After I made this dish I took the pans out on our front porch in the freezing cold to take some pictures (you know you’re a food blogger when ;)). Well when I came in from doing that, I stood at the stove and ate way too many bites of this straight off the pan! I love any roasted vegetable, and adding shrimp, garlic, and parmesan to the sheet pan and cooking them all together made it a delicious and complete dish. I will definitely make more meals like this in the future!
Dinner + Leftovers all cooked on sheet pans!
I found this recipe on Pinterest and tweaked it some. Hers is just shrimp and zucchini, but that would be delicious, too! I’m glad I found her original and was able to use it as a resource. I based my recipe off of cooking times that I’ve found work for roasting veggies. If you’d rather have something completely dairy-free, you could easily leave the parmesan out. I also added red pepper flakes to mine and Todd’s plate. We served ours with steamed broccoli, but this would also be really yummy over some quinoa or a bowl of greens! Or have a plate of just shrimp and these veggies.
Necessary Equipment
I use my rimmed sheet pans every day, and I am now in need of some new ones. I found some on Amazon that are really affordable, and also have thousands of amazing reviews!
I also use parchment paper every.single.time. I roast something. This keeps the food from sticking, I don’t have to use as much oil, and it helps keep the pans in better shape. If you have a Costco membership, buy their Kirkland brand parchment. It is also available on Amazon.
| Servings |
people
|
- 4 Tbsp olive oil extra virgin
- 4 cloves garlic minced
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/4 tsp salt add more after cooking, if necessary
- 1/4 tsp black pepper add more after cooking, if necessary
- 1 lb raw shrimp, 21-30 count peeled and deveined (tail-on optional)
- 2-3 sweet potatoes diced
- 4 zucchini sliced in half circles
- 1/3 cup grated parmesan
- 1/2 lemon
- crushed red pepper flakes optional
Ingredients
|
|
- Preheat the oven to 375 degrees. Line two sheet pans or rimmed baking sheets with parchment paper.
- In a large bowl, mix together the olive oil, spices, and seasonings.
- Dice the sweet potato. Cut the zucchini.
- Pour half of the olive oil and spice mixture into a small bowl and set aside.
- Add the diced sweet potato to the large bowl and toss with the olive oil mixture. Spread the sweet potato out onto the sheet pans. Cook for 15 minutes.
- Take half of the remaining olive oil mixture from the small bowl (1/4 of the original amount) and toss with the zucchini in the large bowl. Spread the zucchini out onto the sheet pan with the sweet potato. Cook for 15-18 minutes.
- Toss the shrimp with the remaining olive oil mixture (which is 1/4 of the original amount made). Add the shrimp to the pan. Cook for 7 minutes for larger shrimp.*
- Remove the pans from the oven and sprinkle with parmesan. Cook for 2-5 more minutes, or until the shrimp is cooked through.
- Remove from the oven and squeeze half of a lemon over the pans.
- *If the shrimp are small, it will not take this long for them to cook.
Leave a Reply