Easy Sheet Pan Shrimp And Veggies (Edit recipe)

Notes

If you like your vegetables roasted and brown, bake them for 15 minutes before adding the shrimp, then bake for 15 more minutes. This dish can be made "saucy" by adding 2 tablespoons of butter to the pan after baking and combining the butter with the juice that has accumulated on the pan. Rinse the shrimp: Set the shrimp in a colander and run under cold water to remove any debris. Remove the legs: Gently pull off the small legs from the bottom of the shrimp. Remove the shell: Hold the shrimp by the tail. Starting at the head end where you removed the legs, use your fingers to crack open and peel away the shell. As you reach the tail, use your other hand to keep the small tail section attached as you peel (or you can remove the tail too if you’d like). Make a shallow slit down the back of the shrimp: Run a pairing knife from the heat to the tail, being careful not to cut too deeply. Remove the dark vein: Use the tip of your knife or your hands to gently remove the vein. Rinse the shrimp under cold water once more to remove any leftover gunk, then pat dry before cooking or marinating.