Garlic Lemon Shrimp Sheet Pan Flavorful and Easy Meal

ByZara
- 1 pound large shrimp, peeled and deveined - 2 cups fresh asparagus, trimmed and cut into 2-inch segments - 1 red bell pepper, thinly sliced - 1 yellow bell pepper, thinly sliced - 4 cloves garlic, finely minced - Zest and juice of 1 large lemon - 3 tablespoons extra-virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - Sea salt and freshly ground black pepper, to taste - Fresh parsley, finely chopped, for garnish In this dish, I focus on fresh, simple ingredients that sing with flavor. First, I always use large shrimp. They are juicy and tender, making them the star of the meal. The bright colors of red and yellow bell peppers add crunch and a sweet taste. Asparagus gives a nice green touch and a crisp bite. The marinade is key for flavor. I use garlic, lemon zest, and lemon juice for a fresh zing. Extra-virgin olive oil adds richness. Smoked paprika and oregano bring warmth and depth. If you love spice, add red pepper flakes for a kick. I finish the dish with sea salt and black pepper. These simple seasonings make each bite pop. A sprinkle of fresh parsley adds color and freshness. This blend of ingredients makes the Garlic Lemon Shrimp Sheet Pan both tasty and eye-catching. Enjoy the process of gathering these ingredients. Each one plays a role in creating a meal that is not only simple but also full of flavor! - Preheat the oven to 400°F (200°C). - In a large bowl, mix minced garlic, lemon zest, lemon juice, olive oil, smoked paprika, oregano, red pepper flakes, salt, and pepper. Stir until combined. - Add the shrimp to the marinade. Make sure each piece is coated well. Let it sit for 15 minutes to soak up the flavors. - While the shrimp marinate, prepare a large sheet pan. Line it with parchment paper or lightly grease it with olive oil. - Place the asparagus and sliced bell peppers on the sheet pan. Drizzle with olive oil, then sprinkle with salt and pepper. Toss the veggies until they are well coated. - After the shrimp has marinated, distribute it evenly over the vegetables on the sheet pan. Spread it out so everything cooks evenly. - Bake in the preheated oven for 12 to 15 minutes. The shrimp should turn opaque, and the veggies will be tender-crisp. Enjoy the wonderful aroma as it bakes! - To know when shrimp are perfectly cooked, look for their color. They should turn pink and opaque. - Cook shrimp for 12-15 minutes to keep them juicy. - For seasoning shrimp and veggies, use sea salt and black pepper. Toss them well with olive oil before cooking. - Don't be shy with garlic and lemon. They bring out great flavor! - Serve the dish straight from the sheet pan for a casual feel. It looks great and saves dishes! - Transfer to a large platter for a more formal look. - Squeeze extra lemon juice just before serving. It adds a fresh touch! - Chopped parsley on top gives a pop of color and flavor. - To make cleanup easy, use parchment paper on your sheet pan. It prevents sticking and saves time. - After cooking, let the pan cool, then simply toss the paper away. - If you don’t use parchment, soak the pan in warm soapy water right after serving. This helps lift off any stuck bits. - A good scrub brush works wonders for tough spots! {{image_4}} You can easily change this dish to fit your taste. If you want to swap out the asparagus, try using broccoli or zucchini instead. Both add great flavor and color. If you prefer something different, bell peppers can be replaced with snap peas or green beans. Just remember to cut them into similar sizes for even cooking. For the marinade, feel free to mix in different herbs or spices. Instead of smoked paprika, you can use cumin or curry powder for a new twist. You could also add fresh herbs like basil or cilantro for more aroma. These small changes can make a big difference. This garlic lemon shrimp dish goes well with many sides. I love to serve it with fluffy rice or quinoa. Both soak up the tasty juices from the shrimp and veggies. A fresh salad also pairs nicely, adding crunch and brightness. For side dishes, consider garlic bread or a simple vegetable medley. These options complement the shrimp without stealing the spotlight. You can even create a colorful platter with assorted veggies for a fun touch. If you need to make this dish gluten-free, it’s easy! Just check that your ingredients are gluten-free. Most of them are, but always read labels to be sure. For a low-carb version, skip the rice and focus on the shrimp and veggies. You can add more leafy greens to fill your plate. If you want a vegan option, swap the shrimp for chickpeas or tofu. Marinate them just like the shrimp for a great flavor. This keeps the dish hearty and satisfying while fitting a plant-based diet. To store leftovers, let the dish cool. Place shrimp and veggies in an airtight container. This keeps them fresh. You can store them in the fridge for up to three days. If you want to enjoy them later, proper storage is key. You can freeze this dish for longer storage. First, let it cool completely. Then, pack it into a freezer-safe bag or container. Squeeze out as much air as you can. This helps prevent freezer burn. It can stay frozen for up to three months. When ready to eat, thaw it in the fridge overnight for best taste. To reheat, use the oven for the best results. Preheat it to 350°F (175°C). Spread the shrimp and veggies in an even layer on a baking sheet. Heat for about 10-15 minutes until warmed through. You can also use the microwave, but this may make the shrimp rubbery. If you choose the microwave, heat in short bursts, stirring in between. Enjoy your meal as if it were fresh! How do I ensure my shrimp stay tender? To keep shrimp tender, do not overcook them. Cook shrimp until they turn pink and opaque. This usually takes about 2-3 minutes per side. Marinating them with lemon and oil also helps lock in moisture. Can I use frozen shrimp for this recipe? Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in cold water for about 10-15 minutes. Pat them dry before marinating to prevent excess water in the dish. How long can I marinate shrimp before cooking? You can marinate shrimp for up to 30 minutes. However, 15 minutes is usually enough to soak up flavors. If you marinate for too long, the shrimp may become mushy due to the acid in the lemon. What’s the best way to cut vegetables for even cooking? Cut vegetables into similar sizes for even cooking. For this dish, aim for 2-inch segments for asparagus and thin slices for bell peppers. This helps all veggies cook at the same rate, giving you a perfect texture. Can I substitute olive oil with another oil? Yes, you can use other oils like avocado oil or canola oil. However, olive oil adds a nice flavor to the dish. Choose an oil with a high smoke point for best results. What other spices can enhance the flavor of this dish? You can add spices like cumin, coriander, or even a touch of lemon pepper. Fresh herbs like thyme or basil can also boost flavor. Experiment to find your preferred mix! This blog post guides you in making a delicious shrimp and vegetable dish. You learned about key ingredients, step-by-step instructions, and clever tips for cooking and serving. Remember, marinating shrimp adds great flavor, and using fresh ingredients makes a difference. Customize this recipe to suit your taste by swapping veggies or using different spices. With the right storage and reheating methods, your leftovers will taste just as good. Enjoy your cooking journey, and have fun creating your perfect dish!

