Ingredients
4
4 servings
- •1 red onion, coarsely chopped
- •1 red bell pepper, chopped
- •1 cup sliced fresh mushrooms
- •1 zucchini, chopped
- •3 tablespoons olive oil, divided
- •salt and freshly ground black pepper to taste
- •0.25 teaspoon paprika
- •1 pound fresh shrimp, peeled and deveined
- •1 teaspoon lemon zest
- •0.5 teaspoon garlic powder
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil, salt, pepper, and paprika on a sheet pan and toss well to combine.
- Roast in the preheated oven until vegetables are softened, about 15 minutes.
- While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine.
- Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.
Nutritional Facts
Per 4 servings
- Calories: 208
- Carbohydrate: 6g
- Fat: 11g
- Fiber: 2g
- Protein: 20g
- Sugar: 3g
Related Recipes
Shrimp Grain Bowl
Chicken and Shrimp
Shrimp And Rice Skillet
Lemon Zucchini Spaghetti with Shrimp
Easy Shrimp Vegetable Stir Fry
Nat's Shrimp and Veggie Stuffed Zucchini
Pork and Shrimp Pancit
Lemon Shrimp Pasta
Lemon Pepper Shrimp with Mustard
Lemony Garlic Shrimp with Pasta
Red Chili Shrimp Stir-Fry
