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.4E2559DF-B116-4980-8137-A398E52177CC

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.623FE09A-68DC-43F9-B0BE-99C70C9B7FCC.jpeg
  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.0B91D9D6-F9DE-44A9-B876-6765E7C0D1CD

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!