Easy sheet pan recipe with shrimp and vegetables

For years, the only way I cooked shrimp was to sear it in a skillet. Then I discovered roasting shrimp on a sheet pan. This is my easy go-to on a busy night.

The recipe below is the basic version: simply toss shrimp with olive oil, lemon and fresh herbs. You can throw a vegetable on the sheet pan as well, as long as it doesn’t get crowded. (Crowding causes the shrimp to steam, rather than roast). The vegetables I use include cherry tomatoes, diced zucchini and broccoli florets.

You can also vary the fresh herbs. I am especially fond of a parsley-basil combination, but other fresh herbs, including cilantro, thyme and oregano also work. (With smaller leafed or more intensely flavored herbs, use only a tablespoon).

Serve the succulent shrimp over rice or atop a green salad for a healthful, low calorie — and really delicious — dinner.

Herb-Roasted Shrimp

1 ½ pounds peeled shrimp (16/20 per pound)

2 tablespoons olive oil

2 teaspoons grated lemon zest

1 tablespoon lemon juice

1/4 cup fresh basil leaves, chopped

1/4 cup fresh parsley leaves, chopped

1. Preheat the oven to 450 degrees. Coat a sheet pan with cooking spray.

2. Combine the olive oil, lemon zest and juice, basil and parsley in a bowl. Toss with the shrimp.

3. Spread the shrimp out in a single layer on the sheet pan and roast until it is just cooked through, about 5 to 7 minutes. Serve hot or at room temperature.

SERVES 4