One Pan Sweet Chili Shrimp And Veggies Food

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ONE-PAN SWEET CHILI SHRIMP AND VEGGIES



One-Pan Sweet Chili Shrimp and Veggies image

This one-pan shrimp and veggies recipe has everything I'm looking for in a weeknight family dinner: quick, flavorful, nutritious and all three of my kids will eat it! My oldest son loves shrimp and I thought it would work well as a sheet-pan supper. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 pound uncooked shrimp (16-20 per pound), peeled and deveined
2 medium zucchini, halved and sliced
1/2 pound sliced fresh mushrooms
1 medium sweet orange pepper, julienned
3 tablespoons sweet chili sauce
1 tablespoon canola oil
1 tablespoon lime juice
1 tablespoon reduced-sodium soy sauce
3 green onions, chopped
1/4 cup minced fresh cilantro

Steps:

  • Preheat oven to 400°. Place shrimp, zucchini, mushrooms and orange pepper in a greased 15x10x1-in. baking pan. Combine chili sauce, oil, lime juice and soy sauce. Pour over shrimp mixture and toss to coat., Bake until shrimp turn pink and vegetables are tender, 12-15 minutes. Sprinkle with green onions and cilantro.

Nutrition Facts : Calories 199 calories, Fat 6g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 483mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 22g protein.

SHRIMP AND VEGETABLE SHEET PAN DINNER



Shrimp and Vegetable Sheet Pan Dinner image

A simple and delicious sheet pan dinner with shrimp and vegetables - you can use any combination of vegetables you like, but try to cut them all in even pieces.

Provided by Amy Schenkel

Categories     Seafood     Shellfish     Shrimp

Time 35m

Yield 4

Number Of Ingredients 10

1 red onion, coarsely chopped
1 red bell pepper, chopped
1 cup sliced fresh mushrooms
1 zucchini, chopped
3 tablespoons olive oil, divided
salt and freshly ground black pepper to taste
¼ teaspoon paprika
1 pound fresh shrimp, peeled and deveined
1 teaspoon lemon zest
½ teaspoon garlic powder

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil, salt, pepper, and paprika on a sheet pan and toss well to combine.
  • Roast in the preheated oven until vegetables are softened, about 15 minutes.
  • While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine.
  • Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.

Nutrition Facts : Calories 207.7 calories, Carbohydrate 6.3 g, Cholesterol 172.6 mg, Fat 11.3 g, Fiber 1.7 g, Protein 20.1 g, SaturatedFat 1.7 g, Sodium 243.5 mg, Sugar 3.3 g

ONE-PAN SWEET CHILI SHRIMP AND VEGGIES



One-Pan Sweet Chili Shrimp and Veggies image

This one-pan shrimp and veggies recipe has everything I'm looking for in a weeknight family dinner: quick, flavorful, nutritious and all three of my kids will eat it! My oldest son loves shrimp and I thought it would work well as a sheet-pan supper. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 pound uncooked shrimp (16-20 per pound), peeled and deveined
2 medium zucchini, halved and sliced
1/2 pound sliced fresh mushrooms
1 medium sweet orange pepper, julienned
3 tablespoons sweet chili sauce
1 tablespoon canola oil
1 tablespoon lime juice
1 tablespoon reduced-sodium soy sauce
3 green onions, chopped
1/4 cup minced fresh cilantro

Steps:

  • Preheat oven to 400°. Place shrimp, zucchini, mushrooms and orange pepper in a greased 15x10x1-in. baking pan. Combine chili sauce, oil, lime juice and soy sauce. Pour over shrimp mixture and toss to coat., Bake until shrimp turn pink and vegetables are tender, 12-15 minutes. Sprinkle with green onions and cilantro.

Nutrition Facts : Calories 199 calories, Fat 6g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 483mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 22g protein.

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