Sheet Pan Roasted Shrimp with Sweet Potato, Zucchini, and Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Roasted Shrimp with Sweet Potato, Zucchini, and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Shrimp with Sweet Potato, Zucchini, and Bell Peppers

A vibrant, one-pan dinner featuring succulent roasted shrimp paired with tender sweet potato, zucchini, and bell peppers. This dish is lightly tossed in olive oil and seasoned to perfection with garlic and herbs, offering a balanced blend of flavors and textures that make for a satisfying, nutritious meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

345kcal
Protein
32.9g
Fat
7.1g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5 oz shrimp (peeled & deveined)

1 medium sweet potato (~100g)

1 medium zucchini (~196g)

1 medium red bell pepper (~119g)

1 tsp olive oil

1/2 tsp garlic powder

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel, devein, and rinse the shrimp; pat them dry with paper towels.

  • 3

    Peel the sweet potato and cut it into 1/2-inch cubes. Slice the zucchini into half-moons and cut the bell pepper into strips.

  • 4

    Place the sweet potato, zucchini, and bell pepper on a sheet pan. Drizzle with olive oil, sprinkle garlic powder, salt, and pepper, and toss to coat evenly.

  • 5

    Arrange the shrimp on the sheet pan among the vegetables.

  • 6

    Roast in the oven for 10-12 minutes, or until shrimp turn pink and vegetables are tender.

  • 7

    Remove from the oven, give everything a light toss, and serve immediately.

Sheet Pan Roasted Shrimp with Sweet Potato, Zucchini, and Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Roasted Shrimp with Sweet Potato, Zucchini, and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Shrimp with Sweet Potato, Zucchini, and Bell Peppers

A vibrant, one-pan dinner featuring succulent roasted shrimp paired with tender sweet potato, zucchini, and bell peppers. This dish is lightly tossed in olive oil and seasoned to perfection with garlic and herbs, offering a balanced blend of flavors and textures that make for a satisfying, nutritious meal.

NUTRITION

345kcal
Protein
32.9g
Fat
7.1g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5 oz shrimp (peeled & deveined)

1 medium sweet potato (~100g)

1 medium zucchini (~196g)

1 medium red bell pepper (~119g)

1 tsp olive oil

1/2 tsp garlic powder

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel, devein, and rinse the shrimp; pat them dry with paper towels.

  • 3

    Peel the sweet potato and cut it into 1/2-inch cubes. Slice the zucchini into half-moons and cut the bell pepper into strips.

  • 4

    Place the sweet potato, zucchini, and bell pepper on a sheet pan. Drizzle with olive oil, sprinkle garlic powder, salt, and pepper, and toss to coat evenly.

  • 5

    Arrange the shrimp on the sheet pan among the vegetables.

  • 6

    Roast in the oven for 10-12 minutes, or until shrimp turn pink and vegetables are tender.

  • 7

    Remove from the oven, give everything a light toss, and serve immediately.