Shrimp Sheet Pan Dinner
A quick and easy shrimp sheet pan dinner featuring succulent shrimp, colorful vegetables, and a flavorful garlic lemon butter sauce. Perfect for a healthy weeknight meal with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4
Ingredients
1 pound large shrimp, peeled and deveined
1 medium red bell pepper, sliced into thin strips
1 medium 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 salt
1/4 teaspoon black pepper
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, lemon zest, and lemon juice.
Pour the garlic lemon butter sauce 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.
Bake in the preheated oven for 10 to 12 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.