Sheet Pan Shrimp with Broccolini and Tomatoes
Ingredients
The shrimp
-
1
pound
extra large peeled and deveined shrimp
-
2
teaspoons
extra-virgin olive oil
-
3
cloves
garlic, minced
-
¾
teaspoon
kosher salt
-
⅛
teaspoon
crushed red pepper (optional)
-
to taste
freshly ground black pepper
-
as needed
olive oil spray
The vegetables
-
2
bunches
broccolini, ends trimmed
-
1
cup
grape tomatoes, halved
-
1
teaspoon
chopped fresh oregano
-
2
tablespoons
fresh lemon juice
Instructions
- Preheat the oven to 400°F.
- In a medium bowl, combine shrimp with olive oil, garlic, salt, red pepper flakes, and black pepper. Toss to coat and set aside.
- Spray a large sheet pan with olive oil spray. Add broccolini and tomatoes, tossing with olive oil, salt, pepper, and oregano. Spread evenly.
- Roast the vegetables for 15 minutes, tossing halfway through.
- Remove the pan from the oven and add the shrimp, spreading them around the vegetables.
- Roast for an additional 8 minutes.
- Drizzle with lemon juice and serve.
Nutrition Facts (estimated)
Servings
4
Calories
238
Total fat
11.5g
Total carbohydrates
9g
Total protein
26g
Sodium
474.5mg
Cholesterol
172mg
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