Description
Sheet Pan Blackened Shrimp and Veggies is a vibrant, quick-cooking dish that transforms any weeknight dinner into a festive occasion. Featuring perfectly seasoned shrimp alongside colorful bell peppers and zucchini, all roasted to perfection, this meal is not only delicious but also easy to prepare. With just one pan to clean, it’s a major win for busy cooks!
Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- 2 cups bell peppers (mixed colors, chopped)
- 1 cup zucchini (sliced into half-moons)
- 2 tbsp extra virgin olive oil
- 2 tbsp blackening spice mix
- 1 lemon (cut into wedges)
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a bowl, toss shrimp with olive oil and blackening spice until evenly coated.
- Chop bell peppers and zucchini into bite-sized pieces.
- Arrange seasoned shrimp on one side of the sheet pan and veggies on the other. Drizzle with extra olive oil if desired.
- Roast in the oven for 15-20 minutes until shrimp are pink and opaque, and veggies are tender.
- Squeeze fresh lemon juice over the dish before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 380
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 200mg