1poundraw jumbo shrimp,peeled and deveined, thawed
2cups1-inch chopped vegetables of your choice(Use a vegetable that cooks quickly such as broccolini, small florets of broccoli, asparagus, zucchini, yellow squash, cherry tomatoes, or peppers. You can also use a combination.)
4large cloves garlic,minced
2tablespoonsolive oil
Juice of half small lemon or 1 tablespoon lemon juice
Seasonings of your choice,to taste (I really like using bagel seasoning. You can also use other seasonings like salt, black pepper, red pepper flakes, cumin, garlic powder, etc)
Optional but recommended:
2 - 8.8ouncepouches of pre-cooked rice of your choice(white, brown, basmati, etc.)
1avocadosliced
Lemon wedges
Instructions
Preheat oven to 425 degrees. Combine shrimp and vegetables in a large bowl. Pour over garlic, olive oil, and lemon juice and toss until everything is coated.
Spread out shrimp and vegetables in a single layer on a large baking sheet lined with foil. Sprinkle over seasonings to taste. Bake for 10-12 minutes, or until shrimp are pink and vegetables are tender-crisp.
Optional: Microwave rice for 90 seconds or according to package instructions. Divide cooked rice, shrimp, and vegetables among bowls. Serve with sliced avocado and lemon wedges, if desired. Store any leftovers in an airtight container in the fridge for up to 3 days.