WANT TO SAVE THIS RECIPE?

Looking for a quick and tasty dinner? This Garlic Lemon Shrimp Sheet Pan recipe offers big flavor without the hassle. With juicy shrimp, crisp veggies, and a zesty marinade, you can whip up a delicious meal in just 30 minutes. Plus, it’s a breeze to clean up! Join me as I share everything you need to create this vibrant dish that will leave your taste buds dancing.

Ingredients

Essential Ingredients

– 1 pound large shrimp, peeled and deveined

– 2 cups fresh asparagus, trimmed and cut into 2-inch segments

– 1 red bell pepper, thinly sliced

– 1 yellow bell pepper, thinly sliced

Marinade Components

– 4 cloves garlic, finely minced

– Zest and juice of 1 large lemon

– 3 tablespoons extra-virgin olive oil

– 1 teaspoon smoked paprika

– 1 teaspoon dried oregano

– 1/2 teaspoon red pepper flakes (optional)

Seasoning Essentials

– Sea salt and freshly ground black pepper, to taste

– Fresh parsley, finely chopped, for garnish

In this dish, I focus on fresh, simple ingredients that sing with flavor. First, I always use large shrimp. They are juicy and tender, making them the star of the meal. The bright colors of red and yellow bell peppers add crunch and a sweet taste. Asparagus gives a nice green touch and a crisp bite.

