Sheet Pan Shrimp & Charred Peppers with Garlic Oil
Ingredients
- 1 poundlarge shrimp (peeled and deveined)
- 3 wholebell peppers (mixed colors)
- 4 clovesgarlic
- ¼ cupolive oil
- 1 wholelemon
- ¼ teaspoonred pepper flakes
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¼ cupfresh basil
Prep
- 01
Mince 4 garlic cloves and whisk together with 1/4 cup olive oil and 1/4 teaspoon red pepper flakes in a small bowl.
- 02
Cut 3 bell peppers into 1-inch chunks, removing seeds and stems.
Method
- 01
Preheat oven to 450°F.
- 02
Toss shrimp and peppers on a large sheet pan with the garlic oil, red pepper flakes, salt, and black pepper until evenly coated.
- 03
Spread everything in a single layer and roast for 12–15 minutes, stirring halfway through, until shrimp are opaque and peppers are blistered and tender.
- 04
Squeeze lemon juice over the pan and scatter basil on top. Serve warm with crusty bread or over rice.
Spice Tips
For smoky depth, add 1/2 teaspoon smoked paprika to the garlic oil. For more heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A dash of Worcestershire or hot sauce drizzled at the end adds savory kick.
Prep the garlic oil while the oven preheats to save time. Leftovers keep in the fridge for 2 days and can be enjoyed cold or reheated gently.