Shrimp and Vegetable Sheet Pan Dinner

Ingredients and Weight:

• 1 pound large shrimp, peeled and deveined
• 1 cup broccoli florets
• 1 cup zucchini, sliced into half-moons
• 1 cup red bell pepper, chopped
• 1 cup yellow bell pepper, chopped
• 1/2 cup red onion, thinly sliced
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

20-25 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine shrimp, broccoli, zucchini, bell peppers, red onion, olive oil, lemon juice, oregano, salt, and pepper. Toss to coat.
3. Spread mixture evenly on a large sheet pan.
4. Roast for 20-25 minutes, or until shrimp are cooked through and vegetables are tender.

Nutritional Information:

Per serving (1/8 of recipe):

• Calories: 250
• Protein: 25 grams
• Carbohydrates: 20 grams
• Fat: 10 grams
• Fiber: 5 grams

Dish Characteristics:

• Easy to prepare
• Colorful and flavorful
• A good source of protein and vegetables
• Perfect for a quick and healthy weeknight meal

User Comments:

• "This dish is so easy to make and it's always a hit with my family."
• "I love the combination of shrimp and vegetables. It's so fresh and delicious."
• "This is my go-to recipe for a quick and healthy meal."
• "The leftovers are great for a packed lunch the next day."
• "I like to add a little bit of lemon zest to the marinade for extra flavor."

Special Precautions and Tips:

• Make sure the shrimp is cooked through before serving.
• If you don't have a sheet pan, you can use a large roasting pan.
• You can add other vegetables to this dish, such as carrots, mushrooms, or green beans.
• For a spicy kick, add a pinch of red pepper flakes to the marinade.