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Pagosa Recipes

Sheet Pan Lemon Garlic Shrimp Quick and Tasty Meal

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- 1 pound large shrimp, peeled and deveined - 1 cup cherry tomatoes, halved - 1 cup asparagus, trimmed and cut into 2-inch pieces - 3 tablespoons olive oil - 4 cloves garlic, minced - Zest and juice of 2 lemons - 1 teaspoon smoked paprika - 1 teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - 1/4 cup fresh parsley, chopped (for garnish) - Lemon wedges (for serving) When I cook this dish, I focus on fresh ingredients. The shrimp should be large, juicy, and fresh. The tomatoes burst with flavor, and the asparagus adds a nice crunch. The marinade is simple but tasty. It brings out the natural sweetness of the shrimp. You can change the vegetables if you like. Bell peppers or zucchini work well too. Just remember to cut them to a similar size for even cooking. For garnishes, fresh parsley brightens the dish. Lemon wedges add a zesty touch when you serve it. This dish looks great on a plate and tastes even better! {{ingredient_image_1}} First, set your oven to 400°F (200°C). This high heat helps cook the shrimp and veggies fast. Next, grab a sheet pan and line it with parchment paper. This makes clean-up super easy. In a large bowl, mix 3 tablespoons of olive oil. Add 4 cloves of minced garlic for a nice kick. Then, zest and juice 2 lemons. This gives a fresh, bright flavor. Next, stir in 1 teaspoon of smoked paprika and 1 teaspoon of red pepper flakes. Adjust the heat to your taste. Finally, add salt and pepper, mixing well to create a tasty marinade. Now it’s time for the shrimp! Add 1 pound of peeled and deveined shrimp to the marinade. Toss them gently until they are well-coated. Let the shrimp sit for at least 10 minutes. This allows the flavors to soak in, making each bite delicious. While the shrimp marinates, prepare the veggies. On the lined sheet pan, spread out 1 cup of halved cherry tomatoes and 1 cup of trimmed asparagus cut into 2-inch pieces. Drizzle a bit of olive oil over them and season with salt and pepper. Toss everything to mix well. Next, arrange the marinated shrimp on top of the veggies in a single layer. This helps everything cook evenly. Place the sheet pan in the preheated oven. Bake for 10 to 12 minutes. You’ll know it’s done when the shrimp turns pink and opaque, and the veggies are tender. Once out of the oven, sprinkle some chopped parsley on top for a fresh look. Serve warm, with lemon wedges for a zesty touch. Enjoy your meal! When picking shrimp, size matters. I recommend large shrimp for this dish. They hold up well and cook evenly. Look for shrimp that is firm and has a slight sheen. Avoid any that smell fishy. Fresh shrimp should smell like the ocean, not stale. If you use frozen shrimp, thaw them first. This helps them cook better. Baking shrimp is quick and easy. Preheat your oven to 400°F. This high heat cooks shrimp fast, making them tender. Bake for 10-12 minutes. Check if they turn pink and opaque. Overcooking makes shrimp tough, so keep an eye on them. Remember, cooking time can vary based on your oven. To boost flavor, try adding fresh herbs. Basil or dill works great with lemon and garlic. Consider using different spices too. Cumin or coriander can add depth. If you like heat, adjust the red pepper flakes to your taste. For a zesty twist, squeeze extra lemon juice before serving. This adds brightness and freshness to each bite. Pro Tips Marinate Longer for Depth: For even more flavor, marinate the shrimp for 30 minutes to an hour. This allows the garlic and lemon to penetrate deeper into the shrimp. Perfectly Cooked Shrimp: Shrimp cook very quickly; watch them closely to avoid overcooking. They are done when they turn pink and opaque. Add Fresh Herbs: Enhance the dish with fresh herbs like basil or dill for an extra layer of flavor. Sprinkle them on just before serving. Customize Veggies: Feel free to swap in your favorite vegetables, such as bell peppers or zucchini, to suit your taste or what you have on hand. {{image_2}} You can change the vegetables in this dish. Try using bell peppers, zucchini, or broccoli. Each adds a unique taste. Just remember to cut them into similar sizes. This helps all the veggies cook evenly. You could also add snap peas for a nice crunch. If you love heat, add more red pepper flakes. You can also use fresh jalapeños for a spicy kick. For a milder dish, skip the red pepper flakes. You can add crushed black pepper instead for some warmth without the heat. This dish pairs well with rice or quinoa. You can serve it over a bed of mixed greens for a fresh salad. A side of crusty bread works great too. Drizzle some olive oil on it for added flavor. Don't forget those lemon wedges for a zesty touch! You can keep leftover sheet pan lemon garlic shrimp in the fridge. Place it in an airtight container. It stays fresh for up to three days. When you reheat, add a splash of lemon juice. This boosts the flavor. To freeze, first let the shrimp cool completely. Use a freezer-safe bag or container. Remove as much air as possible. It can last up to three months in the freezer. When you’re ready, thaw it overnight in the fridge. Reheat shrimp in the oven for the best taste. Preheat your oven to 350°F (175°C). Place the shrimp on a baking sheet for about 10 minutes. You can also use a microwave. Heat in short bursts to avoid overcooking. Yes, you can use frozen shrimp. Just thaw them first. Place them in cold water for about 15 minutes. This helps them cook evenly. Shrimp cook fast. They turn pink and opaque when done. You can also check their shape. They should curl into a C shape. If you don’t have asparagus, use green beans or broccoli. Both will add crunch and flavor. Cut them into small pieces for even cooking. You can prep it ahead. Marinate the shrimp and cut the veggies. Store them in the fridge for up to 2 hours. Just bake them before serving. Yes, this recipe is great for meal prep. You can store leftovers in the fridge. Just keep them in an airtight container for up to 3 days. In this guide, we covered key steps to make a delicious shrimp and vegetable dish. You learned about the best ingredients, how to marinate, and arrange your meal. Tips on shrimp selection and baking time will help. I also shared variations for different tastes and storage advice. Keep these ideas in mind to create a great dinner. With practice, you'll impress everyone with this simple but tasty recipe. Enjoy cooking and share your results!

