"Can I use frozen shrimp?"

Absolutely, Just thaw them overnight in the fridge or under cold running water first. Never toss frozen shrimp straight onto the pan - they'll release too much water and steam instead of roast. And pat them extra dry after thawing.

"What other veggies can I add?"

Broccoli florets are my favorite addition - they get nice and crispy. Just cut them small so they cook fast enough. Cherry tomatoes (halved) and red onion wedges work great too. Basically, if it roasts well, throw it in. If you need tips on getting vegetables perfectly crispy, learning about air fryer chip science can offer some useful insights on moisture control.

"How do I keep the shrimp from overcooking?"

Set that timer religiously. Check at 8 minutes, then every minute after. The second they turn opaque and form a loose "C" shape, they're done. Walk away at your own risk - overcooked shrimp are about as appetizing as pencil erasers.

Sheet Pan Shrimp & Peppers: 30-Minute Magic Dinner Fix

Print Recipe

A simple and flavorful sheet pan meal with shrimp and peppers.

Author: Nour Pullen
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Yield: 4 servings
Category: Main Dish
Method: Baking
Cuisine: American
Diet: Low Calorie

Ingredients

Scale

1 lb shrimp, peeled and deveined
2 bell peppers, sliced
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 lemon, sliced

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Instructions

Preheat oven to 400°F.
Toss shrimp and peppers with olive oil, garlic powder, paprika, salt, and black pepper.
Spread evenly on a sheet pan.
Top with lemon slices.
Bake for 10-12 minutes until shrimp is cooked through.

Notes

Use fresh shrimp for best results.
Adjust seasoning to taste.
Serve with rice or crusty bread.

Find it online: https://crispzy.com/sheet-pan-shrimp-peppers-recipe/