Best Prawn Vegetable Bake Recipes

10 BEST SHRIMP CASSEROLES

10 Best Shrimp Casseroles image

These shrimp casserole recipes will be the star of your meal! From shrimp scampi to pasta to enchiladas, take a break from chicken casseroles and serve up shrimp instead.

Provided by insanelygood

Number Of Ingredients 10

Ingredients

Baked Shrimp Scampi Casserole
Honey-Garlic Shrimp Stovetop Rice Casserole
Dump-and-Bake Creamy Shrimp Pasta
Easy Shrimp and Rice Casserole
EASY Jalapeño Shrimp Veggie Bake
Low-Carb Shrimp Enchiladas
{Keto} Spaghetti Squash Shrimp Alfredo
Shrimp and Wild Rice Casserole
One-Pot Lemon Orzo Shrimp
Shrimp u0026amp; Macaroni Casserole

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a shrimp casserole in 30 minutes or less!

Nutrition Facts :

MEDITERRANEAN SHEET PAN BAKED SHRIMP AND VEGGIES

Mediterranean Sheet Pan Baked Shrimp and Veggies image

Easy sheet pan baked shrimp and veggies, prepared Mediterranean style! The olive oil and citrus sauce with fresh ginger and spices makes all the difference. Comes together in 25 minutes!

Provided by The Mediterranean Dish

Categories Entree

Time 25m

Number Of Ingredients 15

Ingredients

1 lb asparagus, tough parts removed, cut into 2-inch pieces
2 cups cherry tomatoes
1 red onion, halved and thickly sliced
1 lb large shrimp, peeled and deveined
Private Reserve Greek extra virgin olive oil
1/2 lemon, juice of
Fresh chopped parsley for garnish
1/3 cup Private Reserve Greek extra virgin olive oil
1/4 cup white wine vinegar
1 tsp fresh grated ginger
1 tsp ground sumac
1 tsp ground cumin
1 tsp salt
1/2 tsp garlic powder
1/2 tsp ground black pepper

Steps:

Preheat oven to 400 degrees F.
Make the sauce. In a small bowl, add all the sauce ingredients. Whisk to combine.
Place the vegetables on the largest sheet pan you have (like this one). Pour 1/4 cup of the sauce on top, and work with your hands to make sure all the veggies are well coated. Spread the veggies out in one layer. Bake in heated oven for 10-12 minutes or so.
Meanwhile, in a large bowl, add the shrimp. Pour the remaining sauce on top, and again toss to make sure all the shrimp is well-coated.
Remove vegetables from the oven. Push vegetables to one half of the pan, and add the shrimp on the other half of the sheet pan. Shrimp should be in one layer, do not crowd.
Place pan back in oven. Bake for 5 minutes or so until shrimp is done, do not over-bake.
Remove from oven. Finish with a drizzle of extra virgin olive oil, freshly squeezed lemon juice, and parsley. Serve with a side of your favorite grain or this simple Lebanese rice.

Nutrition Facts : Calories 323 calories, Sugar 7.9 g, Sodium 157.8 mg, Fat 18.6 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 14.2 g, Fiber 4.3 g, Protein 27.5 g, Cholesterol 182.9 mg

EASY ONE PAN ROASTED SHRIMP AND VEGGIES

Easy One Pan Roasted Shrimp and Veggies image

Provided by Layla

Time 30m

Number Of Ingredients 11

Ingredients

1 lb shrimp (raw)
2 cups broccoli florets
1 zucchini (cubed or sliced)
1/2 onion (cubed or sliced)
1 bell pepper (cubed or sliced (any color))
1 medium carrot (thinly sliced (or potato))
2 tablespoons olive oil
1 tsp salt
1 tsp italian seasoning
1/4 tsp paprika
1/4 tsp black pepper

Steps:

Pre-heat oven to 425F for at least 10 minutes. Line a large sheet pan with foil and set aside.
Place veggies in a large bowl and sprinkle with half the seasoning mix and 1 tablespoon oil. In another bowl combine the shrimp, the remaining seasoning mix (half) and 1 tablespoon oil; set shrimp aside.
Pour the veggies into the sheet pan and bake for 12-15 minutes or until lightly charred. Add the shrimp and bake for 5 minutes or until pink and tender. Remove from oven and enjoy hot with rice, pasta, or salad!