WANT TO SAVE THIS RECIPE?

Looking for a quick and tasty meal? Try my Sheet Pan Lemon Garlic Shrimp! This dish is packed with fresh flavors and comes together in just one pan. Whether you’re busy on a weeknight or hosting friends, it’s an easy recipe that pleases everyone. In this post, I’ll give you step-by-step instructions, helpful tips, and tasty variations. Let’s dive into making a delightful meal that’s sure to impress!

Why I Love This Recipe

  1. Quick and Easy: This dish is incredibly simple to prepare, making it perfect for busy weeknights or last-minute gatherings.
  2. Fresh and Flavorful: The combination of lemon, garlic, and smoked paprika creates a bright and zesty flavor profile that enhances the shrimp and vegetables.
  3. Healthy and Colorful: With shrimp, asparagus, and cherry tomatoes, this recipe packs a nutritious punch while being visually appealing on the plate.
  4. Versatile: This recipe can easily be customized with your favorite veggies or served over rice or pasta for a heartier meal.

Ingredients

Shrimp and Vegetables

  • 1 pound large shrimp, peeled and deveined
  • 1 cup cherry tomatoes, halved
  • 1 cup asparagus, trimmed and cut into 2-inch pieces

Marinade Components

  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • Zest and juice of 2 lemons
  • 1 teaspoon smoked paprika
  • 1 teaspoon red pepper flakes (adjust to taste)
  • Salt and pepper to taste

Garnishes and Serving Suggestions

  • 1/4 cup fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

When I cook this dish, I focus on fresh ingredients. The shrimp should be large, juicy, and fresh. The tomatoes burst with flavor, and the asparagus adds a nice crunch. The marinade is simple but tasty. It brings out the natural sweetness of the shrimp.

You can change the vegetables if you like. Bell peppers or zucchini work well too. Just remember to cut them to a similar size for even cooking.

For garnishes, fresh parsley brightens the dish. Lemon wedges add a zesty touch when you serve it. This dish looks great on a plate and tastes even better!

Step-by-Step Instructions

Preparing the Oven and Sheet Pan

First, set your oven to 400°F (200°C). This high heat helps cook the shrimp and veggies fast. Next, grab a sheet pan and line it with parchment paper. This makes clean-up super easy.

