Description
This Sheet Pan Parmesan Shrimp and Veggies recipe offers a quick and delicious way to enjoy tender roasted vegetables paired with juicy, parmesan-coated shrimp. Enhanced by the convenience of pressure cooker preparation, this flavorful dish is perfect for a nutritious weeknight meal with minimal cleanup.
Ingredients
Scale
Main Ingredients
- 1 head Broccoli, cut into 1-inch florets
- 1 Red onion, diced into 1-inch pieces
- 0.5 Cauliflower, cut into 1-inch florets
- 1 cup Grape or cherry tomatoes, halved if large
- 0.25 cup Olive oil, divided
- 1.5 teaspoons Kosher salt, divided
- 1 pound Large shrimp, peeled and deveined
- 0.5 cup Parmesan cheese, freshly grated, divided
- 0.5 teaspoon Dried oregano
- 1 teaspoon Lemon zest, fresh
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for roasting the vegetables, ensuring they cook evenly and develop a nice roasted flavor.
- Toss Vegetables: In a large mixing bowl, combine the broccoli florets, diced red onion, cauliflower florets, and halved grape or cherry tomatoes. Add 2 tablespoons of olive oil and 1 teaspoon of kosher salt, then toss well to coat all the veggies evenly.
- Roast Vegetables: Spread the prepared vegetables in a single layer on a sheet pan. Roast in the preheated oven for 20 minutes. Remember to stir the vegetables halfway through cooking to promote even roasting.
- Prepare Shrimp: While the vegetables are roasting, place the peeled and deveined shrimp in another bowl. Add the remaining olive oil, 0.5 teaspoon kosher salt, dried oregano, fresh lemon zest, and half of the grated parmesan cheese. Toss to coat the shrimp thoroughly.
- Add Shrimp and Cheese: Once the vegetables are roasted, arrange the shrimp on top of the veggies on the sheet pan. Sprinkle the remaining parmesan cheese evenly over the shrimp and vegetables.
- Final Roast: Return the sheet pan to the oven and roast for an additional 8 to 10 minutes, or until the shrimp turn pink and are firm to the touch, indicating they are cooked through.
- Serve: Serve the dish hot, optionally with lemon wedges or extra parmesan for added brightness and flavor. Store any leftovers in the refrigerator and reheat gently to maintain shrimp tenderness.
Notes
- Serve with lemon wedges or extra parmesan for added brightness and flavor.
- Refrigerate leftovers promptly and reheat gently to keep shrimp tender and prevent overcooking.
- Make sure not to overcrowd the sheet pan to ensure vegetables and shrimp roast evenly.
- Adjust the amount of kosher salt to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Sheet pan dinner, Parmesan shrimp, roasted vegetables, quick dinner, easy shrimp recipe, healthy shrimp dish, weeknight meal
