This one-pan supper cooks in less than an hour, making it a fast option for busy weeknights.
One-Pan Roasted Shrimp and Veggies
Makes 4 servings
Ingredients
- 1 pound baby red potatoes, halved (quartered if large)
- 4 teaspoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon ground black pepper, divided, plus more to taste
- 1 (12-ounce) package broccoli florets
- 1 large red bell pepper, seeded and chopped into 1-inch pieces
- ¼ cup unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 pound extra-jumbo shrimp, peeled and deveined (tails left on)
- 2 tablespoons chopped fresh parsley
- Lemon wedges and grated Parmesan, to serve
Instructions
- Preheat oven to 400°. Line a large rimmed baking sheet with parchment paper; spray parchment with cooking spray.
- On prepared pan, place potatoes. Add 2 teaspoons oil, ½ teaspoon salt, and ¼ teaspoon black pepper; toss to combine.
- Bake for 10 minutes. Leave oven on.
- Turn potatoes, and push to one side of pan. Add broccoli and bell pepper to other side of pan. Add remaining 2 teaspoons oil, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper to broccoli and bell pepper; toss to combine.
- Bake for 10 minutes. Turn all vegetables, and push to one side of pan. Leave oven on.
- In a large microwave-safe bowl, place butter and garlic. Cover and heat on high until melted, about 30 seconds. Stir in Cajun seasoning and lemon juice. Reserve 3 tablespoons butter mixture in a small bowl. Add shrimp to remaining butter mixture, and toss to coat. Place shrimp in an even layer on empty side of pan.
- Bake until shrimp are pink and firm, 6 to 8 minutes. Drizzle reserved butter mixture onto shrimp and vegetables; sprinkle with lemon zest and parsley, and season to taste with black pepper. Serve with lemon wedges and cheese.
