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To create a tasty dish, you need a few key ingredients. Here’s what you need: - 1 pound large shrimp, peeled and deveined - 2 cups broccoli florets - 1 cup bell peppers, sliced (mix of red, yellow, and green) - 1 large zucchini, sliced - 1/4 cup olive oil - 4 cloves garlic, minced - Juice and zest of 1 lemon - 1 teaspoon dried oregano - 1/2 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped for garnish When picking shrimp, look for large, fresh shrimp. They should smell like the ocean, not fishy. Choose shrimp that are firm to the touch. For vegetables, fresh is best. Look for bright colors and no soft spots. This ensures a crisp bite and great flavor in your dish. You can add a few extras to boost the taste. Consider adding: - Red pepper flakes for spice - Fresh lemon slices for extra zing - A splash of white wine for a rich flavor These options can take your dish from great to amazing! Experiment and find what you enjoy best. Start by preheating your oven to 400°F (200°C). This step is key for even cooking. While the oven heats, grab a large sheet pan. Make sure it is clean and dry. Lining the pan with parchment paper can help with cleanup, but it's not a must. In a large mixing bowl, add 1 pound of large shrimp that are peeled and deveined. Next, toss in 2 cups of broccoli florets, 1 cup of sliced bell peppers, and 1 sliced large zucchini. These veggies add color and crunch. Now, in a small bowl, whisk 1/4 cup of olive oil, 4 minced garlic cloves, the juice and zest of 1 lemon, 1 teaspoon of dried oregano, and 1/2 teaspoon of paprika. Add salt and pepper to taste. This mixture brings great flavor. Pour it over the shrimp and veggies and mix well. Make sure everything is coated. Spread the shrimp and vegetable mix evenly on your sheet pan. This step ensures even cooking. Place the pan in your preheated oven. Bake for 15 to 20 minutes. Keep an eye on the shrimp; they should turn pink and opaque. The veggies should be tender but still crisp. When done, remove the pan from the oven. Sprinkle fresh chopped parsley on top for a touch of color. You can serve it right on the sheet pan or transfer to a platter. Enjoy your vibrant, tasty meal! To get the best shrimp, choose large, fresh shrimp. They should be pink and firm. Avoid overcooking, as shrimp cook fast. Bake them for just 15-20 minutes. Look for a bright pink color and a slightly firm feel. This shows they are done. If you undercook them, they will be chewy. Use a meat thermometer; shrimp should reach 120°F (49°C). Different veggies cook at different rates. Broccoli and bell peppers take about 15-20 minutes. Zucchini cooks faster, so cut it thicker to balance the cooking time. If you want a bit of crunch, keep an eye on them. You can add zucchini halfway through cooking. This way, they stay firm and fresh. The lemon and garlic mix gives great flavor, but you can switch it up. Try adding red pepper flakes for heat. Fresh herbs like thyme or basil can elevate the taste. You can also use lemon pepper seasoning for a twist. Experimenting with spices can make the dish exciting. Always taste before serving to ensure the flavors are balanced. {{image_2}} You can make this dish fit different diets with simple swaps. If you need a gluten-free option, all the ingredients are naturally gluten-free. For a lower-carb meal, skip the zucchini and use cauliflower rice instead. If you are vegan, replace the shrimp with chickpeas or tofu. These swaps keep the meal tasty and fresh. To add some heat, sprinkle in red pepper flakes or a dash of hot sauce. If you love herbs, fresh thyme or basil can add great flavor. Try mixing in fresh dill for a bright touch. You can also add lemon pepper seasoning for a zesty kick. Each twist makes this dish unique and fun. Pair this dish with a light salad for a fresh crunch. A simple arugula salad with lemon vinaigrette works well. Quinoa or brown rice is a great side if you want something hearty. You could also serve warm crusty bread to soak up the tasty juices. Each side dish adds variety and makes the meal more enjoyable. Store any leftover shrimp and veggies in an airtight container. This helps keep them fresh. Place the container in the fridge. They will last for up to three days. When you want to eat them again, just take them out. To reheat, use the oven if you can. Set it to 350°F (175°C). Place the leftovers on a sheet pan. Heat for about 10 minutes. This keeps the shrimp tender and the veggies crisp. You can also use a microwave. If you do, heat in short bursts. This prevents overcooking. If you want to keep the dish longer, freezing is a great option. Let the shrimp and veggies cool completely first. Then, place them in a freezer-safe bag. Remove as much air as you can. They can stay in the freezer for up to three months. When you're ready to eat, thaw in the fridge overnight. Reheat as mentioned above. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. This will help them defrost quickly. Once thawed, pat them dry before mixing with the veggies. This helps prevent excess water in your dish. You can use many different vegetables. Carrots, asparagus, or snap peas all work great. Cherry tomatoes add a nice pop of color and flavor too. Just remember to cut them to similar sizes for even cooking. This way, everything cooks at the same time and stays crisp. Shrimp cook fast, so watch them closely. Bake them for about 15-20 minutes. They are done when they turn pink and opaque. If they curl up too much, they might be overcooked. Remove them from the oven as soon as they are ready for the best texture. You’ve learned how to make delicious sheet-pan lemon garlic shrimp and veggies. I shared key ingredients, cooking steps, and tips for perfecting your dish. Remember, the right shrimp and veggies matter. Explore flavor twists to keep things fresh. Storing leftovers properly helps maintain taste. Now, enjoy your meal and impress your family. Cooking can be fun and rewarding when you try new things.

Sheet-Pan Lemon Garlic Shrimp & Veggies

Easily elevate your dinner with this Sheet-Pan Lemon Garlic Shrimp & Veggies recipe! Packed with vibrant vegetables and succulent shrimp, this dish is not only delicious but also a breeze to make. Simply toss everything together on a sheet pan for a quick and healthy meal that’s perfect for busy weeknights. Click through to discover the full recipe and impress your loved ones with this flavorful feast!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 cups broccoli florets

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

1 large zucchini, sliced

1/4 cup olive oil

4 cloves garlic, minced

Juice and zest of 1 lemon

1 teaspoon dried oregano

1/2 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

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

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

        Pour the lemon garlic mixture over the shrimp and vegetables. Toss everything together until well coated.

          Spread the shrimp and vegetable mixture evenly on a large sheet pan.

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

              Once done, remove from the oven and sprinkle with fresh parsley before serving.

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

                  - Presentation Tips: Serve directly on the sheet pan or transfer to a large platter. Garnish with additional lemon slices and fresh parsley for a pop of color. Enjoy!