Name: Shrimp and Vegetable Sheet Pan Dinner
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 4
Ingredients: 1 1/2 medium zucchini; 1 large bell pepper; 1 large red onion; 3 Tablespoons olive oil, divided; salt, ground black pepper; 1 1/2 lb jumbo shrimp, peeled and deveined (tail on or off); 2-3 garlic cloves, minced; 1/2 teaspoon paprika; 1/2 Tablespoon fresh minced parsley and cilantro, each; 1/2 Tablespoon lemon juice

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Juicy and plump shrimp are roasted in the oven along with a colorful collection of vegetables - zucchini, peppers and onions. This vibrantly beautiful dinner is all cooked on one sheet pan, making dinner prep easy, quick and full of fresh flavors.

I adore sheet pan dinners. There's something incredibly satisfying about cooking most of the meal in one place. I'm all about making things easier and having less dishes to wash when it's all said and done is a big plus too.

The shrimp are so plump and juicy, the zucchini, peppers and onions tender with just a bit of char. It's healthy, beautiful and easy. I love that I don't have to stand next to the stove and cook multiple batches of shrimp and vegetables - it's all done in the oven. The lemon juice and fresh herbs add even more brightness to this already healthy and beautiful meal. Serve with a side of rice, couscous or pasta and that's all you really need to complete it.

Ingredients:

1 ½ medium zucchini

1 large bell pepper

1 large red onion

3 Tablespoons olive oil, divided

salt, ground black pepper

1 ½ lb jumbo shrimp, peeled and deveined (tail on or off)

2-3 garlic cloves, minced

½ teaspoon paprika

½ Tablespoon fresh minced parsley and cilantro, each

½ Tablespoon lemon juice

Instructions:

Preheat the oven to 475 degrees Fahrenheit. Place a large rimmed baking sheet (I use a half sheet size) into the oven, so that it will heat up as the oven is preheating.

Meanwhile, prep the vegetables. Slice the zucchini into 2 ½ - 3 " long, ½" thick slices, the bell pepper into ⅓ " thick slices and the onions into ¼" slices. Since the zucchini will cook the fastest, the bell pepper just a bit longer and the onions take the longest time, cutting them into different sizes will help them to be done cooking at the same time.

Toss the vegetables in a large bowl with 1 Tablespoon of olive oil, ¼ - ⅓ teaspoon salt and ground black pepper. In another large bowl, combine the peeled and deveined shrimp (you can keep the tails on or off), garlic, herbs, paprika, 1 ½ Tablespoons olive oil, lemon juice, fresh herbs ½ - ¾ teaspoon salt and ground black pepper. Mix to combine.

Transfer the vegetables to the hot baking sheet. You should hear the vegetables sizzle as they hit the baking sheet. Spread them out evenly on the baking sheet.

Bake in the preheated oven for 10-15 minutes, turning over half way through. You can turn up the broiler during the last 2-4 minutes, to make the vegetables more golden or to get a char on them, if you'd like.

Remove the vegetables from the baking sheet and transfer them to a bowl or a serving plate. Cover to keep warm.

Place the shrimp on the same baking sheet (it should still be hot), spread them out evenly and return to the oven. Bake for 3-5 minutes, then broil for 2-3 minutes.

Remove from the oven and add to the roasted vegetables. I like to add another ¼-1 /2 Tablespoons of olive oil, another spritz of lemon juice and more fresh herbs to the shrimp and veggies right before serving.