Pregnancy Friendly Classic Shrimp Sheet-Pan Dinner
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Learn more →Ingredients
4 servings
- 1 lb large shrimp (21–25 count), peeled and deveined, tails on or off
- 1 medium zucchini, cut into ½-inch half-moons
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium yellow bell pepper, cut into 1-inch pieces
- 1 cup cherry tomatoes
- 3 tbsp olive oil, divided
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ¼ tsp red pepper flakes (optional)
- ¾ tsp kosher salt, divided
- ¼ tsp black pepper
- 1 lemon, half juiced, half cut into wedges for serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) and position a rack in the center. Line a large rimmed sheet pan with foil or leave it unlined.
- 2
In a large mixing bowl, toss the zucchini, red bell pepper, and yellow bell pepper with 2 tbsp of the olive oil, 1/2 tsp of the salt, and the black pepper until evenly coated. Spread in a single layer on the sheet pan and roast for 12 minutes, until the edges begin to soften and color slightly.
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