Easy Sheet Pan Shrimp and Veggies
This sheet pan dinner of shrimp, broccoli, zucchini, and bell pepper is ready in just 25 minutes. It's a deliciously healthy meal that can be enjoyed as is or served with rice.
Servings: 4 servings
Ingredients
Vegetables
- 16 ounces fresh broccoli florets
- 2 medium zucchini cut into half circles
- 1 red bell pepper cut into 1-inch pieces, close to the same size as the zucchini
- 2 tablespoons olive oil extra virgin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt
Shrimp
- 1 tablespoon olive oil extra virgin
- 1 pound raw jumbo or large shrimp peeled, deveined
- 2 teaspoons Italian seasoning can also use a mix of dried herbs like basil, parsley, oregano, rosemary, and/or thyme
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 425 degrees.
- Spread broccoli florets, zucchini, and bell pepper in a single layer on a 12 x 17 (or larger) baking sheet. Drizzle with olive oil, garlic powder, onion powder, and salt. Bake for 15 to 20 minutes. You want them to be close to tender before we add the shrimp.
- Meanwhile, toss shrimp in a large bowl with olive oil, Italian seasoning, garlic powder, and salt.
- When vegetables are close to tender, remove from oven and spread shrimp in an even layer on pan with the veggies. Bake for 5 to 7 minutes.
- Remove from the oven. Taste and add more salt or dried herbs if desired.
Nutrition
Calories: 242kcal | Carbohydrates: 15g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1271mg | Potassium: 829mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2055IU | Vitamin C: 157mg | Calcium: 150mg | Iron: 2mg