Description
A flavorful and healthy one-pan meal of roasted shrimp and colorful vegetables, infused with garlic and herbs for a perfect weeknight dinner.
Ingredients
- 1 pound large or jumbo shrimp, peeled and deveined
- 1 large head of broccoli, cut into bite-sized florets
- 2 bell peppers, cored and sliced into strips
- 1 medium red onion, cut into wedges
- 1 pint cherry tomatoes, halved
- 6 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, whisk together olive oil, minced garlic, lemon juice, dried oregano, dried basil, red pepper flakes, salt, and black pepper.
- Add broccoli, bell peppers, and onion to the bowl and toss to coat with the marinade.
- Spread the vegetables evenly on the lined baking sheet and roast for 15 minutes.
- Add shrimp and cherry tomatoes to the bowl, toss to coat, and arrange over the vegetables on the baking sheet.
- Return the sheet pan to the oven and roast for an additional 8-10 minutes until shrimp are pink and opaque.
- Garnish with chopped parsley before serving immediately.
Notes
Chop vegetables into uniform sizes for even cooking. Consider adding lemon zest for extra brightness before serving.