Name: Sheet pan shrimp and peppers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 9 oz shrimp, peeled and deveined; 3/4 red bell pepper, sliced into strips; 3/4 yellow bell pepper, sliced into strips; 1/3 cup red onion, sliced into wedges; 1 tsp olive oil; 1/4 tsp garlic powder; 1/2 tsp red pepper flakes; 3/4 tsp salt; 3/4 tsp red wine vinegar; 1/4 cup white rice; 1/2 cup water

Nutrition

Per serving

466 calories

Protein: 44g; 38% of calories
Carbs: 54g; 47% of calories
Fat: 8g; 15% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the bell peppers and onion with half the olive oil, garlic powder, red pepper flakes, and a third of the salt. Spread into a single layer and roast for 15 minutes.
While the vegetables roast, combine the white rice, water, and another third of the salt in a small saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
Pat the shrimp dry and toss in a bowl with the remaining olive oil and salt. Move the roasted vegetables to one side of the sheet pan and add the shrimp to the other side in a single layer. Roast for 5 to 7 minutes. Done when opaque in the center, 145°F.
Drizzle the red wine vinegar over the roasted shrimp and vegetables. Fluff the rice and plate the sheet pan mixture on top.

Nutrition

Ingredients

Instructions

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