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–+ servings
Cooked sheet pan shrimp and veggies with broccoli and cherry tomatoes on parchment paper

Sheet Pan Shrimp and Veggies

A simple and healthy meal with shrimp and vegetables roasted on a sheet pan.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp and Veggies
  • 1 lb large shrimp peeled and deveined
  • 2 cups broccoli florets
  • 1 cup cherry tomatoes
  • 1 cup bell peppers sliced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Sheet pan
  • Mixing bowl

Method
 

  1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
  2. In a large bowl, toss the shrimp, broccoli, cherry tomatoes, and bell peppers with olive oil, garlic powder, paprika, salt, and black pepper.
  3. Spread the mixture evenly on the sheet pan.
  4. Roast in the oven for 12-15 minutes, until the shrimp is cooked through and the vegetables are tender.
  5. Serve immediately.

Nutrition

Calories: 220kcalCarbohydrates: 10gProtein: 25gFat: 9gSaturated Fat: 1gCholesterol: 180mgSodium: 450mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 90mgCalcium: 8mgIron: 15mg

Notes

You can substitute or add other vegetables like zucchini or asparagus.

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