A dinner that comes together on just one tray is a gift for weeknights. Start by roasting the potatoes, peppers, and scallions, then, right before you’re ready to eat, you add the shrimp for a final five minutes of roasting. It’s a hands-off dinner, allowing you more time to spend with your family, friends, or, hey, maybe just queuing a show up on Netflix. Shrimp with their tails removed are easier to eat, but if you’ve bought ones with their tails on, just pull off before adding to the sheet tray.
1½ pounds baby potatoes
2 orange bell peppers, sliced into planks
1 bunch scallions, cut into 2-in. pieces
2 lemons, thinly sliced, plus lemon wedges for serving
¼ cup plus 1 Tbsp. olive oil, divided
1½ teaspoons kosher salt, divided
½ - 1 teaspoon crushed red pepper flakes
Few sprigs of fresh oregano
1½ pounds frozen large peeled and deveined shrimp, thawed according to package directions
Freshly ground black pepper
Sat fat 2.60g
How to Make It
Preheat oven to 450°F. Toss potatoes, bell peppers, scallions, and lemon slices with ¼ cup oil, 1 teaspoon salt, red pepper flakes, and oregano sprigs on a rimmed baking sheet. Roast until potatoes are tender and peppers are blistered, 20 to 25 minutes.
Toss shrimp with remaining 1 tablespoon oil and ½ teaspoon salt, plus several grinds of black pepper. Arrange in a single layer on top of vegetables and return to oven. Roast until shrimp are opaque, about 5 minutes.
Serve with lemon wedges.
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