Looking for a quick and simple meal that bursts with flavor? You’ll love this Sheet Pan Lemon Garlic Shrimp recipe! In just a few easy steps, you can whip up a tasty dish, packed with shrimp and fresh veggies, all seasoned perfectly with lemon and garlic. Perfect for busy nights, this one-pan wonder makes cleanup a breeze. Let’s get cooking and make your weeknight dinners exciting!
Ingredients
Main Ingredients for Sheet Pan Lemon Garlic Shrimp
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 4 cloves garlic, minced
Additional Ingredients
– Juice and zest of 2 lemons
– 1 teaspoon smoked paprika
– 1 teaspoon red pepper flakes
– Salt and pepper to taste
Vegetables to Accompany the Dish
– 1 cup cherry tomatoes, halved
– 1 bell pepper (red, yellow, or green), sliced
– 1 zucchini, sliced into half-moons
For this dish, you want fresh shrimp. They bring the best flavor and texture. Choose large shrimp for a satisfying bite. The olive oil adds healthy fat and helps the shrimp cook evenly. Fresh garlic gives a strong, bold taste that brightens the dish.
The lemons add a tangy zing. You can use the zest and juice for a full lemon flavor. Smoked paprika brings depth and a hint of smokiness. Adjust the red pepper flakes to your spice level. A pinch of salt and pepper rounds out the flavors perfectly.
The vegetables add color and nutrition. Cherry tomatoes burst with sweetness. A bell pepper adds crunch and color. Zucchini cooks quickly and pairs well with shrimp. Together, these ingredients create a vibrant and tasty meal.
For the complete flavor experience, check out the Full Recipe.
Step-by-Step Instructions
Prepping the Oven and Ingredients
– Preheat the oven to 400°F (200°C).
– Line a large sheet pan with parchment paper.
Start by setting the oven to 400°F. This heat will help cook the shrimp and vegetables well. Next, grab a large sheet pan and line it with parchment paper. This makes cleanup easy and keeps food from sticking.
Making the Marinade
– Combine olive oil, garlic, lemon juice, lemon zest, smoked paprika, red pepper flakes, salt, and pepper.
In a mixing bowl, add 2 tablespoons of olive oil. Next, toss in 4 cloves of minced garlic. Squeeze the juice from 2 lemons and add the zest too. This adds a fresh lemon flavor. Add 1 teaspoon of smoked paprika and 1 teaspoon of red pepper flakes for some heat. Season with salt and pepper to taste. Whisk everything together until it’s well mixed.
Marinating and Arranging
– Marinate the shrimp for 15-20 minutes.
– Spread out vegetables on the sheet pan and season.
Add 1 pound of peeled and deveined shrimp to the bowl with the marinade. Toss to coat them well. Let the shrimp sit in the marinade for 15-20 minutes. While they marinate, arrange 1 cup of halved cherry tomatoes, 1 sliced bell pepper, and 1 sliced zucchini on the prepared sheet pan. Drizzle a little olive oil and sprinkle salt and pepper over the veggies. Toss them gently to coat.
Baking Instructions
– Add shrimp to the pan and bake for 10-12 minutes.
After the shrimp have marinated, spread them evenly over the vegetables on the sheet pan. This helps all the flavors mix. Place the sheet pan in the oven and bake for 10-12 minutes. The shrimp should turn pink and opaque, while the vegetables become tender and flavorful. Enjoy the delightful smell while it bakes!
For the full recipe, you can check the details included above.
Tips & Tricks
Enhancing Flavors
To boost the taste of your shrimp, try adding spices like cumin or coriander. Fresh herbs such as dill or basil add a bright note. Marination is key! Let the shrimp sit in the marinade for at least 15 to 20 minutes. This time helps the flavors soak in deeply.
Adjusting Cooking Times
For perfect shrimp, watch the color closely. They should turn pink and opaque. Usually, they need just 10 to 12 minutes in the oven. Vegetables should be tender but not mushy. If they look soft and the shrimp are pink, it’s time to eat!
Serving Suggestions
This dish pairs well with fluffy rice or a nice crusty bread. Serve it over rice for a filling meal. You can also add a fresh salad on the side for crunch and color. Enjoy your meal with a squeeze of lemon for an extra zing! For the full recipe, check the recipe section.
Variations
Spice Level Adjustments
To change the spice level, adjust the red pepper flakes. Start with less if you prefer mild. Add more flakes for extra heat. You can also use fresh chilies instead. They add a nice kick too. Try jalapeños or serranos for some fun flavor.
Vegetable Swaps
You can swap out the veggies in this dish. Asparagus, broccoli, or snap peas work well. You can also choose seasonal vegetables like squash in the summer. Carrots or Brussels sprouts are great in the fall. Feel free to mix and match based on what you like.
Protein Alternatives
If shrimp isn’t your thing, try chicken or tofu. Chicken thighs or breasts cook well in this dish. Cut them into bite-sized pieces for even cooking. For tofu, use firm tofu and cube it. Remember to adjust cooking times. Chicken needs longer, about 15-20 minutes. Tofu should cook for around 10-12 minutes. Check for doneness as you go.
Storage Info
Leftovers Storage Guidelines
To store leftover shrimp and vegetables, first, let them cool. Then, place them in an airtight container. Make sure to use a container that fits the amount you have. This helps keep the shrimp and veggies fresh. Store the container in the fridge for up to three days. If you want to keep them longer, freezing is a great option.
Reheating Instructions
When you reheat the shrimp and vegetables, aim for a gentle heat. Use a microwave or a skillet on low heat. If using a microwave, cover the dish with a damp paper towel to keep moisture. Heat in short intervals, stirring often. This helps maintain the shrimp’s tender texture and the veggies’ crunch. Avoid overheating to prevent rubbery shrimp.
Freezing Tips
Yes, you can freeze this dish! To freeze, first, let it cool completely. Then, place portions in freezer-safe bags or containers. Squeeze out as much air as possible to avoid freezer burn. You can freeze the shrimp and vegetables for up to three months. When you are ready to eat, thaw in the fridge overnight. Reheat gently to serve. Following these steps ensures your meal stays tasty and fresh. For the complete dish, see the Full Recipe.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. First, you need to thaw them. Place the shrimp in a bowl of cold water. Let them sit for about 15-20 minutes. Change the water halfway if needed. After thawing, pat them dry with paper towels. This step helps the shrimp cook evenly.
What can I substitute for lemon juice?
If you don’t have lemon juice, try lime juice. It gives a similar tangy flavor. You can also use vinegar, like apple cider or white wine vinegar. Both options add acidity that brightens the dish.
How do I know when the shrimp are cooked properly?
Perfectly cooked shrimp turn pink and opaque. They should curl into a “C” shape. The vegetables should be tender but still crisp. Look for bright colors in the veggies, too. This shows they are cooked just right.
Can I make this recipe ahead of time?
Yes, you can meal prep for this dish. You can marinate the shrimp and chop the veggies a few hours ahead. Just cover them and keep them in the fridge. When ready to cook, spread everything on the sheet pan and bake. Enjoy a quick and tasty meal!
This recipe for Sheet Pan Lemon Garlic Shrimp is simple and delicious. I covered the key ingredients, step-by-step instructions, and helpful tips. You can easily swap in different proteins or veggies based on your taste. Remember to marinate your shrimp for the best flavor. Enjoy serving this dish with your favorite sides. Whether it’s a weeknight dinner or a gathering, this meal shines. Try it out and savor the bright, fresh flavors!
