ONE PAN GARLIC LOVERS’ SHRIMP AND VEGGIES
- Katelynn
- Dec 14, 2017
- 1 min read
Ingredients 1 lb (450g) shrimp, peeled 3 Tbsp (42g) grass-fed butter or ghee, melted 1 tsp sea salt ½ tsp garlic powder ½ tsp freshly ground black pepper ⅛ tsp cayenne pepper 1 small head broccoli, cut into small florets 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 small zucchini, chopped 1 red onion, chopped 1 large carrot, sliced 10 large cloves garlic, sliced ½ cup grape tomatoes parsley for garnish (optional)
Method Preheat oven to 425ºF/218ºC. Dry shrimp thoroughly with paper towels. In a small bowl or measuring cup, mix together butter/ghee, salt, garlic powder, pepper, and cayenne. I use a glass measuring cup with a pour spout to make the drizzling easier later. Place all veggies except tomatoes on a baking sheet, drizzle on ¾ of the butter mixture, and toss well to coat. Place shrimp and tomatoes in a medium-sized bowl and drizzle on the remaining butter mixture. Toss gently to coat. Bake veggies for 12 minutes. Remove baking sheet and add the shrimp to the pan. Make sure the shrimp are touching the bottom of the pan. Add tomatoes. Return the baking sheet to the oven for 6 minutes for medium-sized shrimp. Adjust cooking time based on the size of your shrimp. Remove from the oven once shrimp are pink and opaque. Garnish with parsley, if desired. Serve immediately.