20 Minute Sheet Pan Shrimp and Veggies
Sheet pan shrimp doesn't get any easier than this. Shrimp, veggies, seasoning, and done in under 30 minutes, dinner is served!
Servings: 4 people
Calories: 258kcal
Equipment
- sheet pan
- mixing bowl
- tongs
- cutting board
- sharp knife
Ingredients
- 2 large bell peppers thinly sliced
- 1 large zucchini sliced into 1" circles
- 1 medium sweet potato sliced then diced
- 1 medium yellow onion diced
- 1 lb wild caught shrimp peeled and deveined
- 2 tablespoon olive oil divided
- 1 tablespoon cajun seasoning
Instructions
- Slice the peppers into thin strips and the sweet potato into thin circles. Chop the sweet potato circles in half.
- Dice the onion into smaller segments and separate.
- Slice a large zucchini into thick 1" circles.
- Rinse and pat dry the shrimp, then drizzle olive oil and seasoning. Toss to combine then set aside.
- Place all of the veggies onto a sheet pan lined with parchment, then drizzle olive oil on top along with a sprinkling of salt. Bake in a 400º oven for 20 minutes. Then, add the shrimp and bake for an additional 7 minutes or until the shrimp are opaque.
Notes
Try not to overcrowd the pan with a million cuts of veggies as it will hinder the cooking and roasting of the veggies. Rather, it'll steam and wilt and get very soggy.
Nutrition
Calories: 258kcal | Carbohydrates: 22g | Protein: 26g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 178mg | Potassium: 954mg | Fiber: 5g | Sugar: 9g | Vitamin A: 11607IU | Vitamin C: 123mg | Calcium: 119mg | Iron: 2mg
