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Grilled Shrimp and Vegetables

Ingredients

  • fresh or frozen shrimp cleaned
  • broccoli
  • 1 red pepper
  • 1 small zucchini
  • 2 carrots
  • juice of half a lemon
  • salt and pepper, to taste
  • 1 garlic clove minced
  • olive oil for frying

Instructions

  • Preheat the oven to 220º C, or 420º F, and place some parchment paper on a baking tray. For the air fryer option see below NOTE.
    Add the frozen shrimp to a deep bowl and let it sit for 30 minutes to 1 hour to thaw completely. Meanwhile, prepare the vegetables.
  • Chop the zucchini, red pepper and carrots into small cubes. Add to a large, deep bowl and pour a little oil and salt. Stir to coat all the pieces evenly with oil and salt. Add them to the baking pan and arrange them so that they do not touch each other. Have space from each piece of vegetable to another. This allows the vegetables to be crispy and baked on all sides. Bake for 20-30 minutes (depending on how many pieces there are). If necessary, check from time to time and, stir to bake evenly.
  • Chop the broccoli into smaller pieces. Heat water in a small saucepan. When it boils, add the broccoli and remove from the heat. Leave to set for 4-5 minutes and strain the water.
  • Heat oil on a grill pan (or a regular large pan) over medium-high heat and add the frozen shrimp and boiled broccoli. Add the garlic, salt, pepper and lemon juice. Leave to grill until the shrimp turn red and the broccoli is crispy and roasted. About 7-8 minutes.
    When the shrimp and broccoli are grilled to your taste, add the roasted vegetables and leave for 1-2 minutes for everything to be grilled and combined.
    Serve immediately or allow to cool before being stored in a glass, sealed container or refrigerator.