Roasted Shrimp with Bell Pepper
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 35 minutes from start to table. Sweet roasted bell peppers paired with succulent shrimp make for a restaurant quality meal that won't break the bank. I love that shrimp is loaded with protein and selenium, which supports your immune system, while the fresh garlic and lemon juice add incredible flavor without any heavy cream or complicated techniques. It's the kind of dish that looks fancy enough to impress guests but honestly feels effortless to throw together on a busy night.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 2red bell pepper(cut into 1-inch chunks)
- 1yellow bell pepper(cut into 1-inch chunks)
- 6garlic cloves(minced)
- 3 tablespoonsolive oil
- 2 tablespoonsfresh lemon juice
- 3 tablespoonsfresh parsley(chopped)
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 2 tablespoonsbutter
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the shrimp dry with paper towels and place them in a large bowl.
Tip: Dry shrimp will brown better and develop more flavor when roasted.
- 2
Add the minced garlic, olive oil, lemon juice, salt, black pepper, and red pepper flakes to the bowl. Toss the shrimp until evenly coated.
- 3
Spread the coated shrimp on a large baking sheet in a single layer.
Tip: Using a single layer ensures the shrimp cooks evenly and gets slightly caramelized.
- 4
Roast the shrimp in the preheated oven for 8-10 minutes, stirring halfway through, until they turn pink and opaque.
Tip: Don't overcook the shrimp or they will become tough and rubbery.
- 5
Remove the shrimp from the oven and push them to the sides of the baking sheet, creating space in the center.
- 6
Add the bell peppers and butter to the center of the sheet, toss together with the shrimp, and return to the oven for 6-8 minutes until peppers are tender-crisp.
Tip: The peppers should have some bite to them, so don't overcook this second round.
- 7
Remove from the oven and immediately sprinkle with fresh chopped parsley. Toss everything together gently.
Tip: Adding parsley at the end keeps it bright and prevents it from darkening in the oven.
- 8
Divide the roasted shrimp and peppers among serving plates and drizzle with any pan juices. Serve immediately while warm.
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