A quick and flavorful shrimp sheet pan dinner featuring tender shrimp, colorful vegetables, and a zesty garlic lemon sauce, all roasted together for an easy and healthy meal.
1 pound large shrimp, peeled and deveined
1 red bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
1 medium zucchini, sliced into half-moons
1 cup cherry tomatoes, halved
3 tablespoons olive oil, divided
4 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon, zested and juiced
2 tablespoons fresh parsley, chopped
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with 1 tablespoon of olive oil.
In a large bowl, combine the sliced red bell pepper, yellow bell pepper, zucchini, and cherry tomatoes. Drizzle with 1 tablespoon of olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss to coat evenly.
Spread the vegetables in a single layer on the prepared sheet pan and roast in the preheated oven for 8 minutes.
While the vegetables roast, in the same large bowl, combine the shrimp, minced garlic, smoked paprika, crushed red pepper flakes, remaining 1 tablespoon olive oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, lemon zest, and lemon juice. Toss to coat the shrimp evenly.
After the vegetables have roasted for 8 minutes, remove the sheet pan from the oven and add the shrimp mixture on top of the vegetables in a single layer.
Return the sheet pan to the oven and roast for an additional 4 minutes, or until the shrimp are opaque and cooked through.
Remove the sheet pan from the oven and sprinkle the chopped fresh parsley over the shrimp and vegetables.
Serve immediately, spooning the roasted vegetables and shrimp onto plates.