I am DIGGING sheet pan dinners.
And this is one of my new faves.
Seriously, I don’t know that I want to go back to any other type of cooking. Because this truly solves allthethings that plague us busy weeknight cooks.
No standing over the stove (no splatters? yes, please!).
High temps = massive flavor.
Today’s dinner irl is courtesy of Melissa from No. 2 Pencil blog. Check her out – she shares easy, delicious family-friendly recipes that are super doable and beautifully photographed.
This dish was positively delicious and a pleasure to both prepare and clean up afterward. And let me take a moment here to sing the praises of frozen shrimp. We always have it on-hand, making last-minute meals a snap.
Stay tuned for more sheet pan dinners coming soon! And I read a tip recently that I haven’t tried yet but sounds good. If you pre-heat the pan as soon as you turn on the oven, the bottoms of your ingredients will get just as much heat as the tops when they start to cook. Let me know if you try this (just be careful handling that hot pan!).
from No. 2 Pencil
1 1/2 pounds cleaned shrimp
1 each yellow, red and orange pepper, thinly sliced
1 small red onion, thinly sliced
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon each garlic powder, onion powder, cumin and paprika
chopped fresh cilantro
Place a sheet pan in the oven and heat to 450 degrees.
Combine shrimp, peppers, onion, olive oil and spices in a large bowl – toss to coat.
Remove pan from oven, line with parchment paper or foil and spread out the shrimp mixture evenly. Cook for 8 minutes, turn the oven to broil and cook for an additional 2 – 3 minutes.
Squeeze lime over and sprinkle with cilantro. Serve with tortillas.
This delicious recipe brought to you by Sheri Silver
Get more great dinner ideas on my Pinterest board!