Sheet-pan cooking has become popular, and for good reason: There’s little prep, and cook time is minimal. If you’ve never cooked a sheet pan dinner, this is the perfect place to start. With vegetables, sweet potato, and shrimp, it’s a quick and easy well-balanced meal with 25 grams of muscle-building protein per serving.
Nutrition (per serving)
Calories: 195; protein: 25g; fat: 6g; carbs: 11g
Recipe and photo by Chelsey Amer, M.S., R.D.N., New York City-based private practice dietitian and creator of CitNutritionally.com.
Makes 4 servings
- 1 sweet potato, cut lengthwise and then into thin half-moons
- 1 Tbsp olive oil, divided
- 2 tsp low-sodium Italian seasoning, divided
- Salt and black pepper (optional, to taste)
- 1 medium zucchini, cut lengthwise and then into half-moons
- 1 cup sliced mushrooms
- 1 cup grape tomatoes
- 1 lb shrimp, deveined (fresh or frozen and thawed)
- 1/8 tsp smoked paprika
- Oregano, to taste, and fresh lemon juice for garnish (optional)
How to make it
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Place sweet potatoes on the left side of baking sheet. Drizzle with 1/2 teaspoon olive oil and sprinkle with a pinch of no-salt Italian seasoning, a pinch of chili powder, and salt and pepper to taste. Bake for 10 minutes.
Remove the sweet potatoes from the oven and add the grape tomatoes, zucchini, mushrooms, and shrimp to the baking sheet. Coat the remaining veggies and shrimp with the remaining olive oil and spices, like above. Add a pinch of smoked paprika to the mushrooms.
Return sheet pan to the oven for 8 minutes, then turn oven to broil for the last 2 minutes, or until shrimp are cooked through.
Sprinkle oregano on top before serving with a squeeze of fresh lemon juice, if desired.