Sheet Pan Dinner with Shrimp and Vegetables
A quick and easy sheet pan dinner featuring succulent shrimp roasted alongside colorful vegetables, all seasoned with a flavorful garlic and lemon herb blend. Perfect for a healthy weeknight meal with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
1 pound large shrimp, peeled and deveined
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 medium red onion, cut into wedges
8 ounces cherry tomatoes
3 tablespoons olive oil, divided
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
Salt, to taste
Black pepper, to taste
1 lemon, zested and juiced
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, and cherry tomatoes.
Add 2 tablespoons of olive oil, half of the minced garlic, dried oregano, dried thyme, smoked paprika, crushed red pepper flakes, salt, and black pepper to the vegetables. Toss well to coat evenly.
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 10 minutes.
Meanwhile, in the same large bowl, add the shrimp, remaining 1 tablespoon olive oil, remaining minced garlic, lemon zest, lemon juice, salt, and black pepper. Toss to coat the shrimp evenly.
After the vegetables have roasted for 10 minutes, remove the baking sheet from the oven and add the shrimp in a single layer on top of the vegetables.
Return the baking sheet to the oven and roast for an additional 5 to 7 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.