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.
Recipe by DomestikatedLife at