Shrimp Sheet Pan Dinner
This Shrimp Sheet Pan meal is high in protein and lower in calories, made as a one pot meal and is ready in 30 minutes, making it the perfect weeknight meal.
Servings: 4
Calories: 202kcal
Ingredients
- 2 ½ Tablespoon oil of choice avocado, corn, olive etc
- 2 Cup broccoli florets
- ½ Cup diced red onion
- 2 Cup green beans trimmed
- 1 Medium zucchini halved and sliced
- 1 Teaspoon salt divided (I use Kosher Salt)
- ½ Teaspoon coarse black pepper divided
- ½ Teaspoon dry Italian seasoning
- 12 Ounce shrimp peeled & deveined (tail on or off)
- ½ Teaspoon garlic powder
- ½ Teaspoon onion powder
Instructions
- Preheat oven to 425.
- Scatter broccoli, onion, green beans and zucchini on a baking sheet. Drizzle 1 ½ tablespoons oil over veggies and sprinkle with ½ teaspoon salt, ¼ teaspoon black pepper and ½ teaspoon Italian seasoning. Toss well to coat and evenly distribute seasonings.
- Bake in preheated oven for 10-15 minutes (the smaller your vegetable cuts, the shorter the time).
- While veggies are in oven, place shrimp in bowl. Stir shrimp together with remaining 1 tablespoon oil, ½ teaspoon salt, ¼ teaspoon pepper, garlic powder and onion powder. Set aside.
- Remove veggies from oven, toss vegetables around a bit. Arrange seasoned shrimp throughout the veggies on baking sheet.
- Return to oven for about 5-7 minutes until shrimp is just pink and has an internal temperature of 145 °F
- Serve warm as is or over rice, grains or past.
Nutrition
Calories: 202kcal | Carbohydrates: 11g | Protein: 20g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 137mg | Sodium: 706mg | Potassium: 655mg | Fiber: 4g | Sugar: 5g | Vitamin A: 767IU | Vitamin C: 58mg | Calcium: 115mg | Iron: 2mg