SHRIMP AND VEGETABLE SHEET PAN DINNER

Shrimp and Vegetable Sheet Pan Dinner image

A simple and delicious sheet pan dinner with shrimp and vegetables - you can use any combination of vegetables you like, but try to cut them all in even pieces.

Provided by Amy Schenkel

Categories Seafood Shellfish Shrimp

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 red onion, coarsely chopped
1 red bell pepper, chopped
1 cup sliced fresh mushrooms
1 zucchini, chopped
3 tablespoons olive oil, divided
salt and freshly ground black pepper to taste
¼ teaspoon paprika
1 pound fresh shrimp, peeled and deveined
1 teaspoon lemon zest
½ teaspoon garlic powder

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil, salt, pepper, and paprika on a sheet pan and toss well to combine.
Roast in the preheated oven until vegetables are softened, about 15 minutes.
While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine.
Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.

Nutrition Facts : Calories 207.7 calories, Carbohydrate 6.3 g, Cholesterol 172.6 mg, Fat 11.3 g, Fiber 1.7 g, Protein 20.1 g, SaturatedFat 1.7 g, Sodium 243.5 mg, Sugar 3.3 g

PRAWN & VEGETABLE BAKE

Prawn & Vegetable Bake image

I like the recipe because it is really very simple and can be varied to suit what you have in the store cupboard and/or freezer. It is my own creation in response to my wife asking 'can we have something different?' when our resources were somewhat depleted. She was immediately taken with it and I now have to make it at least once a week, which is why I have found lots of ways to vary it! I must admit that I was very pleased with my first version and it is now one of my favourite dishes.

Provided by HowardDel8841

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces steamed cauliflower florets
10 ounces steamed broccoli florets
8 ounces steamed diagonally sliced carrots (The vegetables should be only just cooked and retain a crunch because they will be cooked again in t)
10 ounces peeled prawns, defrosted
2 ounces flour (plain or s.f)
2 ounces unsalted butter
1 pint whole milk (NOT semi-skimmed)
8 ounces roulade soft cream cheese
1 pinch cayenne pepper
3 ounces fresh white breadcrumbs
3 ounces finely grated cheddar cheese
3 tablespoons chopped fresh chives

Steps:

preheat the oven to 180C/350F/GM4.
Take an oval ceramic or ovenproof glass baking dish (9"x13" approx).
Arrange the cauliflower and broccoli florets in the dish so that there is an attractive balance of colour.
Next arrange the carrot slices between the cauli and broccoli, again ensuring an attractive balance of colour.
Now scatter the prawns evenly over the whole dish.
Set aside.
Melt the butter in a medium sized saucepan and then stir in the flour, using a wooden spoon.
Cook for two minutes, stirring all the time.
Now start to add the milk a little at a time, stirring all the time.
As the mixture thickens add more milk and keep stirring.
As the sauce thickens you might like to change to a whisk since this will ensure a smoother sauce.
When all the milk has been absorbed into the sauce, add the Roulade soft cheese and half the chives.
Season with a little cayenne pepper.
Stir and cook for two minutes before spooning carefully over the contents of the dish.
Mix the breadcrumbs and the grated Cheddar cheese.
Scatter evenly over the dish and bake in the oven for 25/30 minutes until the top is golden brown.
Scatter the remaining chives over the dish before serving.
Serve with steamed baby new potatoes, preferably Jersey Royals, if desired although this dish is sufficiently filling to stand alone.
You do not need to be too strict about the quantities of vegetables so long as you fill the dish.
BE SURE THAT YOU DO NOT OVERSTEAM THE VEGETABLES IN THE FIRST PLACE!
They must retain a crunch.
Be sure to refresh them in cold running water as soon as they are removed from the steamer.
This not only stops further cooking but also helps to retain the vibrant colours which make the dish attractive to the eye.
This dish is very versatile and is easily adapted to a vegetarian dish- simply leave out the prawns!
I also like to use wafers of thinly sliced ham as an alternative to prawns and I tend to add a little garlic to the cheese sauce because I like it!
'Roulade'is a garlic and herb flavoured cream cheese and any similarly flavoured cream cheese may be substituted.