Shrimp Sheet Pan Medley

I’ve been obsessed with sheet pan dinners lately – really I’m quite amazed by all that you can do on a sheet pan! This is what I call clean eating……quick clean-up!

Serves 6 people

Ingredients:

• 1 Handful Heirloom carrots, peeled, ends trimmed
• 2 Potatoes, cleaned and cut into small quarters
• 2 Mini White Zucchinis, julienne sliced
• 1 Yellow Zucchini, julienne sliced
• 1 Aloha Pepper, julienne sliced (or red pepper)
• 1-2 Small onions, peeled and halved (or quartered)
• 454 g Shrimp, cleaned, de-veined and shell removed

Marinade Dressing

• ½ Cup Extra virgin olive oil
• 2 cloves Garlic, peeled and minced
• 2 Tbsp Minced Fresh Parsley
• Salt and Pepper to taste

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Line a large sheet pan with aluminum foil.
3. In a bowl, combine all ingredients for the marinade dressing and mix well.
4. Place the potatoes and carrots on the sheet pan. Add 1/3 of the marinade dressing to the potatoes and carrots and mix well to coat. Roast for 15 minutes.
5. Once the 15 minutes is complete, add the zucchinis, pepper and onions and another 1/3 of the dressing. Mix all vegetables together, coating all with the marinade dressing. Roast for another 10-15 minutes (depending on how well cooked you want your vegetables).
6. Meanwhile, add the shrimp to the remaining dressing and allow to marinade. Once the vegetables are cooked, remove the pan from the oven, push all of the vegetables to 2/3 of the baking sheet and add the shrimp to the other 1/3, laying out flat. Cook for 5 minutes.
7. Remove the pan from the oven and mix all ingredients together.
8. Plate and Enjoy!