Sheet Pan Shrimp and Veggies
This recipe for Sheet Pan Shrimp and Veggies is bursting with perfectly seasoned shrimp and a colorful mix of fresh veggies.
Servings 6
Ingredients
- 1 ½ pounds raw jumbo shrimp, peeled and deveined
- 8 ounces asparagus, cut into small pieces
- 1 small zucchini, cut into half moons
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- ½ red onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter, melted
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 425°F.
- Add the shrimp, asparagus, zucchini, ,red onion, red and yellow bell peppers to a baking sheet that’s been brushed with olive oil.
- Drizzle the olive oil and melted butter over the top, then sprinkle the garlic, dried thyme, salt and pepper.
- Toss until well combined and all the shrimp and veggies are coated.
- Bake for 13-15 minutes or until cooked through and tender.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Sheet Pan Shrimp and Veggies
Amount per Serving
Calories
208
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3
g
19
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
24
g
48
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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