This easy one pan Roasted Honey Balsamic Shrimp and Vegetables is very pleasurable to eat. The combination of balsamic vinegar, honey, and crushed red pepper yields the perfect sweet and spicy flavor. This dish is the go-to meal if you are looking for a healthy, delicious, quick, and interesting recipe with low calorie density ingredients. This meal can be consumed as is; or can also be served over quinoa or rice.
Let’s talk about balsamic vinegar…
I tested this recipe with two types of balsamic vinegar. I first used a commercial grade aged Balsamic Vinegar with no added colors or flavors because I was looking for a vinegar that had some authenticity and quality, and furthermore, that would not break the bank. I took a trip to Costco and purchased their Kirkland Aged Balsamic Vinegar of Modena. This vinegar, in my opinion, has a good balance of sweetness and tartness.
I also tested this recipe with another commercial grade balsamic vinegar that had caramel colors and flavors added. It still yielded a delicious result.
Bottom line: use the balsamic vinegar of your choice for the marinate!
Some tips about shrimp…
When it comes to shrimp, it is easy to overcook or undercook them. When baking shrimp, be sure to spread them out in one layer to ensure they roast evenly. Just five or six minutes at 400 degrees is enough to cook them through. They will turn pink and opaque. They will become tender and juicy.
Roasting your veggies…
Roasting your vegetables over fifteen minutes at 400 degrees will make them tender and slightly crispy. Cut your vegetables fairly the same size, so they cook at an even rate. If you prefer crunchier veggies, I recommend roasting them for a shorter period of time. While roasting, the vegetables will stay moist because of the olive oil added; and the salt and pepper will add more flavors.
Roasted Honey Balsamic Shrimp with Vegetables
Ingredients
Shrimps & marinate:
- 1 pound raw shrimp peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon raw honey
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper
- ¼ teaspoon salt
Vegetables:
- 2 cups broccoli florets
- 1 cup chopped mixed bell peppers
- 1 cup sliced mushrooms
- ½ cup sliced white or red onions
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees. Line large baking sheet with foil coated with oil or nonstick spray. Set aside
- Clean shrimp, pat dry, and place in a bowl.
- In another bowl, whisk together olive oil, balsamic vinegar, honey, paprika, garlic powder, cayenne pepper, black pepper, red crushed pepper, and salt.
- Pour marinate over shrimp, mix, and refrigerate for at least 15 minutes.
- Place vegetables in a large bowl, drizzle olive oil and sprinkle salt and black pepper.
- Toss vegetables to ensure they are evenly coated with oil, salt and pepper.
- Place vegetables in a single layer on baking sheet.
- Bake vegetables for 10-15 minutes until tender.
- Remove shrimp from marinate. Add shrimp on top of vegetables in a single layer. Bake for 5-6 minutes.
- Serve immediately. Enjoy!
