Healthy Shrimp Recipe: Easy One Sheet Dinner

We’ve established previously that I’m all about easy meals…but easy meals that are healthy! Since my parents tend to be the one’s I test these things on, they’ve had a variety of crockpot meals over the years from White Beach Chicken Chili to a Harvest Soup.

For Christmas, I wanted to try something a little more special and shrimp seemed perfect!

This was the first holiday together since my Dad’s heart attack and it made me realize how little I’ve thought about sodium in the past. Not that I overly salt food, but broth can be high in sodium or even our family tradition of a daily summer time sandwich needed to change.

Which made this a great option that’s full of flavor and naturally low in sodium! Boom! Easy, fast, healthy, low in sodium, I win.

One Pan Shrimp Dinner

The great thing about this is you can roast almost any veggies you want, so choose the one’s that you enjoy most. I opted for green beans because they were on hand, but I would have roasted them a smidge longer. Next time I’ll be using zucchini.

Print Recipe

One Pan Shrimp and Veggie Dinner

An easy weeknight meal you can make with any veggies you have on hand! An healthy option to switch it up from your normal chicken dinners.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: American

Keyword: Fast, Healthy, One pan

Servings: 4

Ingredients

• 2 tbsp EVOO
• 1 pound raw shrimp (peeled)
• 1/2 sliced onion (red or white)
• 1 bell pepper sliced
• 3 cups green beans
• 1 cup sliced zucchini
• 3 cups rice
• 1 tsp salt
• 1/4 tsp paprika
• 1/4 tsp black pepper
• 1/4 tsp oregano
• 1/4 tsp garlic powder

Instructions

• 1. Pre-heat oven to 425F and line a baking sheet with foil.

  2. Put a pot of water on to boil
  

  3. In large bowl, place sliced veggies and sprinkle with seasoning and olive oil. This will help get everything coated so much better than trying to drizzle olive oil over the pan.

  4. Spread veggies on baking sheet and cook for 15 minutes - a little longer if beans still feel to tough.

  5. Put rice in to cook for 16-18 minutes
  

  6. Flip veggies and add shrimp to the pan and cook for 5 minutes. Ensure shrimp is pink, but don't over cook they'll get rubbery.
  

  7. Dish it up!
  

Don’t make the mistake that I did of buying unpeeled shrimp. OOPS!!! In this case, after you’ve had everything rolling around in EVOO it’s a bit hard to peel.

Shrimp Health Benefits

Since I rarely share a recipe around here without telling you why it’s great for us runners, I couldn’t pass it up this time either!

• Super low in calories and fat
• High in protein
• Contains astaxanthin, which is a known inflammation fighter
• 100% of the Daily Value for selenium – fights free radicals
• 75% DV of vitamin B12 – great for energy
• Over 30% DV of choline, copper, and iodine – good for our livers, brain and muscle function

All right there you have it friends, another recipe to make you a better runner…or at least a runner who eats well without a ton of kitchen time!

How often do you eat shrimp?

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