Sheet Pan Shrimp Dinner
A quick and easy sheet pan shrimp dinner featuring seasoned shrimp, colorful vegetables, and a zesty lemon garlic sauce, all roasted together for a flavorful and healthy meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
1 pound large shrimp, peeled and deveined
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 medium zucchini, sliced into half-moons
1 cup cherry tomatoes
3 tablespoons olive oil, divided
4 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 lemon, zested and juiced
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a small bowl, combine 2 tablespoons of olive oil, minced garlic, smoked paprika, salt, black pepper, crushed red pepper flakes, lemon zest, and lemon juice. Stir well to make the marinade.
Place the shrimp in a medium bowl and pour half of the marinade over them. Toss to coat and set aside.
In a large bowl, combine the sliced red bell pepper, yellow bell pepper, zucchini, and cherry tomatoes. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat evenly.
Spread the vegetables evenly on the prepared sheet pan in a single layer.
Place the marinated shrimp on top of the vegetables in a single layer.
Drizzle the remaining marinade over the shrimp and vegetables.
Roast in the preheated oven for 12 to 15 minutes, or until the shrimp are pink and opaque and the vegetables are tender.
Remove from the oven and sprinkle with chopped fresh parsley before serving.