Roasted Shrimp With Peppers and Lemon
Serves 4|
Hands-On Time:
15m
|
Total Time:
30m
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
- 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.
Nutritional Information
- Per Serving
- Calories 392
- Fat 9g
- Sat Fat 2g
- Cholesterol 172mg
- Sodium 534mg
- Protein 28g
- Carbohydrate 48g
- Fiber 3g
What does this mean? See Nutrition 101.
Quick Tip
Since shrimp are almost always shipped frozen and defrosted before they hit the fish case, save money and be more assured
of freshness by buying bagged frozen shrimp.
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