One of my favorite ways to make shrimp is roasted in the oven, it comes out tender and flavorful every time! I added some of our favorite vegetables to make it a ONE-pan meal, and we loved it! A quick and EASY low-carb dish with tons of flavor, ready in under 3o minutes start to finish.
Ingredients
- 1 pound extra large peeled and deveined, tail-off shrimp (28)
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
- 3 garlic cloves, minced
- 3/4 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper, optional
- freshly ground black pepper, to taste
- olive oil spray
- 2 bunches, 12 ounces broccolini, ends trimmed (12 spears)
- 1 cup grape tomatoes, halved
- 1 teaspoon chopped fresh oregano
- 2 tablespoons fresh lemon juice
Directions
- Preheat oven to 400 degrees.
- Place shrimp in a medium bowl with 2 teaspoons olive oil, garlic, 1/4 teaspoon salt, red pepper flakes if using and black pepper. Toss gently to coat and set aside.
- Spray a large sheet pan with olive oil spray. Place broccolini and tomatoes on the sheet pan and toss with 2 tablespoons olive oil, ½ teaspoon salt, pepper and oregano. Spread out in an even layer. Roast for 15 minutes, tossing halfway through.
- Remove sheet pan from oven and add shrimp, placing them evenly around the veggies. Roast for 8 minutes.
- Top everything with lemon juice and serve.
