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Sheet Pan Balsamic Shrimp and Summer Vegetables | Sheet Pan Suppers Review
TASTE AND TELL13Ingredients
45Minutes
370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 medium zucchini (sliced into ½-inch thick half moons)
- 1 yellow summer squash (medium, sliced into ½-inch thick half moons)
- 1 orange bell pepper (or medium red, yellow, stem and seeds removed, cut into 1-inch chunks)
- 1 cup cherry tomatoes (halved)
- 1 red onion (medium, cut into 1-inch chunks)
- kosher salt
- black pepper
- 1/4 cup extra virgin olive oil (divided)
- 3 Tbsp. balsamic vinegar (divided)
- 1 lemon
- 1 1/2 lb. shrimp (peeled and deveined, tails left on, if desired)
- 1/2 tsp. worcestershire sauce
- 1/4 cup basil leaves (roughly chopped)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol260mg87% |
| Sodium470mg20% |
| Potassium920mg26% |
| Protein37g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber5g20% |
| Sugars9g |
| Vitamin A40% |
| Vitamin C160% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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