Easy Roasted Shrimp With Sweet Peppers
Shrimp go great with everything, it's just a fact. But they go especially well in this easy roasted shrimp recipe paired with peppers and green onions - and a yummy summer cider.
Servings: 6 servings
- 2 pounds large (16-20 or 21-25 count raw shrimp, peeled and deveined)
- 2-3 tablespoons good olive oil
- 3 green onions, sliced
- 5-6 sweet mini peppers, sliced into rings
- 2 lemons, sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
In a large bowl, toss the shrimp with 2 tablespoons of olive oil, onions, peppers, lemon slices and the salt & pepper. Add a bit more olive oil to coat of needed.
Arrange the shrimp in 1 layer on a rimmed sheet pan, ensuring that the peppers and lemon slices are spread evenly throughout. Roast for 8 to 10 minutes, just until the shrimp are pink, firm and cooked through. Serve alone or over salad, pasta or rice.
Calories: 212kcal | Carbohydrates: 5g | Protein: 32g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 381mg | Sodium: 1371mg | Potassium: 236mg | Fiber: 2g | Sugar: 2g | Vitamin A: 790IU | Vitamin C: 56mg | Calcium: 233mg | Iron: 4mg