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Easy Sheet Pan Shrimp and Veggies

This tasty shrimp and veggie sheet pan dinner is an easy weeknight dinner go-to.
Course Main Course
Cuisine American
Keyword easy, gluten-free, sheet pan, Shrimp, Veggies
Prep Time 20 minutes
Cook Time 35 minutes
Servings 4 servings
Calories 321kcal

Ingredients

  • 4 cups sweet potatoes cut into fry shapes about 2 small sweet potatoes
  • 1 tbsp cornstarch*
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 lb frozen and thawed or raw shrimp
  • 2 cups fresh snap peas
  • 1 tbsp olive oil
  • 1/2 tsp salt

Instructions

  • Preheat the oven to 400 F. Add the sweet potatoes to a large zip top bag with the cornstarch and 2 tablespoons olive oil. Seal bag and massage the sweet potatoes until thoroughly combined and it’s hard to see the cornstarch. Spread onto a rimmed baking sheet and bake for 25 minutes.
  • Meanwhile, add the shrimp and snap peas to another rimmed baking sheet and toss with 1 tablespoon olive oil and salt. Add to the oven with the sweet potato pan and roast for 8-10 minutes. Serve immediately with your favorite dipper.*You can omit the cornstarch if desired, though it helps the sweet potatoes to get a little crunchy.

Nutrition

Calories: 321kcal | Carbohydrates: 31g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 182mg | Sodium: 799mg | Fiber: 5g | Sugar: 7g