Shelly's Sheet Pan Shrimp and Peppers
2 Bell Peppers, sliced into strips
1/2 Red Onion, sliced into strips
1 Tablespoon Olive Oil
a sprinkle of Kosher Salt
1/2 pound (16/20 ct.) Shrimp, peeled and deveined
1 Tablespoon Olive Oil
1 Tablespoon Minced Garlic
1/4 teaspoon Oregano
dash of Salt
a few twists of Black Pepper to taste
1/2 Lemon, sliced
a few sprigs of Dill
Place shrimp in a gallon zipper plastic bag, add olive oil, oregano, salt and pepper and zip shut. Toss to coat and set aside in the fridge while peppers begin cooking. Set oven to 425. On a baking sheet toss sliced peppers (any color is great, I used 1/2 of 4 different colored bell peppers you want 2 peppers total) and onion in olive oil, sprinkle with sea salt and cook till golden about 35 minutes, stirring twice during cooking.
Push veggies to one side of the sheet pan. Place 3-4 lemon slices on the tray, add the shrimp that have been marinating in the fridge (discard marinade) and a sprinkle of fresh dill. Place back in the oven and cook for 8-10 minutes more till shrimp are opaque and pink. Remove from the oven, toss veggies and shrimp together and squeeze the juice of the lemon slices over everything. I served over riced cauliflower (frozen steamer bag.)
Time-saving Tip: As this shrimp dinner is cooking put another tray in the oven with the same veggies when dinner is done your extra tray of roasted veggies are done too. To roast veggies: chop into 1-2" pieces, place in an even layer on a baking sheet, drizzle with olive oil and sprinkle with a little Kosher salt. You can use any combo of veggies (eggplant is another I do often) but try and keep the pieces close in size so they cook evenly.
Roast at 425 (I did it in a countertop oven but a traditional oven is great too) for about 45 minutes, turn veggies with a spatula 2-3 times during cooking.
I love roasted veggies. I make a couple of trays most weekends and then turn them into meals throughout the week, just store them in a glass container in the fridge and then use them during the week to make your breakfast (egg bites aka mini crustless quiche or scrambled egg bowl), lunch (bean salad or tortilla pizza or with cold cut rollups) or dinner (shrimp tacos or casseroles or meatloaf) more exciting. You can even freeze them to add to soups or whiz some in plain Greek yogurt to make an amazing dip for veggies.
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