Sheet-Pan Garlicky Shrimp and Veggies is a vibrant and satisfying dish that brings together succulent shrimp and a medley of colorful vegetables, all tossed in a flavorful garlic and olive oil mixture. Perfect for busy weeknights or entertaining guests, this one-pan meal is not only quick and easy to prepare but also packed with delicious flavors. The addition of crushed red pepper flakes adds a hint of heat, while fresh parsley brightens the dish. Just roast everything together on a sheet pan for a hassle-free dinner that’s sure to impress!
Ingredients
2 red bell pepper, seeds and ribs removed, thinly sliced
1/4 c. extra-virgin olive oil, plus more for drizzling
3 cloves garlic, grated
1 tsp. crushed red pepper flakes
1/4 c. chopped fresh parsley, plus more for garnish
Kosher salt
Freshly ground black pepper
1 lb. shrimp, peeled and deveined
2 yellow onions, peeled and cut into wedges
1 head broccoli, cut into florets
Directions
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Step 1:Preheat oven to 400º. In a small bowl, combine olive oil, garlic, red pepper flakes and parsley and season with salt and pepper. Toss in shrimp and set aside to marinate.
Step 2:Meanwhile, on a rimmed half sheet pan, toss onions, broccoli, and red bell pepper with a drizzle of olive oil and season with salt and pepper. Spread out in a single layer and roast for 20 minutes.
Step 3:Pour shrimp and marinade over roasted vegetables and toss together. Spread out in a single layer and roast again until shrimp is pink and lightly toasted, 5 minutes. Serve immediately.
