Sheet Pan Lemon Garlic Shrimp & Veggies

A complete meal baked on one pan.

Sheet Pan Lemon Garlic Shrimp & Veggies:

Fresh, Flavorful & Easy

This simple yet delicious sheet pan meal is perfect for a weeknight dinner! The shrimp are juicy and flavorful, while the roasted veggies add a satisfying crunch.

Ingredients:

For the shrimp:

• 1 lb (450 g) large shrimp, peeled and deveined
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• Zest of 1 lemon
• 1 tsp paprika
• 1 tsp dried oregano or thyme
• Salt and pepper, to taste

For the vegetables:

• 1 lb (450 g) baby potatoes, halved
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp dried Italian seasoning or thyme

Instructions:

1. Preheat the oven:
   • Preheat your oven to 400°F (200°C).
2. Prepare the shrimp:
   • In a bowl, combine the shrimp with olive oil, minced garlic, lemon juice, lemon zest, paprika, dried oregano (or thyme), salt, and pepper.
   • Toss everything together to coat the shrimp evenly. Set aside to marinate while you prepare the veggies.
3. Prepare the vegetables:
   • In a large mixing bowl, toss the halved baby potatoes with olive oil, salt, pepper, and Italian seasoning (or thyme). Spread them out evenly on a large sheet pan.
   • Roast the potatoes in the preheated oven for 20-25 minutes, or until they are almost tender and golden, flipping halfway through.
4. Add the vegetables:
   • After the potatoes have been roasting for 20-25 minutes, add the bell pepper, zucchini, and red onion to the sheet pan with the potatoes. Toss them with a bit of olive oil, salt, and pepper, and spread them evenly on the pan.
   • Roast for another 10-15 minutes, or until the vegetables are tender and the potatoes are fully cooked.
5. Add the shrimp:
   • Once the veggies are almost done, add the marinated shrimp to the sheet pan, spreading them out evenly over the vegetables.
   • Return the sheet pan to the oven and bake for an additional 5-7 minutes, or until the shrimp are cooked through and pink.
6. Serve:
   • Remove the sheet pan from the oven and give everything a final squeeze of fresh lemon juice before serving.
   • Serve the Sheet Pan Lemon Garlic Shrimp & Veggies directly from the pan, or plate it up with a side of rice or quinoa if desired.

Tips & Variations :

• Extra Flavor: Marinate the shrimp for 15-20 minutes before baking.
• Even Cooking: Cut the potatoes small so they roast at the same rate as the veggies.
• Serving Ideas: Serve over quinoa, couscous, or crusty bread to soak up the lemony goodness.
• Spicy Kick: Add red pepper flakes or a drizzle of hot sauce before serving.

Enjoy your meal!