Roasted Shrimp With Peppers and Lemon

Photo by  Jonny Valiant
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 392 calories
    • Fat 9 g
    • Sat Fat 2 g
    • Cholesterol 172 mg
    • Sodium 534 mg
    • Protein 28 g
    • Carbohydrate 48 g
    • Fiber 3 g


  1. Check 1cup long-grain white rice
  2. Check 1 red bell pepper, thinly sliced
  3. Check 1 lemon, thinly sliced
  4. Check 6 sprigs fresh thyme
  5. Check 4 scallions, halved lengthwise and sliced into 1-inch pieces
  6. Check 1/4teaspoon crushed red pepper
  7. Check 2tablespoons olive oil
  8. Check kosher salt and black pepper
  9. Check 1pound frozen large peeled and deveined shrimp, thawed
  10. Check 1/2teaspoon paprika


  1. Heat oven to 450° F. Cook the rice according to the package directions.
  2. Meanwhile, in a large bowl, toss the bell pepper, lemon, thyme, scallions, red pepper, 1 tablespoon of the oil, and ¼ teaspoon each salt and black pepper.
  3. Spread the mixture on a rimmed baking sheet (reserving the bowl).
  4. Add the shrimp to the bowl and toss with the paprika, remaining tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Nestle in the mixture on the baking sheet.
  5. Roast until the shrimp are cooked through and the bell peppers are tender, 10 to 12 minutes. Serve over the rice.