Sheet Pan Shrimp & Vegetables

Shrimp is something at least most of my family will still eat. So when I was trying to come up with a meal for our family dinner I decided the safest and tastiest bet was Sheet Pan Shrimp & Vegetables. Everyone except Jami and John eats shrimp! And everyone likes vegetables. Well, Estrella has no choice about eating them but the rest of us like them!

Sheet Pan Shrimp & Vegetables

I made a tactical error and asked John to be the official photographer while we were cooking. John is funny and can be just like a little kid so, while I got some shots of the food, we also ended up with some “candid” photos. By candid I mean John modeled the expressions he wanted and we had to mimic him. I often say to John, “There’s not one normal thing about you…and that’s what I love!”

Here are some of the pictures John took of the “food prep.”

Sheet Pan Shrimp & Vegetables

I got ONE zucchini from my garden this year. John decided to use a permanent marker & give it a face. He named the zucchini Barney.

Sheet Pan Shrimp & Vegetables

John thought Jami and Barney looked like siblings.

 

Mr. Comfortable and I were calm and delighted with the houseful of kids and grand kids.

Sheet Pan Shrimp & Vegetables

Devan is delighted with his mother’s plan to have a vegan family.

The quantities I used are for a crowd but it’s easily cut down to make it for a family of four or even a dinner for two. I like it because, as well as being something I can make for everyone, it’s chock full of delicious roasted vegetables. And if there are any, the leftovers reheat well.

You can make Sheet Pan Shrimp & Vegetables with whatever vegetables your family likes. In order to feed my vegan babies (yes, they’re pushing 40 but they’re still my babies) I used a wide array.

The vegetables I used:

Potatoes
Asparagus
Green beans
Mushrooms
Zucchini
Red onion
Bell peppers
Heirloom tomatoes

First I preheated the oven to 425 degrees F. I like a nice, hot oven for roasting vegetables.

There was a huge thunderstorm on the way so my creaky bones decided to rebel. It worked out, though. I put the adult kids to work and I directed from a chair. They cut the potatoes into about 1/2 inch chunks.

Sheet Pan Shrimp & Vegetables

Barney the Zucchini had to be peeled since I insisted permanent marker wasn’t good to eat. I know…I’m one of those moms! Normally I would leave the peel on the zucchini. I began to peel Barney but Andi took over and she finished butchering him. R.I.P. Barney. You will be delicious missed.

Sheet Pan Shrimp & VegetablesSheet Pan Shrimp & Vegetables

They girls cut the bell peppers into 1 inch pieces, halved the mushrooms, and cut Barney into crescents.

Sheet Pan Shrimp & Vegetables

By this time we were using whatever we could find to hold the vegetables!

Next I made the olive oil mixture I tossed the vegetables in before roasting. I poured a 1/2 cup of olive oil, 1/4 cup balsamic vinegar, 1 teaspoon salt, 1/2 teaspoon pepper (about 12 grinds) and 2 tablespoons lemon juice in a bowl and mixed them until they were combined.

Sheet Pan Shrimp & Vegetables Sheet Pan Shrimp & Vegetables

Jami tossed the potatoes and red onions in the olive oil mixture and spread them on a baking sheet that went in on the center rack. They take about 40 -45 minutes to get them well roasted. If you use smaller chunks of potatoes they’ll roast in less time. We had to use 2 baking sheets to fit them all.

Sheet Pan Shrimp & Vegetables

Andi tossed the zucchini, mushrooms, asparagus, green beans, heirloom tomatoes, and bell peppers in the olive oil mixture. We put these on separate baking sheets and placed it next to the potatoes. I use the additional baking sheets when I’m making this for the whole family. If you crowd the vegetables they’ll steam instead of roasting. If you’re making Sheet Pan Shrimp & Vegetables for a smaller number of people you can probably use just one baking sheet.

Sheet Pan Shrimp & Vegetables

Right before the vegetables were done roasting I poured 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar, and 2 teaspoons of lemon juice in a large skillet. Andi heated this over medium heat and, when it was hot, added 2 lbs. of shrimp. I was resting so and forgot to tell her to cook 1 lb. at a time.

Sheet Pan Shrimp & Vegetables

With the various special diets I was concerned that not everyone would be happy with the menu. I shouldn’t have worried. Even Estrella and Devan ate their vegetables and the adults raved about the meal! John texted me when he got home asking for the recipe for the dressing! But the next time we get together everyone can eat at home and we’ll have Family Game Night!

Sheet Pan Shrimp & Vegetables

Sheet Pan Shrimp & Vegetables

Yield: 4 servings

Sheet Pan Shrimp & Vegetables

Sheet Pan Shrimp & Vegetables is the perfect way to get your family to love their veggies! It's a tasty combination of vegetables in a delicious balsamic dressing paired with tender shrimp.

Ingredients

  • 4 large potatoes, cut in medium size chunks
  • 3 medium zucchini, sliced into ½-inch thick slices, then halved into crescents
  • 2 medium( each) red, yellow, and orange bell pepper, stem and seeds removed, cut into 1-inch chunks
  • 2large heirloom tomatoes, cut in large chunks
  • 2 medium red onions, cut into 1/2 inch slices (keep the stem on so each 1/2 inch slice stays together)
  • 1/4 lb. fresh green beans, cut into 1 inch pieces
  • 1/2 lb. fresh asparagus, woody ends snapped off
  • 1 pint button mushrooms
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
  • 1 1/2 tablespoons balsamic vinegar, divided
  • 1 tablespoon + 2 teaspoons of lemon juice
  • 2 lbs. shrimp, peeled and deveined (tails left on, if desired)
  • Lemon slices (optional)

Instructions

  1. Prepare vegetables as directed under “ingredients.” Set aside.
  2. Preheat oven to 425 degrees F.
  3. Mix 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1/2 cup olive oil, 1/2 tablespoon balsamic vinegar, and 1 tablespoon lemon juice in a large bowl until well combined.
  4. Toss potatoes and onion chunks in olive oil mixture and spread on a baking sheet.
  5. Put baking sheet on center rack of oven. Set timer for 20 minutes.
  6. When timer goes off toss zucchini, mushrooms, and bell peppers in olive oil mixture and spread on a second baking sheet.
  7. Place this baking sheet on center rack next to potatoes. Set timer for 5 minutes
  8. When timer goes off toss asparagus, green beans, and heirloom tomatoes in olive oil mixture.
  9. Spread on baking sheet with zucchini.
  10. Total roasting time will be 40 – 45 minutes.
  11. Spread vegetables on a large platter.
  12. Pour 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and 2 teaspoons lemon juice in large skillet over medium high heat.
  13. Add shrimp, being careful not to overcrowd and cook until shrimp is pink and heated through.
  14. Top vegetables with shrimp and serve hot with lemon slices.
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