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Sheet Pan Roasted Shrimp and Summer Vegetables Photo

Sheet Pan Roasted Shrimp and Summer Vegetables Recipe

Lisa Grant
Sheet Pan Roasted Shrimp and Summer Vegetables will be a delicious way to get dinner on your table quick. Who doesn’t like a one- pan clean up?
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Cuisine Gluten Free
Servings 4
Calories 225 kcal

Ingredients
  

  • 1 pound Large Shrimp peeled and deveined
  • juice from one Lime
  • 2 tablespoons Chopped Cilantro
  • 3 ears Corn cleaned
  • 2 cups Mini Pepper (or sliced peppers)
  • 2 medium Zucchini Squash or Summer Squash, sliced
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt plus extra to taste
  • Black Pepper to taste

Instructions
 

  • Preheat oven to 350°F. Line a large sheet pan with parchment paper.
  • In a small bowl, add the shrimp, lime juice, seasoning and cilantro. Mix well and set aside.
  • Break or cut the ears of corn into 3 or 4 pieces. Add the corn, peppers and zucchini to a large bowl. Drizzle with olive oil and sprinkle with salt. Toss together so that vegetables are well coated.
  • Spread the veggies out on the lined sheet pan. Scatter the shrimp on top.
  • Put the pan in the oven and roast for 20 to 25 minutes or until the shrimp are pink and the vegetables are tender. Season with extra salt and pepper if necessary. Serve on a large platter or right from the pan if desired.

Nutrition

Calories: 225kcalCarbohydrates: 20gProtein: 20gFat: 8gSaturated Fat: 1gSodium: 1268mgFiber: 3gSugar: 5g
Keyword Corn, Easy Dinners, Gluten Free, Gluten Free Dinners, Limes, Naturally Gluten Free, Peppers, Roasted, Sheet Pan Dinners, Shrimp, Squash, Summer, Zucchini
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