Roasted Shrimp with Bell Pepper
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Succulent garlic-infused shrimp tossed with vibrant bell peppers, finished with a hint of lemon and fresh herbs for a colorful, restaurant-quality dish ready in under 30 minutes.
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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