Sheet-Pan Garlicky Shrimp and Veggies

Sheet-pan dinners are a life-saver on busy weeknights. Clean-up is minimal, and everything comes together all at the same time. This recipe combines well-seasoned shrimp with red bell peppers, broccoli, and onions for a quick and easy dinner ready in a little more than 30 minutes. Not only is it so simple to throw together, it’s extremely versatile: swap out the veggies for your favorites, add even more, or switch up the seasonings. This dinner is all about ease—make it work for you.

This dish is great on its own, but if you’re looking to bulk it up, we love it served with rice, roasted potatoes (why not add them to the sheet-pan?), angel hair pasta, or crusty garlic bread.

Made this recipe? Let us know how it went in the comments below!

This dish is great on its own, but if you’re looking to bulk it up, we love it served with rice, roasted potatoes (why not add them to the sheet-pan?), angel hair pasta, or crusty garlic bread.

Made this recipe? Let us know how it went in the comments below!

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Yields:

serving(s)

Prep Time:

10 mins

Total Time:

35 mins

Cal/Serv:

300

Directions

1. Step 1
  
  Preheat oven to 400º. In a small bowl, combine olive oil, garlic, red pepper flakes and parsley and season with salt and pepper. Toss in shrimp and set aside to marinate.
2. Step 2Meanwhile, on a rimmed half sheet pan, toss onions, broccoli, and red bell pepper with a drizzle of olive oil and season with salt and pepper. Spread out in a single layer and roast for 20 minutes.
3. Step 3Pour shrimp and marinade over roasted vegetables and toss together. Spread out in a single layer and roast again until shrimp is pink and lightly toasted, 5 minutes. Serve immediately.