Sheet Pan Roasted Shrimp & Veggies

• Gluten free
• Paleo

• Seafood

  • 1 lb Shrimp

• Produce

  • 1 1/2 cups Broccoli florets
  • 1 cup Crimini mushrooms
  • 1/2 tsp Garlic powder
  • 1 Red bell pepper, large
  • 1 Red onion, large

• Baking & Spices

  • 1/4 tsp Lemon pepper
  • 3/4 tsp Paprika
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on lifeisbutadish.com

Ingredients

• 1 red onion, large dice
• 1 red bell pepper, large dice
• 1 cup crimini mushrooms, stems removed and halved
• 1 1/2 cups broccoli florets
• 3 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1/4 teaspoon lemon pepper
• 3/4 teaspoon paprika, divided
• 1 pound uncooked shrimp, peeled and deveined
• 1/2 teaspoon garlic powder

Directions

• 1) Preheat oven to 425 degrees. Add the onion, bell pepper, mushrooms and broccoli to a large sheet pan. Add 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon lemon pepper, and 1/4 teaspoon paprika to the veggies and toss evenly. Roast in the oven for 15 minutes. 2) Meanwhile in a separate bowl add the shrimp, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon paprika, and 1/2 teaspoon garlic powder. Toss until shrimp is evenly coated. 3) Remove veggies after 15 minutes and add the shrimp directly to the pan with the veggies, spreading out evenly. Place back in the oven for another 5-7 minutes. Remove and serve alone, or over rice or pasta.