Can I tell you my new favorite thing? Polls on instagram. They’re the best. I’ve done a few informal polls recently to figure out exactly what my followers want more of, and the answers have been incredibly helpful. The biggest takeaway I’ve gotten is that dinner is clearly a struggle in lots of households (often at our house too!). Quick, easy, and healthy-ish dinner ideas are in demand, so I’m doing my best to come up with some fresh ideas to fulfill the need! I got this dinner idea from a recipe my mom shared with me, she was tearing out some one-pan dinner ideas from a magazine and I was on board. The only thing worse than a frenzied evening juggling a cranky toddler and scrambling to cook dinner, is making a dinner that requires me to do tons of dishes afterwards. Everything can be roasted on the same sheet pan for this recipe, starting with a mix of colorful vegetables. After the veggies have nearly finished roasting, you toss some quick-marinade shrimp and bake them for a few more minutes. The result is a bowl of crispy peppers and asparagus, warm roasted potatoes and sweet caramelized shallots, and flavor-packed shrimp coated in garlic, lemon, and paprika. The recipe serves 2-3, which is about what our family of 3 eats — but it can easily be doubled for bigger servings. Get the full recipe below! 

One-Pan Roasted Shrimp and Vegetables.
Serves: 2-3 Servings
  • 1 Large Red Potato
  • 1 Bunch of Asparagus
  • 2 Bell Peppers (Orange or Yellow)
  • 3 Large Shallots
  • ¼ Cup of Diced Scallions
  • 3 Tbsp. of Olive Oil
  • 1lb of Extra Large Shrimp (peeled and thawed)
  • 2 Tbsp. of Butter
  • Juice of One Lemon
  • 2 Large Garlic Cloves
  • 1 Tsp. of Paprika
  • ¼ Tsp. of Onion Powder
  • Salt and Pepper
  • Red Pepper Flakes
  1. Preheat oven to 400 degrees.
  2. Prepare vegetables; cube the potatoes into 1” pieces, trim the asparagus and cut into 2-3” lengths, slice peppers into strips, thinly slice shallots, and dice scallions.
  3. Toss all of the vegetables onto a large rimmed baking sheet and toss with with olive oil, salt and pepper.
  4. Roast the vegetables for 25 minutes, turning about halfway through.
  5. While the vegetables are roasting, marinate the shrimp in melted butter, lemon juice, minced garlic, paprika, and onion powder. Lightly season with salt and pepper, and add red pepper flakes (optional) to your liking.
  6. Once the vegetables have roasted for 25 minutes, remove the baking sheet from the oven and add the marinated shrimp to the pan on top of the vegetables.
  7. Return to the oven and roast for an additional 5-7 minutes, until the shrimp is opaque and cooked through.
  8. Serve with additional fresh scallions as a garnish.