I know you all love a good sheet pan dinner! Veggies and shrimp (or any protein) get coated in a yummy spice mix and roasted while you whip up a vibrant green chimichurri sauce to slather over top. Serve it straight off the pan topped with creamy avocado and plenty of that chimichurri. Winner winner sheet pan dinner!
Ingredient Highlight
Shrimp! These little nutrient-packed crustaceans are an excellent source of selenium, vitamin B12, iodine, choline, iron, zinc, and omega-3 fats EPA and DHA, to name a few! They are also rich in the antioxidant astaxanthin, a carotenoid that gives shrimp (and lobster and salmon) their pink hue.
Servings 4
Prep Time 15 minutes 
Cook Time 30 minutes Ingredients
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp black pepper
- 1 1 red bell pepper, seeds removed, thinly sliced or chopped (about 2 cups)*
- 2 potatoes, cut into bite-sized cubes (about 2 cups)*
- 3 cups cauliflower florets*
- 3 tbsp olive oil, divided
- 1 tsp kosher salt, divided
- 1 lb peeled deveined shrimp, tails removed**
- 1 avocado, chopped
For the chimichurri:
- 2 cups loosely packed mixed herbs (parsley, mint, and/or cilantro)
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 cloves garlic
- *Use any mix of veggies (starchy and non-starchy) total 7 cups chopped.
- **I also tested this with tempeh and it was delicious! If you want to substitute cubed tofu, tempeh, or chicken for the shrimp, just add it to the baking sheet along with the veggies and toss everything with all of the spices, salt, and pepper
Instructions
- Preheat the oven to 450F. Line a baking sheet with parchment paper. Mix the paprika, garlic, and black pepper together in a small bowl.
- Add veggies to the baking sheet and toss with half of the spice mixture (1 tbsp), 2 tablespoons olive oil, and ½ teaspoons salt. Make sure to coat everything in the oil and spices. Bake for 15-20 minutes or until tender and browned in spots.
- In a bowl, toss the shrimp with remaining spice mix, 1 tablespoon olive oil, and ½ teaspoon salt. Scatter over the veggies and bake for 5-10 more minutes (depending on how big your shrimp are), or until pink and cooked through.
- In a high speed blender, add the herbs, oil, vinegar, salt, pepper, and garlic. Blend until smooth, scraping down the sides as needed. If it’s not blending, add equal parts olive oil and vinegar until it blends easily. Transfer to a small-medium bowl.
- Serve the shrimp and veggies topped with chopped avocado, plenty of chimichurri, and sprinkle of salt.
Items you can prep ahead (optional)
- Mix together spice mixture
- Peel/devein shrimp if they aren’t already
- Chop 7 cups worth of veggies to roast
- Make chimichurri
Substitutions:
- If you want to substitute cubed tofu, tempeh, or chicken for the shrimp, just add it to the baking sheet along with the veggies and toss everything with all of the spices, salt, and pepper.
- See note above to make vegan (tofu or tempeh work great).
- Use any mix of veggies.
Storage:
-
Store leftovers in an airtight container in the fridge
- Sheet pan shrimp and veg: up to 4 days
- Chimichurri: up to 7 days
Leftovers + Repurposing:
- Warm up leftover shrimp and veg in the microwave until warmed through. Top with lots of chimichurri, avocado, and a sprinkle of salt.
- Warm it up and toss it with some kale to turn it into a salad.
- Make chimichurri shrimp tacos!
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