Ingredients
Scale
- 1.5 lbs Large Shrimp (21-25 count per pound): Peeled and deveined, tail-on or off based on preference. These are the stars, offering a tender, protein-packed bite. Ensure they are thoroughly thawed if using frozen.
- 1 lb Asparagus: Trimmed and cut into 1–2 inch pieces. Adds a lovely green, earthy flavor and a pleasant snap.
- 1 Red Bell Pepper: Cored, seeded, and cut into 1-inch chunks. Provides sweetness, vibrant color, and a good dose of Vitamin C.
- 1 Yellow or Orange Bell Pepper: Cored, seeded, and cut into 1-inch chunks. Complements the red pepper with a slightly different sweet note and more color.
- 1 Medium Red Onion: Cut into 1-inch wedges or thick slices. Offers a pungent sweetness that mellows beautifully when roasted.
- 1/3 cup Extra Virgin Olive Oil: Good quality olive oil forms the base of our flavorful coating and helps with roasting.
- 4–6 Cloves Garlic: Minced or finely grated. The heart of our flavor profile; adjust to your garlic preference. Fresh garlic is highly recommended.
- 1 Large Lemon: Zest of the entire lemon and juice of half (about 2 tablespoons). Provides bright acidity and a fresh citrus aroma.
- 1 teaspoon Dried Oregano: Adds a classic Mediterranean herbaceous note.
- 1/2 teaspoon Dried Basil: Contributes a hint of sweet, peppery flavor.
- 1/2 teaspoon Red Pepper Flakes (optional): For a touch of warmth and spice. Adjust to your heat tolerance.
- 1 teaspoon Kosher Salt (or to taste): Enhances all the other flavors.
- 1/2 teaspoon Freshly Ground Black Pepper (or to taste): Adds a pungent counterpoint.
- Fresh Parsley (about 2 tablespoons, chopped): For garnish, adding freshness and a pop of green at the end.
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup. If you don’t have a large enough sheet pan, you may need to use two to avoid overcrowding.
- Prepare the Vegetables: In a large mixing bowl, combine the trimmed asparagus, chopped bell peppers, and red onion wedges.
- Make the Lemon Garlic Marinade/Dressing: In a smaller separate bowl, whisk together the extra virgin olive oil, minced garlic, lemon zest, lemon juice, dried oregano, dried basil, red pepper flakes (if using), kosher salt, and black pepper. Whisk until well emulsified.
- Dress the Vegetables: Pour about two-thirds of the lemon garlic mixture over the vegetables in the large bowl. Toss thoroughly to ensure all the vegetables are evenly coated.
- Roast the Vegetables (Initial Roast): Spread the seasoned vegetables in a single layer on the prepared baking sheet. Try not to overcrowd them, as this will cause them to steam rather than roast. Roast in the preheated oven for 10-12 minutes, or until they begin to soften and show slight charring at the edges.
- Prepare the Shrimp: While the vegetables are roasting, add the peeled and deveined shrimp to the same bowl you used for the vegetables (no need to wash it). Pour the remaining one-third of the lemon garlic mixture over the shrimp and toss gently to coat them completely. Let them sit and absorb the flavors while the vegetables have their initial roast.
- Add Shrimp to the Pan: After 10-12 minutes, carefully remove the baking sheet from the oven. Push the vegetables to one side of the pan (or make space amongst them) and add the seasoned shrimp in a single layer. Ensure the shrimp are not piled on top of each other for even cooking.
- Roast Together: Return the baking sheet to the oven and continue to roast for another 6-8 minutes. The exact time will depend on the size of your shrimp. Cook until the shrimp are pink, opaque, and curled into a “C” shape. Be careful not to overcook the shrimp, as they can become tough and rubbery.
- Garnish and Serve: Once cooked, remove the baking sheet from the oven. If desired, squeeze a little extra fresh lemon juice over everything for an added burst of brightness. Sprinkle generously with freshly chopped parsley. Serve immediately while hot.
Nutrition
- Serving Size: one normal portion
- Calories: 450