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- Shrimp Details: Use 1 pound of large shrimp. Make sure they are peeled and deveined. This size gives a nice bite and cooks evenly. - Fresh Vegetables: - 2 cups of fresh broccoli florets. Cut them into bite-sized pieces. - 1 red bell pepper, chopped into small pieces. This adds a sweet crunch. - 1 medium zucchini, sliced into half moons. It cooks quickly and adds soft texture. - 1 cup of cherry tomatoes, halved. They bring a burst of flavor. - Key Seasonings and Oils Used: - 4 tablespoons of extra virgin olive oil. This adds richness and depth. - 2 tablespoons of freshly squeezed lemon juice. It brightens the dish. - 2 teaspoons of freshly grated lemon zest. This gives a strong lemon flavor. - 3 cloves of garlic, finely minced. Garlic adds a savory kick. - 1 teaspoon of dried oregano and thyme. These herbs give a warm, earthy taste. - Salt and freshly cracked black pepper to taste. These enhance all the flavors. - Fresh Parsley: Chopped fresh parsley adds color and a fresh taste. It brightens the dish. - Lemon Wedges: Adding lemon wedges to the plate gives an extra citrus boost. They are perfect for squeezing over the shrimp and veggies. First, preheat your oven to 400°F (200°C). This helps cook the shrimp and veggies evenly. While the oven warms up, get your ingredients ready. In a big bowl, mix together 1 pound of large shrimp, 2 cups of broccoli florets, 1 chopped red bell pepper, 1 sliced zucchini, and 1 cup of halved cherry tomatoes. Make sure everything is cut into bite-sized pieces for even cooking. Now, let’s make the marinade. In a small bowl, whisk together 4 tablespoons of extra virgin olive oil, 2 tablespoons of freshly squeezed lemon juice, and 2 teaspoons of lemon zest. Add in 3 minced garlic cloves, 1 teaspoon of dried oregano, and 1 teaspoon of dried thyme. Season with salt and freshly cracked black pepper to taste. Mix until it’s all combined. This zesty blend will make your shrimp and veggies pop with flavor. Take your marinated shrimp and veggies and spread them out evenly on a large sheet pan. Make sure they lie in a single layer. This helps them roast properly. Place the pan in the preheated oven and bake for about 15-20 minutes. You’ll know they are done when the shrimp turn pink and opaque, and the veggies are tender but still colorful. Once cooked, carefully take the pan out of the oven. Let it cool slightly before serving. Add a sprinkle of freshly chopped parsley on top for a bright finish. Enjoy your tasty, healthy meal! - Monitoring cooking time: Watch the clock closely. Shrimp cook quickly. They usually need about 15-20 minutes at 400°F (200°C). - Ensuring shrimp don’t overcook: Perfect shrimp are pink and opaque. If they are gray or tough, they are overcooked. Remove them from the heat as soon as they change color. - Choosing the right vegetables: Use fresh, vibrant veggies. Broccoli, bell peppers, zucchini, and cherry tomatoes work great. Cut them evenly for uniform cooking. - Achieving optimal tenderness and color: Spread the veggies out in a single layer. This helps them roast evenly. They should be tender but bright in color when done. - Plating ideas: You can serve right from the sheet pan for a casual feel. Or transfer to a large platter for a family-style meal. - Pairing options with sides: This dish pairs well with rice or a fresh green salad. Add lemon wedges for extra zest on the side. {{image_4}} You can swap in different veggies for this dish. If you don’t have broccoli, try green beans or asparagus. Carrots add a nice crunch, too. You can even use cauliflower for a fun twist. Just make sure the veggies you choose cook well together. Want a bit more heat? Add red pepper flakes or cayenne to the marinade. For a fresh kick, try fresh basil or dill instead of oregano. You can mix and match herbs to suit your taste. A dash of soy sauce can also add a nice umami flavor. If shrimp isn’t your thing, consider using scallops or pieces of salmon. Chicken breast works great, too. Cut it into bite-sized pieces to ensure even cooking. You can also use tofu for a plant-based option, making this dish versatile and fun. To keep your Sheet Pan Lemon Herb Shrimp & Veggies fresh, use airtight containers. Glass or plastic containers work well. Store the meal in the fridge for up to three days. If you want to save it longer, freeze it for up to two months. Just remember to label the containers with the date. This way, you know when you made it. When reheating, keep the flavor and texture in mind. The best method is to use the oven. Preheat it to 350°F (175°C). Spread the shrimp and veggies on a baking sheet. Heat for about 10-15 minutes until warm. You can also use a microwave, but this may make the shrimp a bit rubbery. If you choose the microwave, heat in short bursts, stirring in between. Enjoy the bright flavors just like when it was fresh! To tell if shrimp are done, look for a few key signs. Cooked shrimp turn pink and opaque. They also curl into a C shape. If they stay straight and are gray, they need more time. For best results, cook shrimp for 15 to 20 minutes at 400°F. Always check the center to ensure it’s no longer translucent. Yes, you can prepare this dish ahead of time. Mix the shrimp and veggies with the marinade. Cover it and store it in the fridge for up to 24 hours. When you are ready to cook, spread it on the sheet pan and bake. This saves time and makes dinner easier. Just remember to check the cooking time, as chilled shrimp may need a minute longer. This dish pairs well with a variety of sides. Consider serving with rice or quinoa for a hearty meal. A fresh green salad adds a nice crunch. You can also enjoy it with crusty bread to soak up the juices. For drinks, a crisp white wine or sparkling water with lemon works great. These options enhance the zesty flavors of the dish. This blog post covered how to create a tasty Sheet Pan Lemon Herb Shrimp & Veggies. We discussed key ingredients like shrimp and fresh vegetables, plus essential seasonings. I shared clear steps for preparation, marinade, and cooking. You learned helpful tips for perfect shrimp and veggies. Don't forget to explore variations with different vegetables and proteins. For leftovers, proper storage and reheating methods will keep your meal delicious. Now, you can enjoy a simple, healthy dish that impresses! Dive into this recipe and make it your own!

