Quick and Easy Shrimp with Roasted Vegetables

This recipe was inspired by Publix Aprons Simple meals, except that I don't cook potatoes (or anything else) in microwave and I didn't use bacon (absolutely unnecessary). You can also use your own garlic butter, recipe follows.


  • 3 cups fresh baby potatoes, halved (12-14 oz)

  • 6 oz fresh green beans

  • 5-6 mini sweet peppers, coarsely chopped

  • 4 cloves garlic, finely chopped

  • 2 T herb garlic butter (or make your own)

  • 1/2 cup julienne cut sun-dried tomatoes

  • 1 T garlic/herb seasoning

  • 1 1/2 pounds peeled/deveined shrimp, thawed

  • 2 T olive oil

  • 1/2 cup shredded Parmesan cheese (optional)

Preheat the oven to 425 degrees F. Halve potatoes and place them in a medium pot. Cover with water, bring them to boil and then cook on medium heat about 5 minutes until they are almost done. Drain and place on a lightly greased baking sheet.

Quickly blanch green beans in a boiling water (1 minute), remove and let drain. Combine with potatoes, sun-dried tomatoes, peppers, garlic butter, seasoning and bake in the oven for 10-12 minutes. 

Toss shrimp with garlic and olive oil. Place shrimp on top of potato mixture and bake 4-5 additional minutes, until shrimp turn pink. Sprinkle with cheese and serve.



  • 2 sticks (16 oz) of unsalted/salted organic butter at room temperature

  • 4-6 large garlic cloves (depending how garlicy you like it), minced

  • chopped parsley or chives

Mix all ingredients in a medium bowl, season with salt and pepper to taste. Store in a glass container in refrigerator just like a regular butter. Use as a spread on bread or in recipes. Delicioso!


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