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- 1 pound large shrimp, peeled and deveined - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 yellow zucchini, sliced Large shrimp add a nice texture. Broccoli florets bring health and color. Red bell pepper adds sweetness, while yellow zucchini gives a mild taste. Together, they make a perfect mix. - 4 cloves garlic, minced - 1/4 cup olive oil - Juice and zest of 1 lemon - 1 teaspoon smoked paprika - 1 teaspoon dried oregano Minced garlic gives a strong flavor. Olive oil helps all the ingredients stick together. Lemon juice and zest add a bright, fresh taste. Smoked paprika brings warmth, while dried oregano adds depth. These flavors make the dish pop. - Salt and pepper to taste - Fresh parsley, chopped, for garnish Salt and pepper are key for flavor. Fresh parsley adds a nice touch at the end. It not only looks good but also adds a fresh bite. This simple blend of seasonings makes every bite enjoyable. 1. First, preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper. This helps with easy cleanup and prevents sticking. 2. In a large mixing bowl, combine the shrimp, broccoli florets, sliced red bell pepper, and sliced yellow zucchini. Make sure everything is mixed well. 1. In a separate small bowl, whisk together the minced garlic, olive oil, lemon juice, and lemon zest. 2. Add in the smoked paprika, dried oregano, salt, and pepper. Mix until everything is combined. This sauce will add a bright flavor to the dish. 1. Pour the garlic-lemon sauce over the shrimp and veggies. Toss everything together until all the pieces are well coated. You want each bite to be full of flavor. 2. Spread the shrimp and veggie mixture evenly on your prepared sheet pan. Make sure they are in a single layer. This ensures even cooking. 3. Bake in the preheated oven for 12-15 minutes. Keep an eye on it. The shrimp should be pink and opaque, while the veggies should be tender but still a bit crisp. Enjoy the bright flavors and colors of your Lemon Garlic Shrimp & Veggie Sheet Pan Delight! To ensure even cooking, spread the shrimp and veggies flat on the sheet pan. This allows hot air to reach all parts. Avoid overcrowding the pan. If they overlap, some may cook unevenly. For shrimp size, adjust the cooking time. If using smaller shrimp, check for doneness a few minutes earlier. Larger shrimp may need a bit more time. Look for the shrimp to turn pink and opaque to know they are done. This dish pairs well with simple sides. Try fluffy rice or quinoa for a filling meal. A fresh green salad can add a nice crunch. It balances the meal and adds freshness. For drinks, a chilled glass of white wine works great. A light lemonade can also complement the lemon flavor. For garnish, fresh herbs make a difference. Try using basil or cilantro instead of parsley. They add unique flavors and colors. When serving, arrange the shrimp and veggies in a neat pile. Drizzle a little extra olive oil or lemon juice on top for an appealing look. A sprinkle of zest can add a bright touch to the dish. {{image_2}} You can swap out vegetables based on what you have. Try asparagus, snap peas, or carrots. Each veggie adds a new flavor and texture. You can also change the protein. Instead of shrimp, use chicken, tofu, or salmon. Each option works well with the lemon and garlic. Feel free to get creative with spices. Add cumin or coriander for a warm taste. You can also try herbs like thyme or rosemary. If you like heat, toss in chili flakes or a splash of hot sauce. This will add a nice kick to your meal. For a gluten-free version, this recipe is already safe. Just ensure your seasonings are gluten-free. If you want low-carb, skip the zucchini and use cauliflower rice instead. You can still enjoy all the flavors while keeping it light. For storing leftovers, use airtight containers. Glass containers work great as they keep food fresh. You can also use plastic containers, but make sure they seal well. In the refrigerator, your Lemon Garlic Shrimp & Veggie Sheet Pan lasts about three days. Always cool the dish before sealing it to avoid moisture buildup. To reheat, use the oven for best results. Preheat it to 350°F (175°C) and place the food on a baking sheet. Cover it with foil to keep moisture in. Heat for about 10 minutes or until warm. You can also use a microwave, but it may make the shrimp chewy. If you want to freeze, divide the dish into portions first. It stays good in the freezer for up to two months. Just thaw in the fridge before reheating. You can prepare this dish in advance for busy weeknights. Chop the veggies and clean the shrimp ahead of time. Store them separately in the fridge. When ready to cook, just mix and bake. For easy lunches, portion the dish into containers. This way, you have tasty meals ready to go! Shrimp cooks quickly. You can tell it is done by looking at its color and texture. The shrimp should turn pink and opaque. If it curls tightly, it is cooked. Overcooking makes shrimp tough, so watch closely. Yes, you can prep this meal ahead. Chop the veggies and marinate the shrimp in the sauce. Store them in the fridge for up to a day. When ready, just spread them on the sheet pan and bake. This saves time on busy nights. You can use many veggies. Try asparagus, carrots, or snap peas for a twist. Seasonal vegetables like zucchini or bell peppers work well too. Mix and match to suit your taste and the season. This post covered how to make a flavorful shrimp and veggie dish. We discussed the main ingredients and their enhancements, along with step-by-step instructions. You learned key cooking tips and variations to customize your meal. Remember to store leftovers properly and reheat them for best taste. Cooking doesn't have to be hard. With these tips, you can wow everyone at the table! Enjoy experimenting and making this recipe your own. Happy cooking!

Lemon Garlic Shrimp & Veggie Sheet Pan

Elevate your dinner game with this delicious Lemon Garlic Shrimp & Veggie Sheet Pan recipe! Packed with succulent shrimp and vibrant vegetables, this dish is easy to prepare and full of flavor. In just 25 minutes, enjoy a wholesome meal that’s perfect for busy nights. Follow our simple instructions to create a colorful and nutritious dinner that everyone will love. Click through to explore the full recipe and make your kitchen shine!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 cups broccoli florets

1 red bell pepper, sliced

1 yellow zucchini, sliced

4 cloves garlic, minced

1/4 cup olive oil

Juice and zest of 1 lemon

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a large mixing bowl, combine the shrimp, broccoli, red bell pepper, and yellow zucchini.

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

        Pour the garlic-lemon mixture over the shrimp and vegetables, then toss everything together until well coated.

          Spread the shrimp and veggie mixture evenly on the prepared sheet pan, ensuring that they are in a single layer for even cooking.

            Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque, and the vegetables are tender but still slightly crisp.

              Remove from the oven and let it cool for a few minutes, then garnish with freshly chopped parsley before serving.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4