Go Back
–+ servings
Print

sheet pan garlicky shrimp and veggies

serves 4
by Nancy

Ingredients

  • 1/4 c. extra-virgin olive oil plus more for drizzling
  • 3 cloves garlic grated
  • 1 tsp. crushed red pepper flakes
  • 1/4 c. chopped fresh parsley plus more for garnish
  • kosher salt
  • freshly ground black pepper
  • 1 lb. shrimp peeled and deveined
  • 2 onions peeled and cut into wedges
  • 1 head broccoli cut into florets

Instructions

  1. preheat oven to 400º.
  2. in a small bowl, combine olive oil, garlic, red pepper flakes and parsley and season with salt and pepper.
  3. toss in shrimp and set aside to marinate.
  4. meanwhile, on a rimmed half sheet pan, toss onions and broccoli with a drizzle of olive oil and season with salt and pepper.
  5. spread out in a single layer and roast for 20 minutes.
  6. pour shrimp and marinade over roasted vegetables and toss together.
  7. spread out in a single layer and roast again until shrimp is pink and lightly toasted, 5 minutes.
  8. serve immediately.