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Sheet Pan Parmesan Shrimp and Veggies

Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 4 servings
Calories 350
A quick and flavorful sheet pan meal combining roasted vegetables and succulent shrimp topped with Parmesan cheese.

Ingredients

Vegetables

  • 1 small head broccoli (cut into 1 inch florets)
  • 1 red onion red onion (cut into 1 inch dice)
  • 0.5 medium cauliflower cauliflower (cut into 1 inch florets)
  • 1 cup grape or cherry tomatoes (halved if large)

Olive Oil

  • 0.25 cup olive oil (divided)
  • 1.5 teaspoons kosher salt (divided)
  • 1 pound large shrimp (peeled and deveined)
  • 0.5 cup freshly grated parmesan cheese
  • 0.5 teaspoon dried oregano
  • 1 teaspoon grated lemon zest (from 1 lemon)

Lemon wedges

Instructions 

  • Preheat oven to 450°F (230°C).
  • Toss vegetables with 3 tbsp olive oil and 1 tsp salt; roast for 15 minutes.
  • Mix shrimp, Parmesan, oregano, remaining oil, and 0.5 tsp salt; add to vegetables and toss.
  • Scatter shrimp on top and roast for 8 minutes until pink and cooked.
  • Grate lemon zest over the mixture and toss. Serve with lemon wedges.

Notes

Use fresh lemon for best flavor and adjust seasoning as needed.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: sheet pan, shrimp, Vegetables