Making the Marinade

In a large bowl, mix 3 tablespoons of olive oil. Add 4 cloves of minced garlic for a nice kick. Then, zest and juice 2 lemons. This gives a fresh, bright flavor. Next, stir in 1 teaspoon of smoked paprika and 1 teaspoon of red pepper flakes. Adjust the heat to your taste. Finally, add salt and pepper, mixing well to create a tasty marinade.

Marinating the Shrimp

Now it’s time for the shrimp! Add 1 pound of peeled and deveined shrimp to the marinade. Toss them gently until they are well-coated. Let the shrimp sit for at least 10 minutes. This allows the flavors to soak in, making each bite delicious.

Arranging the Vegetables

While the shrimp marinates, prepare the veggies. On the lined sheet pan, spread out 1 cup of halved cherry tomatoes and 1 cup of trimmed asparagus cut into 2-inch pieces. Drizzle a bit of olive oil over them and season with salt and pepper. Toss everything to mix well.

Combining and Baking

Next, arrange the marinated shrimp on top of the veggies in a single layer. This helps everything cook evenly. Place the sheet pan in the preheated oven. Bake for 10 to 12 minutes. You’ll know it’s done when the shrimp turns pink and opaque, and the veggies are tender. Once out of the oven, sprinkle some chopped parsley on top for a fresh look. Serve warm, with lemon wedges for a zesty touch. Enjoy your meal!

Tips & Tricks

Choosing the Best Shrimp

When picking shrimp, size matters. I recommend large shrimp for this dish. They hold up well and cook evenly. Look for shrimp that is firm and has a slight sheen. Avoid any that smell fishy. Fresh shrimp should smell like the ocean, not stale. If you use frozen shrimp, thaw them first. This helps them cook better.

Optimal Baking Time and Temperature

Baking shrimp is quick and easy. Preheat your oven to 400°F. This high heat cooks shrimp fast, making them tender. Bake for 10-12 minutes. Check if they turn pink and opaque. Overcooking makes shrimp tough, so keep an eye on them. Remember, cooking time can vary based on your oven.

Enhancing Flavor Profiles

To boost flavor, try adding fresh herbs. Basil or dill works great with lemon and garlic. Consider using different spices too. Cumin or coriander can add depth. If you like heat, adjust the red pepper flakes to your taste. For a zesty twist, squeeze extra lemon juice before serving. This adds brightness and freshness to each bite.

Pro Tips

  1. Marinate Longer for Depth: For even more flavor, marinate the shrimp for 30 minutes to an hour. This allows the garlic and lemon to penetrate deeper into the shrimp.
  2. Perfectly Cooked Shrimp: Shrimp cook very quickly; watch them closely to avoid overcooking. They are done when they turn pink and opaque.
  3. Add Fresh Herbs: Enhance the dish with fresh herbs like basil or dill for an extra layer of flavor. Sprinkle them on just before serving.
  4. Customize Veggies: Feel free to swap in your favorite vegetables, such as bell peppers or zucchini, to suit your taste or what you have on hand.

Variations

Alternative Vegetables

You can change the vegetables in this dish. Try using bell peppers, zucchini, or broccoli. Each adds a unique taste. Just remember to cut them into similar sizes. This helps all the veggies cook evenly. You could also add snap peas for a nice crunch.

Spicing it Up: Heat Factor Adjustments

If you love heat, add more red pepper flakes. You can also use fresh jalapeños for a spicy kick. For a milder dish, skip the red pepper flakes. You can add crushed black pepper instead for some warmth without the heat.

Serving Suggestions: Accompaniments

This dish pairs well with rice or quinoa. You can serve it over a bed of mixed greens for a fresh salad. A side of crusty bread works great too. Drizzle some olive oil on it for added flavor. Don’t forget those lemon wedges for a zesty touch!

Storage Info

Refrigeration Guidelines

You can keep leftover sheet pan lemon garlic shrimp in the fridge. Place it in an airtight container. It stays fresh for up to three days. When you reheat, add a splash of lemon juice. This boosts the flavor.

Freezing Instructions

To freeze, first let the shrimp cool completely. Use a freezer-safe bag or container. Remove as much air as possible. It can last up to three months in the freezer. When you’re ready, thaw it overnight in the fridge.

Reheating Recommendations

Reheat shrimp in the oven for the best taste. Preheat your oven to 350°F (175°C). Place the shrimp on a baking sheet for about 10 minutes. You can also use a microwave. Heat in short bursts to avoid overcooking.

