Sheet Pan Shrimp and Vegetables with Rice Recipe

Southern Living Staff
Updated

Yields: Serves 4

Active time: 10 minutes

Total time: 25 minutes

Ingredients

  • 2 tablespoons olive oil

  • 1 tablespoon minced garlic (about 3 garlic cloves)

  • 1/4 teaspoon crushed red pepper

  • 1 1/2 teaspoons fresh thyme leaves, divided

  • 1 pound raw medium shrimp, peeled and deveined

  • 1 pint grape tomatoes

  • 1 medium zucchini, cut diagonally into 1/2-inch slices (about 1 cup)

  • 1 medium-size yellow squash, cut diagonally into 1/2-inch slices (about 1 cup)

  • 1 lemon, cut into quarters

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 2 (8.5-oz.) pouches microwavable basmati rice

Nutrition

calories 371

protein 22g

carbohydrate 48g

fiber 3g

fat 11g

Directions

  1. Preheat broiler with oven rack 6 inches from heat.

  2. Stir together olive oil, garlic, crushed red pepper, and 3/4 teaspoon of the thyme in a small bowl. Place shrimp and tomatoes in 2 separate bowls. Combine zucchini and yellow squash in a third bowl. Toss each with one-third of oil mixture.

  3. Heat a rimmed baking sheet in the oven, 2 minutes. Add zucchini, squash, and lemon (flesh side up) to hot baking sheet, and bake until squash begins to soften, about 5 minutes. Add tomatoes, and bake until tomatoes begin to burst, about 5 minutes. Stir in shrimp; bake until shrimp are cooked through and zucchini is tender and lightly browned, about 5 minutes. Remove from oven, and sprinkle with salt and pepper. Squeeze juice from roasted lemon over vegetables; stir to combine.

  4. Cook rice according to package directions. Divide rice, shrimp, and vegetables among 4 plates. Top evenly with remaining 3/4 teaspoon thyme.