SPICY SHRIMP SHEET-PAN DINNER
Get dinner on the table in less than 30 minutes with this easy, beautiful and delicious sheet-pan supper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Position oven rack 4 inches from broiler. Set oven control to broil. Spray large, rimmed sheet pan with cooking spray.
- In large bowl, mix olive oil, chili garlic sauce, honey and salt. Add shrimp, tomatoes and chick peas. Toss to coat, then pour in even layer on pan. Broil 5 minutes; stir, then broil 2 to 3 minutes longer or until shrimp are pink and cooked through.
- Divide spinach among 4 plates. Top with shrimp mixture. Sprinkle with feta.
Nutrition Facts : Calories 420, Carbohydrate 30 g, Cholesterol 170 mg, Fat 3 1/2, Fiber 7 g, Protein 30 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 11 g, TransFat 0 g
SHRIMP AND VEGETABLE SHEET PAN DINNER
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil, salt, pepper, and paprika on a sheet pan and toss well to combine.
- Roast in the preheated oven until vegetables are softened, about 15 minutes.
- While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine.
- Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 6.3 g, Cholesterol 172.6 mg, Fat 11.3 g, Fiber 1.7 g, Protein 20.1 g, SaturatedFat 1.7 g, Sodium 243.5 mg, Sugar 3.3 g
SWEET AND SPICY JERK SHRIMP
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
- Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry.
- Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeno, oil, and jerk seasoning in a large bowl. Divide mixture between the prepared pans.
- Roast in the preheated oven until shrimp are opaque, about 15 minutes.
- Sprinkle with cilantro and serve with brown rice and lime wedges.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 61.1 g, Cholesterol 258.9 mg, Fat 9.4 g, Fiber 5.9 g, Protein 31.4 g, SaturatedFat 1.5 g, Sodium 647.5 mg, Sugar 30.4 g
SHEET PAN SHRIMP AND SAUSAGE BAKE
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.
- Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside.
- Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly.
- Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan.
- Bake in the preheated oven for 8 minutes.
- Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.
- Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 39.2 g, Cholesterol 120.1 mg, Fat 13.7 g, Fiber 7 g, Protein 18.9 g, SaturatedFat 2.5 g, Sodium 1010.2 mg, Sugar 4.5 g
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