Description
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.
Yield: 4servings | Serving Size: 7shrimp, 3 spears broccolini plus tomatoes
Ingredients
1poundextra large peeled and deveined, tail-off shrimp (28)
2tablespoonsplus 2 teaspoons extra-virgin olive oil, divided
3garlic cloves, minced
3/4teaspoonkosher salt
1/8teaspooncrushed red pepper, optional
freshly ground black pepper, to taste
olive oil spray
2bunches, 12 ounces broccolini, ends trimmed (12 spears)
1cupgrape tomatoes, halved
1teaspoonchopped fresh oregano
2tablespoonsfresh lemon juice
Instructions
- 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.
Last Step:
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Nutrition
Serving: 7shrimp, 3 spears broccolini plus tomatoes, Calories: 238kcal, Carbohydrates: 9g, Protein: 26g, Fat: 11.5g, Saturated Fat: 1.5g, Cholesterol: 172mg, Sodium: 474.5mg, Fiber: 3g, Sugar: 0.2g
