Shrimp Sheet Pan Lemon
A quick and easy shrimp sheet pan recipe bursting with bright lemon flavor and perfectly roasted vegetables. This one-pan meal is perfect for a healthy weeknight dinner with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 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 pint cherry tomatoes
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the shrimp, sliced red bell pepper, sliced yellow bell pepper, zucchini, and cherry tomatoes.
Add the olive oil, minced garlic, smoked paprika, salt, and black pepper to the bowl. Toss everything together until the shrimp and vegetables are evenly coated.
Spread the shrimp and vegetable mixture evenly on a large rimmed baking sheet.
Arrange the lemon slices on top of the shrimp and vegetables.
Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque and the vegetables are tender.
Remove the sheet pan from the oven and drizzle the fresh lemon juice over the shrimp and vegetables.
Sprinkle the chopped fresh parsley on top before serving.
Serve immediately with your choice of side, such as rice or crusty bread.