Sheet Pan Lemon Herb Shrimp & Veggies

Experience a burst of flavor with this Citrus-Infused Sheet Pan Shrimp & Colorful Veggie Medley! This easy recipe combines succulent shrimp with vibrant veggies like broccoli, bell peppers, and zucchini, all tossed in a zesty lemon-garlic marinade. Perfect for a quick weeknight dinner, this dish is not only delicious but also visually stunning. Click through to explore the full recipe and enjoy a fresh and healthy meal tonight!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 cups fresh broccoli florets

1 red bell pepper, chopped into bite-sized pieces

1 medium zucchini, sliced into half moons

1 cup cherry tomatoes, halved

4 tablespoons extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

2 teaspoons freshly grated lemon zest

3 cloves garlic, finely minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and freshly cracked black pepper to taste

Chopped fresh parsley for a vibrant garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C), allowing it to reach the desired temperature while you prepare the ingredients.

    In a spacious mixing bowl, combine the peeled shrimp with broccoli florets, chopped red bell pepper, sliced zucchini, and halved cherry tomatoes.

      In a separate small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, lemon zest, minced garlic, oregano, thyme, and a generous pinch of salt and pepper until well blended.

        Pour the zesty marinade over the shrimp and vegetable mixture, ensuring each piece is well coated. Toss everything gently to ensure an even distribution of flavors.

          Spread the marinated shrimp and veggies evenly across a large, lined sheet pan, making sure they are in a single layer for optimal roasting.

            Place the sheet pan in the preheated oven and bake for approximately 15-20 minutes. Keep an eye out for the shrimp turning pink and opaque, indicating they are cooked through, while the vegetables should be tender yet still vibrant in color.

              Once cooked, carefully remove the pan from the oven and allow it to cool slightly before serving.

                Just before serving, sprinkle generously with freshly chopped parsley for a burst of color and fresh flavor.

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

                    - Presentation Tips: Serve straight from the sheet pan for a rustic look, or transfer to a large platter for a family-style feast. Pair with lemon wedges on the side for an extra citrus kick!