Happy Tuesday! I don’t know about you, but getting a healthy dinner on the table during the week always feels like a small feat. The hub and I do not work the same hours, so I am often on my own getting the kids home and fed. I have seen a a few sheet pan shrimp and veggie dinner recipes floating around Pinterest and the blog world recently, and wanted to give it a try.
This recipe is quick, easy and comes together with ingredients you may already have on hand. I try to keep shrimp in the freezer for quick dinners, and since pretty much any veggies would do, this is a great way to use up what is in the fridge. The seasoning is where you really get to make this dish your own. I made my first batch with a lemon-y Cajun flare, using a sprinkling of Cajun seasoning, salt and pepper, garlic and the juice of half a lemon. The batch pictured below used a store bought pesto, with a little lemon juice added (I love lemon on shrimp).
Sheet Pan Shrimp and Veggies
Serves 2-3 (was just right for 2 adults and 2 little kiddos)
1 Pound peeled and deveined shrimp
3-4 cups or one large bunch veggies of choice, chopped (I used asparagus because that is what I had, broccoli, brussel sprouts, green beans or zucchini would also be lovely)
Olive oil and desired seasonings
Salt and Pepper
Directions: Preheat oven to 400 degrees. Lightly spray your sheet pan. Put the shrimp on one side, veggies on the other. Lightly drizzle all with olive oil, season as desired, toss to coat (you could also season in a bowl prior to putting the ingredients on your sheet pan, but I am all for as few dishes as possible). Cook for 13-16 minutes depending on the size of your shrimp and how you like your vegetables. Enjoy as a light dinner, or add brown rice or the grain of your choice for a heartier meal.
Let me know if you give it a try. Do you have any go to spices in your home? We are for sure a Cajun seasoning family over here.