Sheet Pan Shrimp with Roasted Vegetables

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Broccoli

  Raw

  2 cup chopped or 182g

• Carrots

  Raw

  4 medium or 244g

• Green beans

  Snap beans, raw

  4 cup, pieces or 400g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Italian Seasoning

  McCormick

  3 tsp or 4g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Onion powder

  Spices

  ¼ tsp or 0.6g

• Butter

  Unsalted

  3 tbsp or 43g

• Garlic

  Raw

  4 cloves, minced or 12g

• Lemon juice

  Raw

  4 tsp or 20g

• Parmesan cheese

  Shredded

  8 tbsp or 40g

Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Add the washed and chopped vegetables to the baking sheet, drizzle with olive oil, and season with salt, pepper, Italian seasoning, garlic powder, and onion powder. Mix well to coat the vegetables.
3. Roast the vegetables in the oven for 12-15 minutes. Remove from the oven, push the vegetables to one side, and add the shrimp seasoned with salt, pepper, melted butter, and minced garlic.
4. Roast for another 10-12 minutes. Remove from the oven, squeeze lemon juice over the shrimp, and sprinkle with Parmesan cheese while hot. Enjoy!

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