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Sheet Pan Shrimp and Veggies
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Pesto Sheet Pan Shrimp and Veggies

Ingredients

For the Basil Walnut Pesto:

  • 1 clove garlic
  • 1 cup walnuts
  • 1 oz parmesan
  • 1 small bunch basil
  • 5 oz spinach
  • 1/4 cup olive oil
  • 1 T lemon juice (juice from 1 lemon)
  • 4 T water

For the Sheet Pan Shrimp and Veggies w/ Rice:

  • 2 medium zucchini
  • 1 bunch asparagus
  • 8 oz sliced mushrooms
  • 1 # peeled, deveined shrimp
  • S&P
  • 2 T olive oil
  • 1 cup brown rice

Instructions

For the Basil Walnut Pesto:

  • in a blender or food processor, combine: 1 garlic clove, 1 cup walnuts, 1 oz parmesan cheese, large handful fresh basil, 5oz spinach, 1/4 cup olive oil, 1T lemon juice (juice of 1 lemon), 4T water, or as needed.
  • Blend until smooth.

For the Sheet Pan Shrimp and Veggies w/ Rice:

  • Add 1 cup brown rice to 2 cups water in a medium sauce pan. Bring to a boil, cover and lower heat to low. Simmer ~20 mins or until water is absorbed.
  • Preheat oven to 400 F.
  • Cut 2 medium zucchini into half-moons
  • Cut & discard woody ends off 1bunch asparagus. Cut spears in half.
  • Toss zucchini, 8 oz mushrooms and asparagus w/ 2T olive oil. Sprinkle lightly w/ S&P.
  • Place on sheet pan w/ 1# shrimp (may need more pans). Bake ~20 mins or until shrimp is cooked through & veg are fork tender.
  • Build a bowl w/ brown rice, shrimp and vegetables. Top w/ pesto to taste (1-2T) per serving. Mix & serve.