Sheet Pan Roasted Shrimp and Fiber-Rich Veggies

Name: Sheet Pan Roasted Shrimp and Fiber-Rich Veggies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 pound shrimp (peeled and deveined); 1.5 pound Brussels sprouts (trimmed and halved); 1 sweet potato (peeled and diced into 1-inch cubes); 1 head broccoli (cut into florets); 3 tablespoon olive oil; 2 teaspoon dried oregano; 1 teaspoon garlic powder; 0.75 teaspoon salt; 0.5 teaspoon black pepper; 0.5 tablespoon lemon juice; 2 tablespoon fresh parsley (chopped)

Easy and nutritious, this sheet pan meal combines tender roasted shrimp with a colorful medley of high-fiber vegetables, seasoned with garlic and lemon.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 6
Cuisine: American
Difficulty: Easy
Cost: $4.42/serving

Dietary

Dairy-Free
Egg-Free
Gluten-Free
High-Fiber
High-Protein
Nut-Free
Paleo
Pescatarian
Soy-Free
Whole30

Ingredients

1.5 pound shrimp (peeled and deveined)
1.5 pound Brussels sprouts (trimmed and halved)
1 sweet potato (peeled and diced into 1-inch cubes)
1 head broccoli (cut into florets)
3 tablespoon olive oil
2 teaspoon dried oregano
1 teaspoon garlic powder
0.75 teaspoon salt
0.5 teaspoon black pepper
0.5 tablespoon lemon juice
2 tablespoon fresh parsley (chopped)

Instructions

Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
In a large bowl, combine 1 1/2 pounds Brussels sprouts, 1 large sweet potato, and 1 large head broccoli. Drizzle with 2 tablespoons olive oil and toss to coat. Season with 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Spread the seasoned vegetables in a single layer on the prepared sheet pan. Roast for 15 minutes.
While vegetables roast, in the same bowl (no need to clean), combine 1 1/2 pounds raw shrimp. Drizzle with 1 tablespoon olive oil and season with 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat.
After the vegetables have roasted for 15 minutes, add the seasoned shrimp to the sheet pan, spreading them evenly among the vegetables. Continue to roast for another 5-8 minutes, or until shrimp are pink and opaque and vegetables are tender-crisp.
Remove from oven. Drizzle with 1/2 tablespoon lemon juice and garnish with chopped fresh parsley, if using. Serve immediately.

Notes

Ensure vegetables are cut into similar-sized pieces for even cooking. For crispier vegetables, avoid overcrowding the sheet pan; use two pans if necessary.

Nutrition (per serving)

Calories: 360
Protein: 37 g
Carbohydrates: 38.5 g
Fat: 11.2 g
Fiber: 12 g
Sodium: 750 mg
Saturated Fat: 1.9 g
Sugar: 8 g
Cholesterol: 180 mg