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For this vibrant dish, you need: - 1 pound large shrimp, peeled and deveined - 2 cups broccoli florets - 1 red bell pepper, sliced into strips - 1 yellow bell pepper, sliced into strips - 1 red onion, cut into wedges - 4 cloves garlic, minced - 1/4 cup olive oil - Juice and zest of 2 large lemons - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley for garnish (optional) You can swap some ingredients for variety or taste: - Shrimp: Use chicken or tofu for a different protein. - Broccoli: Try green beans or asparagus instead. - Bell peppers: Use any color pepper, or mix them all. - Olive oil: Substitute with avocado oil or melted butter. - Thyme: Fresh herbs like basil or oregano can work well. - Paprika: Use chili powder for more heat. This dish packs a healthy punch. Here’s a quick look: - Calories: About 320 per serving - Protein: 27 grams - Carbohydrates: 15 grams - Fat: 20 grams - Fiber: 3 grams This mix of shrimp and veggies offers protein, fiber, and healthy fats. It is a great option for a balanced meal. First, turn your oven to 400°F (200°C). This high heat helps cook the shrimp and veggies well. Next, grab a large sheet pan. Line it with parchment paper if you want easy clean-up. This step is not a must, but it makes life easier. In a large bowl, combine these ingredients: - 1/4 cup olive oil - 4 cloves garlic, minced - Juice and zest of 2 large lemons - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste Mix these together until smooth. Add the shrimp, making sure they get covered in the marinade. Let the shrimp sit for about 15 minutes. This waiting time allows the shrimp to soak up all those great flavors. While the shrimp marinates, prepare the veggies. On your sheet pan, place: - 2 cups broccoli florets - 1 red bell pepper, sliced into strips - 1 yellow bell pepper, sliced into strips - 1 red onion, cut into wedges Drizzle a little olive oil over the veggies, then sprinkle with salt. Toss them to coat well. Make space in the center for the shrimp. After marinating, place the shrimp in the center and pour any leftover marinade over them. Now, you are ready to bake! When picking shrimp, look for ones that are firm and shiny. Their shells should be clean and smell fresh, like the sea. Avoid shrimp with dark spots or a strong fishy smell. For this dish, large shrimp work best. They hold flavor and cook evenly. To keep your veggies tender, cut them into even pieces. This helps them cook at the same rate. Broccoli and bell peppers are great choices. Toss them with a bit of olive oil and seasoning before baking. Don’t overcook! You want them crisp, not mushy. Serve your shrimp and veggies right from the sheet pan. It looks nice and is easy. For a pop of color, sprinkle fresh parsley on top. You can also add lemon slices for a zesty touch. Pair this dish with rice or a light salad for a full meal. {{image_2}} You can swap veggies to match your taste. Try asparagus for a fresh crunch. Zucchini adds a nice softness. Carrots give a sweet touch and bright color. Snap peas bring a crisp bite. Mix and match to keep it fun! Spice it up with cumin for warmth. A sprinkle of cayenne pepper adds heat. If you like herbs, try oregano or basil. For a smoky twist, use smoked paprika. These spices make each bite exciting! To make this dish low-carb, skip the bell peppers. Use cauliflower instead. It roasts well and keeps it light. You can add more leafy greens, like spinach or kale. These changes keep it tasty and fit for keto diets. Storing leftovers is easy. First, let the dish cool down. Next, place the shrimp and veggies in an airtight container. You can keep them in the fridge for up to three days. If you notice any liquid, drain it out. This keeps the shrimp and veggies fresh and tasty. When reheating, you want to keep the shrimp juicy and the veggies crisp. Use the oven for the best results. Preheat your oven to 350°F (175°C). Place the leftovers on a baking sheet. Heat for about 10-15 minutes. Check often to avoid overcooking. You can also use a microwave. Heat in short bursts, about 30 seconds at a time. Stir between each burst to heat evenly. Freezing is a great way to save this dish for later. Use freezer-safe bags or containers. Place the shrimp and veggies in the bag, and try to remove as much air as possible. Label the bag with the date. You can freeze the meal for up to three months. To cook, thaw in the fridge overnight. Then reheat as mentioned before. Enjoy your meal anytime! Yes, you can use frozen shrimp. Just make sure to thaw it first. Place the shrimp in a bowl of cold water for about 15-20 minutes. Once thawed, peel and devein them if needed. Using frozen shrimp can save time, but fresh shrimp gives better taste. You can serve this dish with many sides. Rice or quinoa pairs well with the shrimp and veggies. A fresh green salad is also a great choice. You can even serve it with crusty bread to soak up the tasty juices. It takes about 15-20 minutes to cook shrimp in the oven. Keep an eye on them to avoid overcooking. The shrimp should turn opaque and firm when done. Perfectly cooked shrimp are key to a tasty meal. This article covered how to create a tasty lemon garlic shrimp dish. We discussed key ingredients, making marinades, and arranging shrimp and vegetables. I shared helpful tips for picking shrimp and cooking veggies just right. We also looked at fun variations and how to store your leftovers. Cooking can be easy and fun. You now have all the tools to make a delicious meal. Enjoy your time in the kitchen!

Sheet Pan Lemon Garlic Shrimp Veggies

Discover the deliciousness of Zesty Lemon Garlic Shrimp & Veggies, a quick and healthy dish that bursts with flavor! With juicy shrimp, colorful veggies, and a lemony garlic marinade, this recipe is perfect for busy weeknights. In just 35 minutes, you can have a delightful meal that pleases everyone at the table. Click through to explore this easy recipe and bring vibrant flavors to your dinner!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 cups broccoli florets

1 red bell pepper, sliced into strips

1 yellow bell pepper, sliced into strips

1 red onion, cut into wedges

4 cloves garlic, minced

1/4 cup olive oil

Juice and zest of 2 large lemons

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, thyme, paprika, salt, and pepper. Mix well to create the marinade.

      Add the shrimp to the marinade, tossing to ensure they are fully coated. Let it sit for about 15 minutes to absorb the flavors.

        On a large sheet pan, arrange the broccoli florets, red and yellow bell peppers, and red onion wedges. Drizzle with a little olive oil, sprinkle with salt, and toss to coat evenly.

          Create space in the center of the sheet pan for the shrimp. Once marinated, add the shrimp to the center and pour any remaining marinade over the top.

            Bake in the preheated oven for 15-20 minutes, until the shrimp are opaque and the vegetables are tender but still crisp.

              Remove from the oven and garnish with freshly chopped parsley, if desired. Serve immediately.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4