| Cholesterol | 340mg | 113% |
| Sodium | 1231mg | 51% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
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