Description
Pioneer Woman’s Sheet Pan Shrimp is a one-pan dish where shrimp are seasoned and roasted alongside vegetables on a sheet pan, making it an easy and convenient meal. The shrimp cook quickly in the oven, absorbing the flavors of the seasoning and the natural sweetness of the vegetables. This dish is versatile and can be customized with your favorite vegetables and spices, making it a go-to recipe for any night of the week.
Ingredients
Scale
- 1 pound of large shrimp, peeled and deveined
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 1 zucchini, sliced into rounds
- 1 red onion, sliced into thin wedges
- 3 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried oregano
- 1/2 teaspoon of crushed red pepper flakes (optional, for heat)
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 lemon, cut into wedges (for serving)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease it with olive oil.
- Prepare the Vegetables: In a large mixing bowl, combine the sliced bell peppers, zucchini, and red onion. Drizzle with 2 tablespoons of olive oil and season with half of the minced garlic, smoked paprika, dried oregano, salt, and black pepper. Toss to coat the vegetables evenly.
- Roast the Vegetables: Spread the seasoned vegetables in an even layer on the prepared sheet pan. Roast in the preheated oven for 10-12 minutes, or until the vegetables begin to soften.
- Prepare the Shrimp: While the vegetables are roasting, toss the shrimp in the same mixing bowl with the remaining olive oil, garlic, smoked paprika, oregano, salt, and black pepper. If you like a bit of heat, add the crushed red pepper flakes.
- Add the Shrimp to the Pan: After the vegetables have roasted for 10-12 minutes, remove the sheet pan from the oven and arrange the shrimp on top of the vegetables. Return the pan to the oven and roast for an additional 8-10 minutes, or until the shrimp are pink and opaque.
- Serve: Remove the sheet pan from the oven and squeeze fresh lemon juice over the shrimp and vegetables. Garnish with chopped fresh parsley if desired. Serve immediately with additional lemon wedges on the side.