Sheet Pan Citrus Shrimp and Roasted Vegetables by @breadandbasil

For the Shrimp:

12 - 16 oz cleaned shrimp

1 tbsp orange zest (about 1 large orange)

2 tbsp fresh orange juice

1 tsp lime zest (about 1 lime)

1 tbsp fresh lime juice

2 cloves garlic, grated or finely minced

2 tbsp Colavita Premium Selection Extra Virgin Olive Oil

1 tbsp honey

Colavita Sea Salt and Black Pepper, to taste

For the Vegetables:

Feel free to use your favorite combination of vegetables — this is a quick-cooking and colorful suggestion

1 red onion, cut into 1-inch strips

1 bell pepper, cut into ½ inch strips

8 oz sugar snap peas

2 tbsp Colavita Premium Selection Extra Virgin Olive Oil

Colavita Sea Salt and Black Pepper, to taste

For the sauce:

2 tbsp fresh orange juice

1 tbsp fresh lime juice

2 tsp dijon mustard

1 tbsp honey

3 tbsp Colavita Premium Selection Extra Virgin Olive Oil

Colavita Sea Salt and Black Pepper, to taste

Colavita Instant Polenta (prepare 2-4 servings)

Preheat the oven to 425°F. Combine all the ingredients for the shrimp in a medium bowl, and let marinate while you prepare the vegetables.

Add all the vegetables to a large sheet pan, and toss with olive oil, sea salt, and black pepper. Spread in a single layer and roast for 15 minutes or until almost tender and starting to brown.

Add the shrimp and remaining marinade to the pan, and roast for an additional 5-7 minutes. The shrimp are cooked when they are opaque and c-shaped.

While the shrimp cook, make the sauce: whisk together the orange juice, lime juice, mustard, and honey. Slowly drizzle in the olive oil, whisking constantly. Season with salt and pepper to taste.

Prepare the polenta according to package directions.

Serve the roasted shrimp and vegetables over polenta with sauce.

Print Options:

Sheet Pan Citrus Shrimp and Roasted Vegetables by @breadandbasil