Sheet Pan Parmesan Shrimp and Veggies {Summer Slim Down Series #6}

Inspired by the fireworks on the 4th of July, I wanted to make something really colorful that would pop with flavor. When I stumbled across Giada's Sheet Pan Parmesan Shrimp and Veggies... I knew it was perfect. It starts with a colorful arrangement of vegetables: broccoli, cherry tomatoes, cauliflower, purple onion, and then, of course, the shrimp. Not to mention, roasting veggies and shrimp really helps to bring out the flavor and get everything popping in your mouth, just like the fireworks.

This was one our favorite slim down meals so far this summer! The shrimp are coated with Parmigiano Reggiano, as well as garlic powder, red pepper flakes, and Italian seasoning. They are oh so delicious served over the flavorful roasted vegetables and make for such a satisfying but somewhat light meal. Plus, it is so easy and comes together so quickly. You can't go wrong. This is totally worth turning your oven on for!

YIt's worth noting that I read the directions wrong and completely removed the veggies from the ssheet pan after they roasted for 15 minutes. I was supposed to leave the veggies on the sheet pan aand continue to roast them when I added the shrimp, but it all worked out ok. Of course, this is also why I have no pictures of the meal on the sheet pan, but nevertheless, it still tasted delicious!

Sheet Pan Parmesan Shrimp and Veggies

Adapted from Eat Better, Feel Better

by Giada De Laurentiis

Serves 4

 1 small broccoli crown, cut into 1-inch florets

1 red onion, cut into 1-inch dice

1/2 medium cauliflower, cut into 1-inch florets

4 tablespoons olive oil

1-1/2 teaspoons salt

1 pound large shrimp, peeled and deveined

1/2 cup freshly grated Parmigiano-Reggiano

1/2 teaspoon dried oregano*

2 tablespoons panko*

1 lemon

Note: I omitted the oregano and used Italian seasoning, garlic powder and red pepper flakes instead. All to taste, no specific amounts.

 Preheat the oven to 450F. 

In a large bowl, mix the broccoli, onion, cauliflower, tomatoes, 3 tablespoons of the olive oil, and 1 teaspoon of the salt. Spread the vegetables on a rimmed baking sheet and roast for about 15 minutes, until cooked through and just beginning to brown.

Meanwhile, combine the shrimp, Parmigiano, oregano, the remaining 1 tablespoon oil, and the remaining 1/2 teaspoon salt to the same bowl that was used for the vegetables. Toss well to coat evenly in the cheese and oregano. Remove the vegetables from the oven and scatter the shrimp on top. Stir gently to combine andsprinkle with the panko, if using. 

Return to the oven for 8 to 10 minutes, until the shrimp are pink and cooked through. Grate the zest from the lemon over the mixture and toss to combine. Cut the zested lemon into wedges and serve with the shrimp and veggies.