Roasted Shrimp, Peppers & Onions

Today is Good Friday, one of the most important days of the year for Christians.  My son has arrived home and tomorrow my other two children will once again fill my house with laughter and love.  Tonight’s meal was a quick, meatless meal that can be cooked on any weeknight after work.  I came across this recipe a few months ago on the website – Laughing Spatula.  I just haven’t had the opportunity to make it, but my son loves seafood so tonight it finally made its debut in our rotation.  There are absolutely no leftovers, so I’m guessing it’s a keeper for us.

In addition to the shrimp, I cooked a homemade pizza because it wouldn’t be Good Friday without pizza.  I didn’t make the dough from scratch tonight as my husband happened to pick up a fresh pizza dough in his travels.  If you are buying pizza every Friday night, consider making one with your spouse, or children.  It’s super easy and fun and honestly, if you have good sauce, more delicious.

We are having our Easter dinner and birthday party for my husband tomorrow.  We are having Prime Rib and I’ll capture some photographs and share the recipe for that at some point.  I’m happy to have a full house to cook for and share this Easter holiday and birthday with.

Roasted Shrimp, Peppers & Onion

Ingredients:

• 1 pound raw deveined shrimp, without tails 
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 Vidalia onion, sliced large
• 1/4 cup olive oil
• 2 limes 1 juiced, 1 sliced for condiment
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin, ground
• 1/4 teaspoon crushed red pepper
• 1 teaspoon salt
• 1/2 teaspoon ground pepper

Directions:

1. Pour a small glass of Jameson Caskmates IPA Edition, turn on Alexa for dancing in the kitchen.
2. Preheat oven to 450 degrees.
3. Line baking sheet with aluminum foil
4. Mix olive oil, chili powder, crushed pepper, cumin, garlic, juice of 1 lime, salt and pepper in small bowl or measuring cup.
5. Add sliced veggies and shrimp into large bowl and toss with olive oil mixture
6. Spread onto prepared baking sheet.

1. Bake for 8-10 minutes or until veggies are soft and starting to brown and shrimp is cooked through.

2. Serve with remaining lime slices.

We didn’t, but the original recipe said you could roll this mixture in a warmed tortilla.  Recipe adapted from – Sheet Pan Chili Lime Shrimp, Laughing Spatula

Make sure you have something cold to cool the heat this packed.  Enjoy!

Author: Laura Kump

I'm on a mission to reclaim my health. Life and a high stress job led me to forming many unhealthy habits, leaving me living in fear for my future self. Using a science based plan, I made small changes that have helped me achieve better health and fitness and put me on the path to meet my goals. As a certified health coach, I make healthy living accessible for all by keeping it simple. Many times health can feel overly complicated, but I've found ways to show people that small targeted changes can empower them to live healthier lifestyles. For instance, traffic light eating can totally change your lives. Knowledge is a super power and I look forward to sharing it with you. View all posts by Laura Kump