FAQs

Can I use frozen shrimp?

Yes, you can use frozen shrimp. Just thaw them first. Place them in cold water for about 15 minutes. This helps them cook evenly.

How do I know when the shrimp is cooked?

Shrimp cook fast. They turn pink and opaque when done. You can also check their shape. They should curl into a C shape.

What can I substitute for asparagus?

If you don’t have asparagus, use green beans or broccoli. Both will add crunch and flavor. Cut them into small pieces for even cooking.

Can I make this recipe ahead of time?

You can prep it ahead. Marinate the shrimp and cut the veggies. Store them in the fridge for up to 2 hours. Just bake them before serving.

Is this recipe suitable for meal prep?

Yes, this recipe is great for meal prep. You can store leftovers in the fridge. Just keep them in an airtight container for up to 3 days.

In this guide, we covered key steps to make a delicious shrimp and vegetable dish. You learned about the best ingredients, how to marinate, and arrange your meal. Tips on shrimp selection and baking time will help. I also shared variations for different tastes and storage advice. Keep these ideas in mind to create a great dinner. With practice, you’ll impress everyone with this simple but tasty recipe. Enjoy cooking and share your result

- 1 pound large shrimp, peeled and deveined - 1 cup cherry tomatoes, halved - 1 cup asparagus, trimmed and cut into 2-inch pieces - 3 tablespoons olive oil - 4 cloves garlic, minced - Zest and juice of 2 lemons - 1 teaspoon smoked paprika - 1 teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - 1/4 cup fresh parsley, chopped (for garnish) - Lemon wedges (for serving) When I cook this dish, I focus on fresh ingredients. The shrimp should be large, juicy, and fresh. The tomatoes burst with flavor, and the asparagus adds a nice crunch. The marinade is simple but tasty. It brings out the natural sweetness of the shrimp. You can change the vegetables if you like. Bell peppers or zucchini work well too. Just remember to cut them to a similar size for even cooking. For garnishes, fresh parsley brightens the dish. Lemon wedges add a zesty touch when you serve it. This dish looks great on a plate and tastes even better! {{ingredient_image_1}} First, set your oven to 400°F (200°C). This high heat helps cook the shrimp and veggies fast. Next, grab a sheet pan and line it with parchment paper. This makes clean-up super easy. In a large bowl, mix 3 tablespoons of olive oil. Add 4 cloves of minced garlic for a nice kick. Then, zest and juice 2 lemons. This gives a fresh, bright flavor. Next, stir in 1 teaspoon of smoked paprika and 1 teaspoon of red pepper flakes. Adjust the heat to your taste. Finally, add salt and pepper, mixing well to create a tasty marinade. Now it’s time for the shrimp! Add 1 pound of peeled and deveined shrimp to the marinade. Toss them gently until they are well-coated. Let the shrimp sit for at least 10 minutes. This allows the flavors to soak in, making each bite delicious. While the shrimp marinates, prepare the veggies. On the lined sheet pan, spread out 1 cup of halved cherry tomatoes and 1 cup of trimmed asparagus cut into 2-inch pieces. Drizzle a bit of olive oil over them and season with salt and pepper. Toss everything to mix well. Next, arrange the marinated shrimp on top of the veggies in a single layer. This helps everything cook evenly. Place the sheet pan in the preheated oven. Bake for 10 to 12 minutes. You’ll know it’s done when the shrimp turns pink and opaque, and the veggies are tender. Once out of the oven, sprinkle some chopped parsley on top for a fresh look. Serve warm, with lemon wedges for a zesty touch. Enjoy your meal! When picking shrimp, size matters. I recommend large shrimp for this dish. They hold up well and cook evenly. Look for shrimp that is firm and has a slight sheen. Avoid any that smell fishy. Fresh shrimp should smell like the ocean, not stale. If you use frozen shrimp, thaw them first. This helps them cook better. Baking shrimp is quick and easy. Preheat your oven to 400°F. This high heat cooks shrimp fast, making them tender. Bake for 10-12 minutes. Check if they turn pink and opaque. Overcooking makes shrimp tough, so keep an eye on them. Remember, cooking time can vary based on your oven. To boost flavor, try adding fresh herbs. Basil or dill works great with lemon and garlic. Consider using different spices too. Cumin or coriander can add depth. If you like heat, adjust the red pepper flakes to your taste. For a zesty twist, squeeze extra lemon juice before serving. This adds brightness and freshness to each bite. Pro Tips Marinate Longer for Depth: For even more flavor, marinate the shrimp for 30 minutes to an hour. This allows the garlic and lemon to penetrate deeper into the shrimp. Perfectly Cooked Shrimp: Shrimp cook very quickly; watch them closely to avoid overcooking. They are done when they turn pink and opaque. Add Fresh Herbs: Enhance the dish with fresh herbs like basil or dill for an extra layer of flavor. Sprinkle them on just before serving. Customize Veggies: Feel free to swap in your favorite vegetables, such as bell peppers or zucchini, to suit your taste or what you have on hand. {{image_2}} You can change the vegetables in this dish. Try using bell peppers, zucchini, or broccoli. Each adds a unique taste. Just remember to cut them into similar sizes. This helps all the veggies cook evenly. You could also add snap peas for a nice crunch. If you love heat, add more red pepper flakes. You can also use fresh jalapeños for a spicy kick. For a milder dish, skip the red pepper flakes. You can add crushed black pepper instead for some warmth without the heat. This dish pairs well with rice or quinoa. You can serve it over a bed of mixed greens for a fresh salad. A side of crusty bread works great too. Drizzle some olive oil on it for added flavor. Don't forget those lemon wedges for a zesty touch! You can keep leftover sheet pan lemon garlic shrimp in the fridge. Place it in an airtight container. It stays fresh for up to three days. When you reheat, add a splash of lemon juice. This boosts the flavor. To freeze, first let the shrimp cool completely. Use a freezer-safe bag or container. Remove as much air as possible. It can last up to three months in the freezer. When you’re ready, thaw it overnight in the fridge. Reheat shrimp in the oven for the best taste. Preheat your oven to 350°F (175°C). Place the shrimp on a baking sheet for about 10 minutes. You can also use a microwave. Heat in short bursts to avoid overcooking. Yes, you can use frozen shrimp. Just thaw them first. Place them in cold water for about 15 minutes. This helps them cook evenly. Shrimp cook fast. They turn pink and opaque when done. You can also check their shape. They should curl into a C shape. If you don’t have asparagus, use green beans or broccoli. Both will add crunch and flavor. Cut them into small pieces for even cooking. You can prep it ahead. Marinate the shrimp and cut the veggies. Store them in the fridge for up to 2 hours. Just bake them before serving. Yes, this recipe is great for meal prep. You can store leftovers in the fridge. Just keep them in an airtight container for up to 3 days. In this guide, we covered key steps to make a delicious shrimp and vegetable dish. You learned about the best ingredients, how to marinate, and arrange your meal. Tips on shrimp selection and baking time will help. I also shared variations for different tastes and storage advice. Keep these ideas in mind to create a great dinner. With practice, you'll impress everyone with this simple but tasty recipe. Enjoy cooking and share your results!

