Tried And True
Sheet Pan Shrimp and Veggies
4 servings
porcje10 minutes
czas aktywny30 minutes
całkowity czasSkładniki
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)
Wskazówki
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!
Wartości Odżywcze
Wielkość Porcji
-
Kalorie
191 kcal
Tłuszcz Całkowity
9 g
Tłuszcz Nasycony
1 g
Tłuszcz Nienasycony
6 g
Tłuszcz Trans
0.01 g
Cholesterol
143 mg
Sód
667 mg
Węglowodany Całkowite
11 g
Błonnik Pokarmowy
3 g
Cukry Całkowite
5 g
Białko
18 g
4 servings
porcje10 minutes
czas aktywny30 minutes
całkowity czas