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Roasted Shrimp and Vegetables

Roasted Shrimp and Vegetables recipe
average rating

4.7 12
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prep time
15 min
total time
35 min
makes
6
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What You Need

1 lb. large shrimp (21 to 30 count), peeled, deveined
3 cups assorted cut-up vegetables (peppers, mushrooms, onions and/or zucchini), cut into 2-inch pieces
3/4 cup Kraft Zesty Italian Dressing
2 Tbsp. chopped cilantro
2 tsp. grated lime zest
1/2 tsp. chili powder

Make It

PLACE shrimp and vegetables in glass baking dish.

MIX dressing, cilantro, lime peel and chili powder until well blended. Pour over shrimp mixture.

BAKE at 350°F for 20 min. or until shrimp turn pink and vegetables are crisp-tender, stirring after 10 min.

kraft kitchens tips

How to Thaw Shrimp
Leave the shrimp in the refrigerator and not on the counter. Or place a closed packet in a bowl filled with cold water, changing the water every 10 min. until the shrimp are thawed.
Use Your Grill
Arrange shrimp and vegetables on wooden or metal skewers; place in shallow dish. Pour dressing mixture over skewers; cover. Refrigerate 30 min. to marinate. Remove skewers from marinade; discard marinade. Grill skewers over medium-high heat for 6 to 8 min. or until shrimp turn pink and vegetables are crisp-tender, turning occasionally.
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