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- 1 pound large shrimp, deveined and peeled - 2 cups broccoli florets - 1 bell pepper, sliced into strips (any color) - 1 zucchini, sliced into half-moons - 1 red onion, cut into wedges - 4 cloves garlic, minced - 2 tablespoons olive oil - Juice of 1 lemon - Zest of 1 lemon - 1 teaspoon paprika - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) The main ingredients shine in this dish. Large shrimp bring a sweet, juicy flavor. Broccoli adds a nice crunch, while bell pepper and zucchini provide color and freshness. The red onion adds a sweet, mild bite. For flavor enhancers, garlic and olive oil form the base of the sauce. Lemon juice and zest brighten the dish, giving it a zesty kick. Paprika and dried oregano add warmth and depth. Salt and pepper bring it all together. Finally, fresh parsley gives a lovely pop of color and flavor on top. This combination creates a delightful mix that keeps you coming back for more. First, preheat your oven to 400°F (200°C). This step is key for even cooking. While it heats, grab a large baking sheet. Line it with parchment paper. This helps with easy cleanup later. In a large mixing bowl, combine 1 pound of shrimp, 2 cups of broccoli florets, 1 sliced bell pepper, 1 sliced zucchini, and 1 cut red onion. Mix these ingredients well. In a smaller bowl, whisk together 4 minced garlic cloves, 2 tablespoons of olive oil, the juice of 1 lemon, the zest of 1 lemon, 1 teaspoon of paprika, 1 teaspoon of dried oregano, and a pinch of salt and pepper. This lemon garlic mixture adds great flavor to your meal. Pour the lemon garlic mixture over the shrimp and veggies. Toss gently to coat everything evenly. Arrange the shrimp and veggies in a single layer on the prepared baking sheet. It’s important to spread them out for even cooking. Bake in the oven for about 15 to 20 minutes. The shrimp should turn pink and opaque. The veggies need to be tender. Once done, take the sheet pan out of the oven. Let it cool slightly, then garnish with fresh parsley. To cook shrimp perfectly, watch the color. They turn pink and opaque when done. Overcooking makes them tough, so check them at 15 minutes. For tender veggies, cut them into uniform sizes. This ensures even cooking. Broccoli and bell peppers cook well at the same time. Zucchini and onions need a bit less time. Stir them halfway through to help with cooking. You can serve this dish right from the sheet pan. It gives a casual vibe and keeps everything warm. If you want to impress, use a large serving platter. Adding extra lemon juice brightens the dish. It enhances the flavors and adds a fresh touch. Just a squeeze before serving makes a big difference. Garnish with fresh parsley for color and a pop of flavor. {{image_2}} You can swap out veggies to suit your taste. Try asparagus, snap peas, or carrots for a twist. Seasonal vegetables add freshness. In spring, use green beans. In fall, consider squash or Brussels sprouts. Each vegetable brings its own flavor and texture. Experimenting keeps the dish exciting. If you want a different protein, consider scallops or fish like salmon. Both cook quickly and taste great with lemon and garlic. For vegetarians, tofu offers a good option. Cut it into cubes and marinate like shrimp. Chickpeas are another great choice. They add protein and a nice bite. To store leftovers, let the dish cool first. Place the shrimp and veggies in an airtight container. This will keep them fresh. Store them in the fridge for up to 3 days. If you want to enjoy them later, make sure to check the smell and look before eating. If you'd like to freeze this dish, place it in a freezer-safe container. Make sure to leave some space for expansion. You can freeze it for up to 2 months. For reheating, thaw it in the fridge overnight. When ready, heat it in the oven at 350°F (175°C) for about 15-20 minutes. This helps keep the shrimp tender and the veggies crisp. Enjoy your meal just like the first time! Yes, you can use frozen shrimp for this dish. Just remember to thaw them first. To thaw, place the shrimp in cold water for about 15-20 minutes. This method is quick and safe. Once thawed, pat them dry with a paper towel. This helps the shrimp cook evenly and absorb all the flavors. You can get creative with spices! Try adding cayenne pepper for heat or smoked paprika for a deeper flavor. For a fresh twist, consider adding a pinch of cumin or coriander. These spices can add layers of taste to your dish. Experiment and find your favorite combo! Watch for key signs. Cooked shrimp turn pink and opaque. They should also curl into a C shape. If they look gray or feel tough, they need more time. Perfectly cooked shrimp are tender and juicy. Keep an eye on them to avoid overcooking! This recipe highlights the freshness of shrimp and veggies. You learned how to prep, bake, and present a tasty dish. Remember to experiment with different vegetables and proteins. Store leftovers properly to enjoy them later. Don't forget the tips for perfect shrimp and veggie texture. Cooking can be fun and rewarding. Enjoy making your meal and sharing it with others!

Lemon Garlic Shrimp and Veggies Sheet Pan

Savor the explosion of flavors with this Zesty Lemon Garlic Shrimp & Veggies recipe! Quick to prepare, this delicious dish features juicy shrimp, vibrant veggies, and a tangy lemon garlic sauce. Perfect for busy weeknight dinners, it's healthy, easy, and absolutely satisfying. Discover how to make it and impress your family or guests! Click through to explore the full recipe and step-by-step instructions. #ShrimpRecipes #HealthyEating #EasyDinner #SheetPanMeals
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Ingredients
  

1 pound large shrimp, deveined and peeled

2 cups broccoli florets

1 bell pepper, sliced into strips (any color)

1 zucchini, sliced into half-moons

1 red onion, cut into wedges

4 cloves garlic, minced

2 tablespoons olive oil

Juice of 1 lemon

Zest of 1 lemon

1 teaspoon paprika

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and prepare a large baking sheet by lining it with parchment paper.

    In a large mixing bowl, combine the shrimp, broccoli, bell pepper, zucchini, and red onion.

      In a separate small bowl, whisk together the minced garlic, olive oil, lemon juice, lemon zest, paprika, oregano, and a pinch of salt and pepper.

        Pour the lemon garlic mixture over the shrimp and veggies, tossing gently to coat everything evenly.

          Arrange the shrimp and veggies in a single layer on the prepared baking sheet.

            Bake in the preheated oven for about 15-20 minutes, or until the shrimp are pink and opaque and the vegetables are tender.

              Once done, remove the sheet pan from the oven and let it cool slightly before garnishing with freshly chopped parsley.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve directly from the sheet pan for a rustic look, or transfer onto a large serving platter. Squeeze extra lemon juice over the top for a vibrant finish!