Description
A vibrant and flavorful dish featuring shrimp and a medley of colorful vegetables, all roasted together on one pan, infused with garlic and lemon.
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.
- Wash and prepare the vegetables: cut the broccoli, slice the bell peppers, cut the onion into wedges, and halve the cherry tomatoes.
- In a large bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, dried basil, red pepper flakes, salt, and black pepper.
- Add the broccoli, bell peppers, and onion to the marinade, tossing to coat. Spread the vegetables in a single layer on the baking sheet.
- Roast the vegetables for 15 minutes.
- After 15 minutes, add the shrimp and halved cherry tomatoes to the bowl with any remaining marinade and toss to coat.
- Arrange the shrimp and tomatoes evenly over the partially roasted vegetables.
- Return the sheet pan to the oven and roast for an additional 8-10 minutes, or until the shrimp are pink and opaque and the vegetables are tender-crisp.
- Once cooked, remove from the oven, garnish with chopped parsley if desired, and serve immediately.
Notes
Use fresh herbs and garlic for the best flavors. Customize vegetables based on seasonal availability.
