Barb Szyszkiewicz shares a simple recipe for shrimp and vegetables to use in fajitas or rice bowls.
Cooking shrimp doesn't have to be complicated. Try this sheet pan recipe for a versatile meal with easy cleanup.
Simple Sheet Pan Shrimp
Makes 4 servings
3 cups bell peppers (any color), sliced
1 1/2 cups red onion, sliced
2 tbsp olive oil, divided
Lemon pepper seasoning blend
1 lb. shrimp, peeled and deveined (I use medium or large shrimp in this recipe; larger than that will require extra cooking time)
Cover your sheet pan with aluminum foil or parchment. Preheat oven to 425.
Toss peppers and onions in about 1 1/2 tbsp olive oil. Spread on sheet pan. Sprinkle with lemon pepper seasoning blend.
Bake 18 minutes. Meanwhile, peel and clean shrimp. Dry well, then toss in remaining olive oil and season with lemon pepper.
Add shrimp to sheet pan and bake 8 minutes more.
Serve as fajitas or in bowls with rice.
Copyright 2021 Barb Szyszkiewicz
Image copyright 2021 Barb Szyszkiewicz
About the Author
Barb Szyszkiewicz is a wife, mom of 3 young adults, and a Secular Franciscan. She is editor at CatholicMom.com. Barb enjoys writing, cooking, and reading, and is a music minister at her parish and an avid Notre Dame football and basketball fan. Find her blog at FranciscanMom and her family’s favorite recipes with nutrition information for diabetics at Cook and Count. Her booklet, The Handy Little Guide to Prayer, is available now from Our Sunday Visitor.