Sheet Tray Shrimp and Potatoes With Lemon

By johnwhorfin

Ingredients

• 1 1/2 pounds baby potatoes
• 2 orange bell peppers, sliced into planks
• 1 bunch scallions, cut into 2-in. pieces
• 2 lemons, thinly sliced, plus lemon wedges for serving
• 1/4 cup plus 1 Tbsp. olive oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 1/2 - 1 teaspoon crushed red pepper flakes
• Few sprigs of fresh oregano
• 1 1/2 pounds frozen large peeled and deveined shrimp, thawed according to package directions
• Freshly ground black pepper
• Calories 444.59
• Fat 18.30g
• Sat fat 2.60g
• Cholesterol 273.86mg
• Carbohydrate 34.26g
• Fiber 4.12g
• Sugar 2.48g
• Protein 38.65g
• Sodium 957.22mg
• Calories 444.59
• Fat 18.30g
• Sat fat 2.60g
• Cholesterol 273.86mg
• Carbohydrate 34.26g
• Fiber 4.12g
• Sugar 2.48g
• Protein 38.65g
• Sodium 957.22mg

Details

Adapted from realsimple.com

Preparation

Step 1

How to Make It

Step 1

Preheat oven to 450°F. Toss potatoes, bell peppers, scallions, and lemon slices with ¼ cup oil, 1 teaspoon salt, red pepper flakes, and oregano sprigs on a rimmed baking sheet. Roast until potatoes are tender and peppers are blistered, 20 to 25 minutes.

Step 2

Toss shrimp with remaining 1 tablespoon oil and ½ teaspoon salt, plus several grinds of black pepper. Arrange in a single layer on top of vegetables and return to oven. Roast until shrimp are opaque, about 5 minutes.

Step 3

Serve with lemon wedges.