Happy Tuesday, friends! I’m enjoying my week off from work – and getting ready for a little getaway this weekend. But, I’m here today with a simple recipe that is perfect for those summer evenings. It’s light, healthy – and is one of my favorite sheet pan meals to make in a pinch: it’s my simple summer shrimp recipe.
So, this dinner spends about 25 minutes in the oven – and takes about ten minutes to prep. So, it’s not quite a 30-minute meal, but close enough. I’ve made this a couple of times this summer, and it’s been a hit. Great with a glass of white wine (and ya’ll know I’m not a big white wine drinker), but pair this meal with Cakebread’s Sauvignon Blanc.
Here’s what you’ll need
- 1 pound of peeled, deveined shrimp
- 3-4 cloves of garlic
- Juice of 1 lemon
- 1 head of broccoli
- 1 pound of cherry tomatoes
- olive oil
- red pepper flakes to taste
- Salt and pepper to taste
Here’s what you’ll do
- Preheat your oven to 400 degrees
- Prep your shrimp by seasoning them with red pepper flakes, garlic, salt and pepper. Set aside.
- Chop your broccoli and halve your tomatoes, season with salt, pepper and drizzle with olive oil. Place on a sheet pan covered in foil in the oven for 15 minutes.
- After the 15 minutes, toss your veggies.
- Once your broccoli and tomatoes have been cooking for 15 minutes, add the shrimp to the pan. Cook for 10 more minutes.
- I add some feta in at the very end of cooking and let it cook for about 1 more minute. Squeeze the juice of a lemon on top of everything once you take it out of the oven.
Simple, easy and healthy!
