One Sheet Pan Dinner: Shrimp and Summer Vegetables

Sheet pan dinners are truly the best way to cook dinner.  Is there even another way?

Seriously though — I thought summer was going to be all laid back.  Things are at your own pace, life slows own a bit, you have time to explore some other interests, etc.  Then summer actually happens — and here it is!  It’s hit me like a ton of bricks.

The kids had shrimp with veggies (which have to be separated, of course) and buttered noodles.  I can’t help myself and always carb load with them.  John has way more discipline than I do.  I should have gotten a picture of just the shrimp and vegetables.  Oh well! This is delicious tossed with pasta though.  I can clearly attest to that.

Ingredients

  • 1 1/2 lbs peeled and deveined shrimp
  • 2 cloves garlic
  • 1 zucchini, 1/4″ sliced
  • 1 yellow squash, 1/4″ sliced
  • 2 red bell peppers, large diced
  • 2 tsp. lemon pepper
  • 6 Tbs. olive oil, divided
  • 1 tsp. Pepper, divided
  • 1 tsp. Salt, divided
  • 2 tsp. Paprika

Directions

  1. Preheat oven to 425
  2. Combine your veggies and garlic in a large bowl.
  3. In a small bowl, combine 3 Tbs. olive oil, 1/2 tsp. salt, 1/2 tsp pepper, and 2 tsp. lemon pepper.
  4. Toss and coat the veggies with the olive oil mixture.  Spread vegetables in single layer on a large sheet pan.
  5. Place in the oven for 15 minutes.
  6. Meanwhile, in the same bowl combine 3 Tbs. olive oil, 1/2 tsp. salt, 1/2 tsp. pepper, and 2 tsp. paprika
  7. Toss and coat the shrimp with the mixture.
  8. Place raw shrimp on top of the vegetables when the 15 minutes is up.
  9. Bake shrimp and vegetables for another 6-7 minutes.
  10. Serve over rice or just by itself!

Enjoy!

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