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Sheet-Pan Garlicky Shrimp and Veggies

4.9(8)

This sheet-pan recipe might be the easiest way to serve shrimp. With veggies and well-seasoned shrimp, this 30-minute dinner was made for busy weeknights.

by Judy Kim·published 2017-02-01

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African CuisineAmerican CuisineAsian CuisineCajun CuisineCambodian CuisineCaribbean CuisineChinese CuisineFilipino CuisineSpanish CuisineDinnerLow-CostMain DishWeeknight Meals

Servings

4 serving(s)

Total time

35 min

prep 10 min

Calories / serving

316 kcal

Ingredients (10)

serves

1/4 c. extra-virgin olive oil, plus more for drizzlingolive-oil
3 cloves garlic, gratedgarlic
1 tsp. crushed red pepper flakesred-pepper-flakes
1/4 c. chopped fresh parsley, plus more for garnishparsley
Kosher saltsalt
Freshly ground black pepperpepper
1 lb. shrimp, peeled and deveinedshrimp
2 yellow onions, peeled and cut into wedgesonion
1 head broccoli, cut into floretsbroccoli
2 red bell pepper, seeds and ribs removed, thinly slicedbell-pepper

Instructions (3 steps)

01Preheat 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.
02Meanwhile, 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.
03Pour 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, 5 minutes. Serve immediately.

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Rich recipe — supports nutrition-aware planning.