Make this easy, one-pan meal in 20 minutes for a healthy holiday dinner that requires minimal cleanup.
Author:purejoyalex
Prep Time:10 min
Cook Time:18 min
Total Time:28 min
Yield:4 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 lb large shrimp, peeled and deveined
1 lb broccoli florets
1 red bell pepper, sliced
1 cup cherry tomatoes
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon, cut into wedges
Instructions
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
In a large bowl, combine the broccoli florets, sliced red bell pepper, and cherry tomatoes.
Add 2 tablespoons of olive oil, half of the minced garlic, oregano, salt, and pepper to the vegetables. Toss everything until the vegetables are evenly coated.
Spread the seasoned vegetables in a single layer on the prepared sheet pan.
Roast for 8 minutes.
While the vegetables roast, toss the shrimp in the same bowl with the remaining 1 tablespoon of olive oil, the remaining minced garlic, and a pinch of salt and pepper.
Remove the sheet pan from the oven. Push the vegetables to one side and add the seasoned shrimp to the other side of the pan in a single layer.
Return the sheet pan to the oven and bake for another 8 to 10 minutes, or until the shrimp is pink and cooked through and the vegetables are tender-crisp.
Squeeze fresh lemon juice over the shrimp and vegetables before serving immediately.
Notes
For extra flavor, add 1/4 teaspoon of red pepper flakes with the garlic when seasoning the shrimp.
If you prefer softer vegetables, chop them into slightly smaller pieces before roasting.
This recipe works well with other quick-cooking vegetables like asparagus or zucchini slices.