Sheet Pan Shrimp Veggies (Printable Recipe)
Juicy shrimp and roasted veggies come together in this simple, vibrant weeknight meal.
# Ingredients You'll Need:
→ Main Ingredients
01 -
1.5 pounds raw jumbo shrimp, peeled and deveined
02 -
8 ounces asparagus, cut into small pieces
03 -
1 small zucchini, sliced into half moons
04 -
1 red bell pepper, chopped
05 -
1 yellow bell pepper, chopped
06 -
0.5 red onion, diced
07 -
3 cloves garlic, minced
→ Seasoning and Oils
08 -
2 tablespoons butter, melted
09 -
2 tablespoons olive oil
10 -
1 teaspoon dried thyme
11 -
0.5 teaspoon salt
12 -
0.25 teaspoon ground black pepper
# Steps to Follow:
01 -
Preheat the oven to 425°F.
02 -
Place shrimp, asparagus, zucchini, red onion, red and yellow bell peppers on a baking sheet brushed with olive oil.
03 -
Drizzle olive oil and melted butter over the top. Sprinkle with garlic, thyme, salt, and black pepper.
04 -
Toss all ingredients together until evenly coated.
05 -
Bake for 13 to 15 minutes, or until shrimp are opaque and vegetables are tender.
# Extra Tips:
01 -
Shrimp are done when opaque and pink; avoid overcooking to prevent a rubbery texture.
02 -
For added flavor, finish with a squeeze of fresh lemon or lime juice before serving.