Description
A quick and easy one-pan meal featuring succulent garlic Parmesan shrimp and colorful veggies, ready in just 20 minutes.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced (red, yellow, or orange)
- 1 medium zucchini, sliced into half-moons
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 ½ tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
- Place cherry tomatoes, bell pepper, and zucchini on the baking sheet. Drizzle with 1 tbsp olive oil, add half the minced garlic, 1 tsp Italian seasoning, salt, and black pepper. Toss to coat.
- Roast vegetables for 10 minutes to allow them to soften.
- While veggies are roasting, toss shrimp in a bowl with the remaining 1 tbsp olive oil, minced garlic, ½ tsp Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using).
- Remove the baking sheet from the oven and add the seasoned shrimp on top of the vegetables. Sprinkle grated Parmesan cheese evenly over everything.
- Return to the oven and bake for another 8-10 minutes, until shrimp are pink and opaque, and the Parmesan cheese is melted.
- Remove from oven, garnish with fresh parsley, and serve immediately. Enjoy!
Notes
- Feel free to substitute the shrimp with chicken or tofu for a different protein.
- For extra flavor, add a splash of lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg