Roasted Shrimp With Peppers and Lemon

shrimp-peppers
Photo by  Jonny Valiant
Roasted Shrimp With Peppers and Lemon 3.3 253 5 1
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  • Serves 4
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  • Nutritional Information
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    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

Heat oven to 450° F. Cook the rice according to the package directions.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.Spread the mixture on a rimmed baking sheet (reserving the bowl).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.Roast until the shrimp are cooked through and the bell peppers are tender, 10 to 12 minutes. Serve over the rice.

Ingredients

  1. Check 1 cup 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 1/4 teaspoon crushed red pepper
  7. Check 2 tablespoons olive oil
  8. Check kosher salt and black pepper
  9. Check 1 pound frozen large peeled and deveined shrimp, thawed
  10. Check 1/2 teaspoon paprika

Directions

  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.