The marinade is key for flavor. I use garlic, lemon zest, and lemon juice for a fresh zing. Extra-virgin olive oil adds richness. Smoked paprika and oregano bring warmth and depth. If you love spice, add red pepper flakes for a kick.

I finish the dish with sea salt and black pepper. These simple seasonings make each bite pop. A sprinkle of fresh parsley adds color and freshness. This blend of ingredients makes the Garlic Lemon Shrimp Sheet Pan both tasty and eye-catching.

Enjoy the process of gathering these ingredients. Each one plays a role in creating a meal that is not only simple but also full of flavor!

Step-by-Step Instructions

Preparation

– Preheat the oven to 400°F (200°C).

– In a large bowl, mix minced garlic, lemon zest, lemon juice, olive oil, smoked paprika, oregano, red pepper flakes, salt, and pepper. Stir until combined.

Shrimp and Vegetable Prepping

– Add the shrimp to the marinade. Make sure each piece is coated well. Let it sit for 15 minutes to soak up the flavors.

– While the shrimp marinate, prepare a large sheet pan. Line it with parchment paper or lightly grease it with olive oil.

– Place the asparagus and sliced bell peppers on the sheet pan. Drizzle with olive oil, then sprinkle with salt and pepper. Toss the veggies until they are well coated.

Baking Process

– After the shrimp has marinated, distribute it evenly over the vegetables on the sheet pan. Spread it out so everything cooks evenly.

– Bake in the preheated oven for 12 to 15 minutes. The shrimp should turn opaque, and the veggies will be tender-crisp. Enjoy the wonderful aroma as it bakes!

Tips & Tricks

Cooking Tips

– To know when shrimp are perfectly cooked, look for their color. They should turn pink and opaque.

– Cook shrimp for 12-15 minutes to keep them juicy.

– For seasoning shrimp and veggies, use sea salt and black pepper. Toss them well with olive oil before cooking.

– Don’t be shy with garlic and lemon. They bring out great flavor!

Presentation Tips

– Serve the dish straight from the sheet pan for a casual feel. It looks great and saves dishes!

– Transfer to a large platter for a more formal look.

– Squeeze extra lemon juice just before serving. It adds a fresh touch!

– Chopped parsley on top gives a pop of color and flavor.

Cleanup Advice

– To make cleanup easy, use parchment paper on your sheet pan. It prevents sticking and saves time.

– After cooking, let the pan cool, then simply toss the paper away.

– If you don’t use parchment, soak the pan in warm soapy water right after serving. This helps lift off any stuck bits.

– A good scrub brush works wonders for tough spots!

Variations

Customizing the Dish

You can easily change this dish to fit your taste. If you want to swap out the asparagus, try using broccoli or zucchini instead. Both add great flavor and color. If you prefer something different, bell peppers can be replaced with snap peas or green beans. Just remember to cut them into similar sizes for even cooking.

For the marinade, feel free to mix in different herbs or spices. Instead of smoked paprika, you can use cumin or curry powder for a new twist. You could also add fresh herbs like basil or cilantro for more aroma. These small changes can make a big difference.

Serving Suggestions

This garlic lemon shrimp dish goes well with many sides. I love to serve it with fluffy rice or quinoa. Both soak up the tasty juices from the shrimp and veggies. A fresh salad also pairs nicely, adding crunch and brightness.

For side dishes, consider garlic bread or a simple vegetable medley. These options complement the shrimp without stealing the spotlight. You can even create a colorful platter with assorted veggies for a fun touch.

Dietary Adjustments

If you need to make this dish gluten-free, it’s easy! Just check that your ingredients are gluten-free. Most of them are, but always read labels to be sure.

For a low-carb version, skip the rice and focus on the shrimp and veggies. You can add more leafy greens to fill your plate.

