Sheet Pan Shrimp and Veggies

• portionen: 4 servings
• aktive zeit: 10 minutes
• gesamtzeit: 30 minutes

Zutaten

2 cups broccoli florets (chopped into bite-sized pieces)

1 small zucchini (chopped)

1/2 red onion (cut into chunks)

1 bell pepper (any color, cut into chunks)

2 Tablespoons olive oil (divided)

2 teaspoons Italian seasoning (divided)

kosher salt and black pepper

1 pound raw medium shrimp

1-2 cups cherry or grape tomatoes

2 cloves garlic (minced)

lemon wedges and fresh herbs (optional for serving)

Anweisungen

Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.

Combine the chopped broccoli, zucchini, onion, and pepper in a large bowl. Add 1 Tablespoon olive oil, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and a few cracks of pepper. Toss to coat, then spread veggies in a single layer on the baking sheet. Roast for 12-15 minutes.

While the veggies start roasting, add shrimp and tomatoes to the same bowl you used for the veggies. Add the remaining 1 Tablespoon olive oil, 2 cloves minced garlic, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and a few more cracks of black pepper. Toss well.

After the veggies have been in for at least 12 minutes, take out the pan and add the shrimp and tomatoes. Use a spatula to mix everything and return it to one even layer as best you can. Return to the oven and roast for another 5-7 minutes, until the shrimp are cooked through and the veggies are tender.

Sprinkle with lemon juice and chopped parsley, rosemary, or other herbs as desired. Serve and enjoy!

Nährwertangaben

• Kalorien: 191 kcal
• Gesamtfett: 9 g
• Gesättigtes Fett: 1 g
• Ungesättigtes Fett: 6 g
• Transfett: 0.01 g
• Cholesterin: 143 mg
• Natrium: 667 mg
• Gesamtkohlenhydrate: 11 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 5 g
• Eiweiß: 18 g