Jennifer Causey
Hands-On Time
15 Mins
Total Time
45 Mins

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Serve with lemon wedges.

You May Like

Ratings & Reviews