If you want a vegan option, swap the shrimp for chickpeas or tofu. Marinate them just like the shrimp for a great flavor. This keeps the dish hearty and satisfying while fitting a plant-based diet.

Storage Info

Refrigeration

To store leftovers, let the dish cool. Place shrimp and veggies in an airtight container. This keeps them fresh. You can store them in the fridge for up to three days. If you want to enjoy them later, proper storage is key.

Freezing

You can freeze this dish for longer storage. First, let it cool completely. Then, pack it into a freezer-safe bag or container. Squeeze out as much air as you can. This helps prevent freezer burn. It can stay frozen for up to three months. When ready to eat, thaw it in the fridge overnight for best taste.

Reheating

To reheat, use the oven for the best results. Preheat it to 350°F (175°C). Spread the shrimp and veggies in an even layer on a baking sheet. Heat for about 10-15 minutes until warmed through. You can also use the microwave, but this may make the shrimp rubbery. If you choose the microwave, heat in short bursts, stirring in between. Enjoy your meal as if it were fresh!

FAQs

Common Questions

How do I ensure my shrimp stay tender?

To keep shrimp tender, do not overcook them. Cook shrimp until they turn pink and opaque. This usually takes about 2-3 minutes per side. Marinating them with lemon and oil also helps lock in moisture.

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in cold water for about 10-15 minutes. Pat them dry before marinating to prevent excess water in the dish.

Cooking & Preparation Queries

How long can I marinate shrimp before cooking?

You can marinate shrimp for up to 30 minutes. However, 15 minutes is usually enough to soak up flavors. If you marinate for too long, the shrimp may become mushy due to the acid in the lemon.

What’s the best way to cut vegetables for even cooking?

Cut vegetables into similar sizes for even cooking. For this dish, aim for 2-inch segments for asparagus and thin slices for bell peppers. This helps all veggies cook at the same rate, giving you a perfect texture.

Ingredient Considerations

Can I substitute olive oil with another oil?

Yes, you can use other oils like avocado oil or canola oil. However, olive oil adds a nice flavor to the dish. Choose an oil with a high smoke point for best results.

What other spices can enhance the flavor of this dish?

You can add spices like cumin, coriander, or even a touch of lemon pepper. Fresh herbs like thyme or basil can also boost flavor. Experiment to find your preferred mix!

This blog post guides you in making a delicious shrimp and vegetable dish. You learned about key ingredients, step-by-step instructions, and clever tips for cooking and serving. Remember, marinating shrimp adds great flavor, and using fresh ingredients makes a difference. Customize this recipe to suit your taste by swapping veggies or using different spices. With the right storage and reheating methods, your leftovers will taste just as good. Enjoy your cooking journey, and have fun creating your perfect dish!

