Roasted Shrimp With Peppers and Lemon

To Freeze: No need to thaw the shrimp. Just divide all the ingredients among 4 freezer bags and freeze for up to 3 months. To Cook: Transfer the frozen ingredients to a baking sheet and roast at 450 for 30-35 minutes. Serve with cooked long-grain white rice.

Roasted Shrimp With Peppers and Lemon

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  • Servings



  • 1 cup long-grain white rice

  • 1 red bell pepper, thinly sliced

  • 1 lemon, thinly sliced

  • 6 sprigs fresh thyme

  • 4 scallions, halved lengthwise and sliced into 1-inch pieces

  • ¼ teaspoon crushed red pepper

  • 2 tablespoons olive oil

  • kosher salt and black pepper

  • 1 pound frozen large peeled and deveined shrimp, thawed

  • ½ teaspoon paprika


1. Heat oven to 450° F. Cook the rice according to the package directions. 2. Meanwhile, in a large bowl, toss the bell pepper, lemon, thyme, scallions, red pepper, 1 tablespoon of the oil, and ¼ teaspoon each salt and black pepper. 3. Spread the mixture on a rimmed baking sheet (reserving the bowl). 4. Add the shrimp to the bowl and toss with the paprika, remaining tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Nestle in the mixture on the baking sheet. 5. Roast until the shrimp are cooked through and the bell peppers are tender, 10 to 12 minutes. Serve over the rice.


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