Roasted Shrimp With Peppers and Lemon

Roasted Shrimp With Peppers and Lemon
 Jonny Valiant
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preparation
15
minutes
cooking
30
minutes
Serves 4

Ingredients

1
cup
long-grain white rice
1
red bell pepper, thinly sliced
1
lemon, thinly sliced
6
sprigs fresh thyme
4
scallions, halved lengthwise and sliced into 1-inch pieces
1/4
teaspoon
crushed red pepper
2
tablespoons
olive oil
kosher salt and black pepper
1
pound
frozen large peeled and deveined shrimp, thawed
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.
Kate Merker
February 2009

Nutritional Information

  • Per Serving
  • Calories 392
  • Fat 9 g
  • Sat Fat 2 g
  • Cholesterol 172 mg
  • Sodium 534 mg
  • Protein 28 g
  • Carbohydrate 48 g
  • Fiber 3 g
What does this mean? See Nutrition 101.

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