- 1 pound large shrimp, peeled and deveined - 2 cups fresh asparagus, trimmed and cut into 2-inch segments - 1 red bell pepper, thinly sliced - 1 yellow bell pepper, thinly sliced - 4 cloves garlic, finely minced - Zest and juice of 1 large lemon - 3 tablespoons extra-virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - Sea salt and freshly ground black pepper, to taste - Fresh parsley, finely chopped, for garnish In this dish, I focus on fresh, simple ingredients that sing with flavor. First, I always use large shrimp. They are juicy and tender, making them the star of the meal. The bright colors of red and yellow bell peppers add crunch and a sweet taste. Asparagus gives a nice green touch and a crisp bite. The marinade is key for flavor. I use garlic, lemon zest, and lemon juice for a fresh zing. Extra-virgin olive oil adds richness. Smoked paprika and oregano bring warmth and depth. If you love spice, add red pepper flakes for a kick. I finish the dish with sea salt and black pepper. These simple seasonings make each bite pop. A sprinkle of fresh parsley adds color and freshness. This blend of ingredients makes the Garlic Lemon Shrimp Sheet Pan both tasty and eye-catching. Enjoy the process of gathering these ingredients. Each one plays a role in creating a meal that is not only simple but also full of flavor! - Preheat the oven to 400°F (200°C). - In a large bowl, mix minced garlic, lemon zest, lemon juice, olive oil, smoked paprika, oregano, red pepper flakes, salt, and pepper. Stir until combined. - Add the shrimp to the marinade. Make sure each piece is coated well. Let it sit for 15 minutes to soak up the flavors. - While the shrimp marinate, prepare a large sheet pan. Line it with parchment paper or lightly grease it with olive oil. - Place the asparagus and sliced bell peppers on the sheet pan. Drizzle with olive oil, then sprinkle with salt and pepper. Toss the veggies until they are well coated. - After the shrimp has marinated, distribute it evenly over the vegetables on the sheet pan. Spread it out so everything cooks evenly. - Bake in the preheated oven for 12 to 15 minutes. The shrimp should turn opaque, and the veggies will be tender-crisp. Enjoy the wonderful aroma as it bakes! - To know when shrimp are perfectly cooked, look for their color. They should turn pink and opaque. - Cook shrimp for 12-15 minutes to keep them juicy. - For seasoning shrimp and veggies, use sea salt and black pepper. Toss them well with olive oil before cooking. - Don't be shy with garlic and lemon. They bring out great flavor! - Serve the dish straight from the sheet pan for a casual feel. It looks great and saves dishes! - Transfer to a large platter for a more formal look. - Squeeze extra lemon juice just before serving. It adds a fresh touch! - Chopped parsley on top gives a pop of color and flavor. - To make cleanup easy, use parchment paper on your sheet pan. It prevents sticking and saves time. - After cooking, let the pan cool, then simply toss the paper away. - If you don’t use parchment, soak the pan in warm soapy water right after serving. This helps lift off any stuck bits. - A good scrub brush works wonders for tough spots! {{image_4}} You can easily change this dish to fit your taste. If you want to swap out the asparagus, try using broccoli or zucchini instead. Both add great flavor and color. If you prefer something different, bell peppers can be replaced with snap peas or green beans. Just remember to cut them into similar sizes for even cooking. For the marinade, feel free to mix in different herbs or spices. Instead of smoked paprika, you can use cumin or curry powder for a new twist. You could also add fresh herbs like basil or cilantro for more aroma. These small changes can make a big difference. This garlic lemon shrimp dish goes well with many sides. I love to serve it with fluffy rice or quinoa. Both soak up the tasty juices from the shrimp and veggies. A fresh salad also pairs nicely, adding crunch and brightness. For side dishes, consider garlic bread or a simple vegetable medley. These options complement the shrimp without stealing the spotlight. You can even create a colorful platter with assorted veggies for a fun touch. If you need to make this dish gluten-free, it’s easy! Just check that your ingredients are gluten-free. Most of them are, but always read labels to be sure. For a low-carb version, skip the rice and focus on the shrimp and veggies. You can add more leafy greens to fill your plate. If you want a vegan option, swap the shrimp for chickpeas or tofu. Marinate them just like the shrimp for a great flavor. This keeps the dish hearty and satisfying while fitting a plant-based diet. To store leftovers, let the dish cool. Place shrimp and veggies in an airtight container. This keeps them fresh. You can store them in the fridge for up to three days. If you want to enjoy them later, proper storage is key. You can freeze this dish for longer storage. First, let it cool completely. Then, pack it into a freezer-safe bag or container. Squeeze out as much air as you can. This helps prevent freezer burn. It can stay frozen for up to three months. When ready to eat, thaw it in the fridge overnight for best taste. To reheat, use the oven for the best results. Preheat it to 350°F (175°C). Spread the shrimp and veggies in an even layer on a baking sheet. Heat for about 10-15 minutes until warmed through. You can also use the microwave, but this may make the shrimp rubbery. If you choose the microwave, heat in short bursts, stirring in between. Enjoy your meal as if it were fresh! How do I ensure my shrimp stay tender? To keep shrimp tender, do not overcook them. Cook shrimp until they turn pink and opaque. This usually takes about 2-3 minutes per side. Marinating them with lemon and oil also helps lock in moisture. Can I use frozen shrimp for this recipe? Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in cold water for about 10-15 minutes. Pat them dry before marinating to prevent excess water in the dish. How long can I marinate shrimp before cooking? You can marinate shrimp for up to 30 minutes. However, 15 minutes is usually enough to soak up flavors. If you marinate for too long, the shrimp may become mushy due to the acid in the lemon. What’s the best way to cut vegetables for even cooking? Cut vegetables into similar sizes for even cooking. For this dish, aim for 2-inch segments for asparagus and thin slices for bell peppers. This helps all veggies cook at the same rate, giving you a perfect texture. Can I substitute olive oil with another oil? Yes, you can use other oils like avocado oil or canola oil. However, olive oil adds a nice flavor to the dish. Choose an oil with a high smoke point for best results. What other spices can enhance the flavor of this dish? You can add spices like cumin, coriander, or even a touch of lemon pepper. Fresh herbs like thyme or basil can also boost flavor. Experiment to find your preferred mix! This blog post guides you in making a delicious shrimp and vegetable dish. You learned about key ingredients, step-by-step instructions, and clever tips for cooking and serving. Remember, marinating shrimp adds great flavor, and using fresh ingredients makes a difference. Customize this recipe to suit your taste by swapping veggies or using different spices. With the right storage and reheating methods, your leftovers will taste just as good. Enjoy your cooking journey, and have fun creating your perfect dish!

