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For this dish, use 1 pound of large shrimp. Make sure they are peeled and deveined. This step saves you time and keeps the dish clean. Fresh shrimp taste best, but you can use frozen. Just thaw them before cooking. You’ll need a mix of colorful veggies to make this meal pop. Use: - 2 cups broccoli florets - 1 cup bell peppers (mix red and yellow for brightness) - 1 zucchini, sliced - 1 red onion, cut into wedges These veggies add great flavor and texture. To make the shrimp and veggies shine, gather these ingredients: - 4 cloves garlic, minced - 3 tablespoons olive oil - Juice of 2 lemons - Zest of 1 lemon - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) This mix of seasonings gives your dish a bright, zesty kick. The lemon juice and zest brighten the shrimp and veggies. The olive oil keeps everything moist and tasty. Don't skip the fresh parsley; it adds a nice touch at the end. First, you need to preheat your oven. Set it to 400°F (200°C). While the oven heats, grab a large sheet pan. Line it with parchment paper. This step helps with cleanup later. In a big mixing bowl, add your shrimp and vegetables. Use 1 pound of shrimp, 2 cups of broccoli, 1 cup of sliced bell peppers, 1 sliced zucchini, and 1 cut red onion. Next, let’s make the sauce. In a small bowl, whisk together 4 minced garlic cloves, 3 tablespoons of olive oil, the juice from 2 lemons, the zest of 1 lemon, 1 teaspoon of dried oregano, and salt and pepper to taste. Pour this mixture over the shrimp and veggies. Toss everything well to coat it evenly. Now, spread the shrimp and veggie mix on the prepared sheet pan. Make sure the shrimp is in a single layer. This helps them cook evenly. Bake in your preheated oven for 12 to 15 minutes. Watch for the shrimp to turn pink and opaque. The veggies should be tender-crisp. Once done, take it out of the oven. Let it cool a bit, then garnish with fresh parsley before serving. Enjoy your meal! When picking shrimp, freshness is key. Look for shrimp that smell clean and sea-like. Avoid any that smell fishy. The shells should look shiny and feel firm. If you can get wild-caught shrimp, that’s a great choice. They often taste better than farm-raised shrimp. Size matters too! Large shrimp work best for this dish. They hold up well during cooking and have a nice bite. To cook shrimp and veggies evenly, spread them out on the pan. Make sure they are not crowded. If they are too close, they may steam instead of roast. It’s also important to place shrimp in a single layer. This helps them cook through without becoming rubbery. Check the shrimp around the 12-minute mark. They should turn pink and opaque. The veggies should be tender-crisp but not mushy. This dish shines on its own, but you can add more flair! Serve it over a bed of rice or quinoa for a filling meal. Adding a sprinkle of feta cheese can give it a nice tang. If you like heat, a dash of red pepper flakes will spice it up. Fresh lemon wedges on the side can enhance the lemon flavor. Garnish with parsley for a pop of color. Enjoy your healthy and tasty meal! {{image_2}} You can make this dish your own by adding different veggies. Think of colorful options like carrots, asparagus, or snap peas. You can also use frozen veggies if fresh ones aren’t available. Just make sure to cut them in similar sizes. This way, they will cook evenly. Adding a variety of vegetables not only boosts the taste but also adds nutrients. If you want to switch things up, try other proteins. Chicken breast or fish works well in this recipe. Cut the chicken into small pieces for even cooking. For fish, choose firm types like cod or salmon. Adjust the cooking time to ensure everything cooks properly. Each protein brings its own flavor, making your meal unique every time. This recipe is already gluten-free, thanks to the simple ingredients. Just be sure to check any sauces or seasonings for hidden gluten. You can also serve this with gluten-free grains like quinoa or rice. This way, you create a filling meal without any gluten worries. Enjoy a delicious dish that everyone can share! Store any leftover Lemon Garlic Shrimp Veggie Sheet Pan in an airtight container. Keep it in the fridge. It stays fresh for up to three days. Make sure it cools down before sealing. This helps prevent excess moisture. To reheat, place the leftovers on a baking tray. Preheat your oven to 350°F. Bake for about 10 minutes. This warms everything evenly and keeps the shrimp juicy. You can also use a microwave. Heat in 30-second bursts until warm. Stir in between to avoid uneven heating. You can freeze this meal for later use. Place cooled leftovers in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. When ready to eat, thaw overnight in the fridge. Reheat as described above for best results. Bake shrimp on a sheet pan for 12-15 minutes. The shrimp should turn pink and opaque. This time works well for large shrimp. Keep an eye on them to avoid overcooking. Overcooked shrimp become tough and rubbery. Yes, you can use frozen shrimp. Just thaw them before cooking. Place the shrimp in cold water for quick thawing. Pat them dry to remove excess moisture. This helps the shrimp cook evenly and absorb the flavors. Great vegetables for a sheet pan meal include: - Broccoli florets - Bell peppers (red and yellow for color) - Zucchini - Red onion Other options are asparagus, carrots, and cherry tomatoes. Choose veggies that roast well and have similar cooking times. This ensures even cooking and tasty results. This post covered all you need to know about making a tasty sheet pan shrimp meal. You learned about the best shrimp and veggies to use. The cooking steps and tips ensure your dish turns out perfect every time. You can switch up ingredients or make it gluten-free too. Easy storage and reheating tips help save any leftovers. Don't hesitate to try new flavors and enjoy. Cooking should be fun and simple!

Lemon Garlic Shrimp Veggie Sheet Pan

Savor the delightful flavors of Lemon Garlic Shrimp & Veggie Sheet Pan in just 25 minutes! This easy recipe combines succulent shrimp with vibrant veggies like broccoli, bell peppers, and zucchini, all tossed in a zesty garlic-lemon sauce. Perfect for a quick weeknight dinner, it’s both healthy and delicious. Click through to explore the full recipe and bring this tasty dish to your table tonight!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 cups broccoli florets

1 cup bell peppers, sliced (mix of red and yellow for color)

1 zucchini, sliced

1 red onion, cut into wedges

4 cloves garlic, minced

3 tablespoons olive oil

Juice of 2 lemons

Zest of 1 lemon

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

    In a large mixing bowl, combine the shrimp, broccoli, bell peppers, zucchini, and red onion.

      In a separate small bowl, whisk together the minced garlic, olive oil, lemon juice, lemon zest, oregano, salt, and pepper.

        Pour the lemon-garlic mixture over the shrimp and vegetables, and toss everything together until well coated.

          Spread the shrimp and vegetable mixture evenly on the prepared sheet pan. Make sure the shrimp are in a single layer for even cooking.

            Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque, and the vegetables are tender-crisp.

              Remove from the oven and let it cool slightly. Garnish with chopped fresh parsley before serving.

                Prep Time, Total Time, Servings: 10 minutes | 25 minutes | Serves 4