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- 1 pound large shrimp, peeled and deveined - 1 cup cherry tomatoes, halved - 1 bell pepper (red or yellow), sliced - 1 zucchini, sliced - 1 red onion, chopped - 3 tablespoons olive oil - Juice and zest of 2 lemons - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon salt - ½ teaspoon black pepper Gather these ingredients to create a tasty dish. The large shrimp forms the star of the meal. Pair it with fresh vegetables like cherry tomatoes, bell peppers, zucchini, and red onion for a colorful mix. The marinade brings everything together. Use olive oil, lemon juice, lemon zest, and minced garlic. This mix adds a bright flavor that complements the shrimp and veggies. Don't forget the seasonings. Dried oregano gives a nice herb touch. Adding salt and black pepper enhances the taste. Make sure to have all the items on hand. This will help you cook faster and keep the process smooth. First, you need to preheat your oven to 400°F (200°C). This step is key for even cooking. While the oven heats, make the marinade. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and black pepper. Mix well until everything blends nicely. Next, take the shrimp and place it in a large zip-lock bag or bowl. Add half of the marinade you just made. Toss the shrimp to coat it well. Let it sit for about 15 to 20 minutes. This will give the shrimp great flavor. Now, grab a large sheet pan. Spread out your cherry tomatoes, sliced bell pepper, zucchini, and chopped red onion. Drizzle the remaining marinade over these veggies. Toss them well to ensure they are all coated in the tasty marinade. After the shrimp has marinated, it's time to bake. Add the marinated shrimp on top of the veggies in a single layer. Place the sheet pan in the preheated oven. Bake for about 12 to 15 minutes. You know it's done when the shrimp turns pink and the veggies are tender. Enjoy the wonderful smells wafting through your kitchen! To achieve optimal shrimp doneness, cook them until they turn pink. This usually takes about 12-15 minutes at 400°F. Overcooking makes shrimp tough. Check them a minute early to avoid this. For even cooking of vegetables, cut them into similar sizes. This way, they cook at the same rate. Cherry tomatoes and bell peppers should match the zucchini and onion. Toss them with the marinade well. This helps them roast nicely. Serve directly from the sheet pan for a casual feel. The colors of the shrimp and veggies look great together. For a more elegant touch, divide the dish onto plates. Add lemon wedges on each plate. This adds a pop of color and flavor. If you want to use a grill, follow the same marinade steps. Skewer the shrimp and veggies. Grill them over medium heat for about 8-10 minutes. Watch closely to avoid burning. For stovetop cooking, use a large skillet. Heat some oil, then add the marinated shrimp and veggies. Cook over medium heat for about 10 minutes, stirring often. This method gives you a nice char and flavor. {{image_2}} You can easily switch up the vegetables in this dish. Try using asparagus, broccoli, or snap peas. Each adds a new taste and texture. If you want a different protein, consider chicken or firm tofu. Both options soak up the lemon garlic flavor well. To change the flavor, add spices like paprika or cayenne for heat. Fresh herbs like basil or cilantro can also brighten the dish. If you want a spicy kick, toss in some red pepper flakes. This small addition can really pack a punch! Making this dish gluten-free is simple. All the main ingredients are already gluten-free. To keep it low-carb, skip the zucchini or use less. Cauliflower can be a great swap for any starchy veggie. It will still taste great while keeping the carbs low. To keep your sheet pan lemon garlic shrimp and veggies fresh, follow these steps: - Place leftovers in an airtight container. - Store in the fridge for up to 3 days. - For longer storage, freeze leftovers in a freezer-safe bag. When freezing, remove as much air as possible to prevent freezer burn. This helps keep the shrimp and veggies tasty. Reheating shrimp and veggies can be simple and quick. Here are some methods: - Microwave: Place on a microwave-safe plate. Heat for 1-2 minutes, stirring halfway. - Oven: Preheat to 350°F (175°C). Spread on a baking sheet. Heat for 10 minutes or until warm. To keep the shrimp juicy and veggies crisp, avoid overheating. Add a splash of water in the microwave to create steam. You can safely store leftovers in the fridge for 3 days. If frozen, they last for up to 2 months. Always check for signs of spoilage before eating. If it smells off or looks strange, toss it out! You can serve this dish with several tasty sides. Here are some ideas: - Rice: White or brown rice pairs well. It soaks up the juices. - Quinoa: This grain adds protein and a nutty flavor. - Pasta: Lightly dressed pasta complements the shrimp and veggies. - Salad: A fresh salad adds crunch and brightness. - Crusty Bread: Use it to scoop up shrimp and veggies. These sides make your meal feel complete and satisfying. Yes, you can use frozen shrimp for this recipe. Here’s how: 1. Thawing: First, place the shrimp in a bowl of cold water for about 15-20 minutes. 2. Marinating: Once thawed, dry the shrimp before marinating. 3. Cooking: Add a couple of minutes to the baking time if the shrimp is still cold. Using frozen shrimp is a great way to save time and still enjoy this dish. Perfectly cooked shrimp should be pink and opaque. Here are some signs: - Color Change: Raw shrimp are gray. Cooked shrimp turn pink. - Shape: Cooked shrimp curl into a C shape. - Texture: They should feel firm and not squishy. Keep an eye on them to avoid overcooking. They cook quickly! Yes, this recipe works well for meal prep. Here are some tips: - Batch Cooking: You can double the recipe for more servings. - Storage: Store in airtight containers in the fridge for up to 3 days. - Reheating: Reheat gently in the microwave or oven to keep shrimp tender. Meal prepping with this dish makes healthy eating easy all week! This article covered a simple, tasty dish: Sheet Pan Lemon Garlic Shrimp with veggies. We explored the key ingredients, marinade, and steps for preparation. I shared tips to make the dish perfect, including ways to present it beautifully. You can customize the recipe with different veggies and proteins, too. Remember, storing leftovers properly helps maintain freshness. Now, you have the tools to create a delicious meal that satisfies any palate. Enjoy experimenting with this recipe for a fun, flavorful cooking experience.

