Shrimp and Vegetable Sheet Pan Dinner

A simple and delicious sheet pan dinner with fresh shrimp and vegetables - you can use any combination of vegetables you like, but try to cut them all in even pieces.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 208 Calories

Ingredients

• 1 teaspoon lemon zest
• salt and freshly ground black pepper to taste
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 cup sliced fresh mushrooms
• 3 tablespoons olive oil, divided
• 1 pound fresh shrimp, peeled and deveined
• 1 red onion, coarsely chopped
• 0.25 teaspoon paprika
• 0.5 teaspoon garlic powder

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil, salt, pepper, and paprika on a sheet pan and toss well to combine.

Step 3

Roast in the preheated oven until vegetables are softened, about 15 minutes.

Step 4

While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine.

Step 5

Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.