Garlic Lemon Shrimp Sheet Pan

Savor the flavors of a quick and delicious Garlic Lemon Shrimp Sheet Pan Delight! This simple recipe features juicy shrimp, vibrant asparagus, and colorful bell peppers, all marinated in zesty garlic and lemon for a mouthwatering meal ready in just 30 minutes. Perfect for easy weeknight dinners, this dish will brighten your table. Click through for the full recipe and make tonight’s dinner unforgettable! #ShrimpRecipes #HealthyDinner #SheetPanMeals #EasyRecipes
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 cups fresh asparagus, trimmed and cut into 2-inch segments

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

4 cloves garlic, finely minced

Zest and juice of 1 large lemon

3 tablespoons extra-virgin olive oil

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional, for a spicy kick)

Sea salt and freshly ground black pepper, to taste

Fresh parsley, finely chopped, for a bright garnish

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C) to ensure it's hot and ready for baking.

    Prepare the Marinade: In a spacious mixing bowl, combine the minced garlic, fresh lemon zest, lemon juice, olive oil, smoked paprika, dried oregano, red pepper flakes (if using), and a generous pinch of sea salt and black pepper. Stir well until all ingredients are merged into a fragrant marinade.

      Marinate the Shrimp: Add the peeled and deveined shrimp into the bowl, ensuring they are thoroughly coated in the marinade. Cover the bowl and let the shrimp marinate for about 15 minutes to absorb all the wonderful flavors.

        Prepare the Sheet Pan: While the shrimp marinates, prepare a large sheet pan by lining it with parchment paper for easy cleanup or greasing it lightly with olive oil to prevent sticking.

          Toss the Vegetables: Place the trimmed asparagus and sliced red and yellow bell peppers onto the prepared sheet pan. Drizzle with a bit of olive oil, then sprinkle with salt and pepper. Toss the vegetables gently until they are evenly coated in the seasoning and oil.

            Combine Shrimp and Vegetables: Once the shrimp have marinated, evenly distribute the shrimp over the colorful vegetables on the sheet pan. Ensure an even layer for perfect cooking.

              Bake: Place the sheet pan in the preheated oven and bake for approximately 12-15 minutes, or until the shrimp turn opaque and reach a tender, juicy state, while the vegetables become tender-crisp yet vibrant.

                Garnish and Serve: Remove the sheet pan from the oven, and sprinkle fresh chopped parsley over the dish for a burst of color and freshness. Serve immediately, enjoying the delightful medley of flavors.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve directly from the sheet pan for a rustic look, or transfer to a large platter. Squeeze extra lemon juice over the top just before serving for an added zing!

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