Zesty Lemon Garlic Shrimp Delight

A flavorful shrimp dish with lemon, garlic, and fresh vegetables, baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 lemons zest and juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon red pepper flakes
  • to taste salt and pepper
  • 1 cup cherry tomatoes, halved
  • 1 cup asparagus, trimmed and cut into 2-inch pieces
  • 1 quarter cup fresh parsley, chopped
  • as needed lemon wedges for serving

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.
  • In a large bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, smoked paprika, red pepper flakes, salt, and pepper. Mix well to create the marinade.
  • Add the shrimp to the marinade and toss until well-coated. Let it marinate for at least 10 minutes to allow the flavors to infuse.
  • On the prepared sheet pan, spread out the cherry tomatoes and asparagus evenly. Drizzle a little olive oil, and season with salt and pepper, tossing to combine.
  • Add the marinated shrimp on top of the vegetables in a single layer.
  • Bake in the preheated oven for 10-12 minutes or until the shrimp turn pink and opaque and the vegetables are tender.
  • Once done, take the sheet pan out of the oven and sprinkle chopped parsley on top for a fresh touch.
  • Serve warm, with lemon wedges on the side for an extra burst of citrus flavor.

Notes

Adjust red pepper flakes to taste for desired spiciness.
Keyword baked, garlic, healthy, lemon, shrimp

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