Sheet Pan Shrimp w/ Roasted Vegetables
INGREDIENTS:
Ingredients for the Shrimp:
- 4 cups shrimp, deveined (tail on or peeled)
- ¾ cup Herbes De Provence Olive Oil
- ½ cup Neapolitan Herb Balsamic Vinegar
- Juice from 2 lemons
- 2 tablespoons garlic, minced
- Salt and pepperIngredients for the Vegetables:
- 2 cups cherry tomatoes, halved
- 1 red bell pepper, julienned
- handful of asparagus (as many as you’d like)
- 1 large red onion, sliced
- 2 cups green beans (French green beans work the best in my opinion.)
- 1 cup feta cheese, crumbled
- 2 tablespoons Herb De Provence Olive Oil
- 1 tablespoon salt
- 1 tablespoon cracked black pepper
Instructions:
1. Take the shrimp and put in a plastic bag or container with the olive oil, balsamic vinegar, juice from two lemons, garlic and salt and pepper. Marinate for at least 30 minutes or prepare the night before. Make sure the shrimp is fully covered and add extra oil and vinegar if needed.
2. Preheat the oven to 400 degrees. Line a large sheet pan with parchment paper and spread vegetables out. Toss and coat with olive oil, salt and pepper.
3. Add the shrimp to the baking sheet on top of the vegetables and bake for 8-12 minutes until the shrimp are cooked through, depending on the size of the shrimp.
4. Remove from the oven and sprinkle with feta cheese. Serve immediately.
