Sheet Pan Shrimp Dinner
A quick and easy sheet pan shrimp dinner featuring succulent shrimp, colorful vegetables, and a flavorful garlic lemon sauce, all roasted together for a delicious 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, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch thick rounds
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 large bowl, combine the shrimp, red bell pepper, yellow bell pepper, zucchini, and cherry tomatoes.
In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, smoked paprika, salt, black pepper, crushed red pepper flakes, lemon zest, and lemon juice.
Pour the olive oil mixture over the shrimp and vegetables. Toss everything together until evenly coated.
Spread the shrimp and vegetables in a single layer on the prepared sheet pan.
Drizzle the remaining 1 tablespoon olive oil evenly over the top.
Roast in the preheated oven for 12 to 15 minutes, or until the shrimp are pink and opaque and the vegetables are tender-crisp.
Remove from the oven and sprinkle with chopped fresh parsley before serving.