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For this Sheet-Pan Mediterranean Shrimp and Veggies dish, gather these key items: - 1 pound large shrimp, peeled and deveined - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 zucchini, sliced - 1 red onion, sliced - 2 cups cherry tomatoes, halved - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 3 tablespoons olive oil - Salt and pepper to taste These ingredients come together to create a colorful and tasty meal. The shrimp give a nice protein boost and the veggies add crunch and freshness. You can enhance your dish with these optional ingredients: - 1/2 teaspoon crushed red pepper flakes - Fresh parsley, chopped, for garnish - Lemon wedges, for serving The crushed red pepper adds a bit of heat. Parsley brightens the dish and the lemon gives it a zesty finish. Feel free to add any of these for extra flavor and flair. Prepping the shrimp and veggies Start by rinsing the shrimp under cold water. Peel and devein them if needed. Next, wash the bell peppers, zucchini, and red onion. Slice them into bite-sized pieces. Halve the cherry tomatoes. This mix will add color and taste to your dish. Combining ingredients In a large bowl, add the shrimp and sliced veggies. Toss in minced garlic, dried oregano, and smoked paprika. If you like a kick, add crushed red pepper flakes. Pour in olive oil and sprinkle with salt and pepper. Mix everything well to coat the shrimp and veggies evenly. Preparing the baking sheet Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy. Spread the shrimp and veggie mix evenly on the baking sheet, keeping it in a single layer. Baking and checking doneness Place the baking sheet in your hot oven. Bake for 15 to 20 minutes. Check the shrimp; they should turn pink and opaque. The veggies should be tender. Once done, take it out of the oven and let it cool for a couple of minutes. To ensure shrimp are cooked perfectly, look for a pink color and firm texture. Overcooked shrimp can become tough. Aim for about 15 to 20 minutes in the oven. Check them at the 15-minute mark. If they look pink and curl slightly, they are ready. For the best seasoning combinations, I love using dried oregano and smoked paprika. These add a warm, earthy flavor. You can also add crushed red pepper flakes for a little heat. Adjust the amount based on your taste. Don’t forget to sprinkle salt and pepper for balance. Garnishing adds visual appeal to your dish. I recommend topping the finished shrimp and veggies with chopped fresh parsley. The bright green color pops against the red and yellow of the veggies. You can also add lemon wedges for a nice touch. They add freshness and brightness to the plate. When serving suggestions with sides, consider pairing this dish with couscous or rice. These absorb the flavorful juices well. A simple green salad also complements the meal nicely. Enjoy the vibrant colors and tastes on your table! {{image_2}} You can switch up the veggies in this dish. Try using asparagus, broccoli, or carrots. These vegetables add different textures and flavors. They also keep the meal colorful and fun. For proteins, you can choose chicken or firm tofu. Chicken thighs work well and add a rich taste. Tofu absorbs flavors well, making it a great vegetarian choice. Just make sure to adjust cooking times. Adding fresh herbs can elevate your dish. Basil, dill, or cilantro bring bright flavors. Just sprinkle them on before serving for a fresh touch. You can also mix chopped herbs into the shrimp and veggies before baking. Different spices can change the flavor profile. Try adding cumin for warmth or lemon zest for brightness. You can also switch the smoked paprika for regular paprika, which gives a milder taste. Each change offers a new experience. To store leftovers, place them in an airtight container. Make sure to let the dish cool first. You can keep it in the fridge for up to three days. When it’s time to eat, take out what you need. To reheat, use a microwave or oven. If using a microwave, heat in short bursts. Stir after each burst to ensure even heating. If using an oven, set it to 350°F (175°C). Heat for about 10 minutes or until warm. You can freeze this dish if you want to save it for later. First, allow it to cool completely. Then, transfer it to a freezer-safe container. Label the container with the date. It can last in the freezer for up to three months. When you’re ready to eat, remove the container from the freezer. Thaw it in the fridge overnight. To reheat, follow the same steps as above for the oven or microwave. Enjoy your tasty meal! How long to bake shrimp? Bake shrimp for 15 to 20 minutes at 425°F. They turn pink and opaque when done. Keep an eye on them to avoid overcooking. Overcooked shrimp can become tough and chewy. Can I use frozen shrimp? Yes, you can use frozen shrimp. Just make sure to thaw them first. Thaw shrimp in the fridge overnight or place them in a bowl of cold water for quick thawing. Once thawed, follow the same steps in the recipe. What to serve with Mediterranean shrimp? I love serving Mediterranean shrimp with rice or quinoa. A fresh salad pairs well too. You can also enjoy it with crusty bread to soak up the juices. Try a light pasta for a fun twist. How to adjust the recipe for fewer servings? To adjust for fewer servings, simply cut the ingredient amounts in half. Use ½ pound of shrimp and half of each veggie. You can still follow the same baking time. Just make sure everything fits on the pan in a single layer. In this blog post, we explored how to create a delicious Mediterranean shrimp dish. We discussed key ingredients and shared easy steps for baking shrimp to perfection. I offered tips to enhance flavor and improve presentation. We also covered variations and storage methods to keep your meal fresh. You can enjoy this dish with confidence, knowing you have the tools to make it right. Experiment with your favorite veggies and spices for a unique twist. Happy cooking!

Sheet-Pan Mediterranean Shrimp and Veggies

Delight your taste buds with this flavorful Sheet-Pan Mediterranean Shrimp and Veggies recipe! In just 30 minutes, you can enjoy perfectly baked shrimp alongside vibrant bell peppers, zucchini, and cherry tomatoes, all seasoned to perfection. Ideal for busy weeknights or a quick dinner party, this dish is not only easy to make but also packed with fresh ingredients. Click through to discover the full recipe and elevate your next meal!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced

1 red onion, sliced

2 cups cherry tomatoes, halved

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon smoked paprika

1/2 teaspoon crushed red pepper flakes (optional)

3 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Lemon wedges, for serving

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the shrimp, sliced bell peppers, zucchini, red onion, and cherry tomatoes.

      Add the minced garlic, dried oregano, smoked paprika, crushed red pepper flakes (if using), olive oil, salt, and pepper to the bowl.

        Toss everything together until the shrimp and vegetables are well coated with the oil and seasonings.

          Line a large baking sheet with parchment paper for easy cleanup. Spread the shrimp and vegetable mixture evenly on the prepared baking sheet in a single layer.

            Bake in the preheated oven for about 15-20 minutes, or until the shrimp are pink and opaque and the vegetables are tender.

              Remove from the oven and let cool for a couple of minutes.

                Garnish with fresh parsley and serve with lemon wedges on the side for an extra zing.

                  Prep Time: 10 min | Total Time: 30 min | Servings: 4