Sheet Pan Lemon Garlic Shrimp Veggies

Discover the delicious simplicity of Sheet Pan Lemon Garlic Shrimp & Veggies! This easy recipe combines juicy shrimp and colorful vegetables roasted to perfection in just 35 minutes. With fresh lemon and garlic flavors, it’s the perfect dish for busy weeknights or entertaining guests. Click through to explore the full recipe and elevate your dinner game tonight! #LemonGarlicShrimp #SheetPanDinner #HealthyRecipes #QuickMeals
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup cherry tomatoes, halved

1 bell pepper (red or yellow), sliced

1 zucchini, sliced

1 red onion, chopped

4 cloves garlic, minced

3 tablespoons olive oil

Zest and juice of 2 lemons

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Marinade: In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and black pepper until well combined.

      Marinate the Shrimp: In a large zip-lock bag or bowl, add the shrimp and half of the marinade. Toss to coat and set aside to marinate for about 15-20 minutes.

        Prepare the Vegetables: On a large sheet pan, spread out the cherry tomatoes, sliced bell pepper, zucchini, and red onion. Drizzle with the remaining marinade and toss until the veggies are evenly coated.

          Add Shrimp to the Pan: After marinating, add the shrimp on top of the veggies on the sheet pan in a single layer.

            Bake: Place the sheet pan in the preheated oven and bake for about 12-15 minutes, or until the shrimp is pink and cooked through, and the vegetables are tender.

              Serve: Remove the sheet pan from the oven and sprinkle with fresh parsley before serving.

                Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 4

                  - Presentation Tips: Serve directly from the sheet pan for a rustic look, or divide onto individual plates with a wedge of lemon on each side for an elegant touch.