Description
A quick and flavorful shrimp sheet pan dinner featuring tender shrimp, vibrant vegetables, and a zesty lemon-garlic seasoning, all roasted together for an easy and healthy meal.
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 ground cumin
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, ground cumin, salt, black pepper, lemon zest, and lemon juice.
Pour the seasoning mixture over the shrimp and vegetables. Toss everything together until evenly coated.
Spread the shrimp and vegetable mixture 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.
Remove from the oven and sprinkle with chopped fresh parsley.
Serve immediately, optionally with cooked rice or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes