I am a huge fan of one-pan dishes. They are super easy, taste amazing, and incredibly versatile. Did I mention only one pan to clean?
Feel free to follow the recipe as it or swap or add any of your favorite veggies. Anything works! Shrimp is a great lean, low carb, and high protein source. You will feel incredibly satisfied after eating this meal. You can enjoy the recipe as is or serve over your favorite pasta, quinoa, or farro. The possibilities are truly endless.
This meal is a winner. I hope you love it too!
I’d love to hear your thoughts with a rating and comment below.
Tag @shelbylaranutrition with your creations.
Sheet Pan Roasted Veggies & Shrimp
Quick and Easy, beyond delicious, and will be a hit at your family dinner table. Best of all, only one pan to clean.
Servings 4 servings
Ingredients
- 1 lb uncooked shrimp (peeled and deveined) can use fresh or thawed frozen shrimp
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 yellow or red onion, diced
- 1 red pepper, diced
- 1 zucchini, cubed or sliced
- 2 tbsp olive oil
- 1/2 tsp garlic salt
- 1/4 tsp ground pepper
- 1/4 tsp paprika
Instructions
- Preheat oven to 425° degrees. Add all the veggies to a large sheet pan. Add 1 tablespoon olive oil and half the seasoning mix. In another bowl, add the shrimp, 1 tablespoon olive oil and the remaining seasoning mix.
- Pour the veggies on the sheet pan and bake for approx 15 minutes, until slightly crispy.
- Add the shrimp to the sheet pan with the veggies, spreading out evenly, and cook for another 7 minutes, depending on the size of your shrimp. Remove from oven and Enjoy!