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- 1 pound large shrimp, peeled and deveined - 2 medium zucchinis, sliced into half-moons - 1 bell pepper (any color), sliced - 1 cup cherry tomatoes, halved - 1/4 cup pesto (store-bought or homemade) - 3 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Fresh basil leaves for garnish - Lemon wedges for serving This dish shines with fresh, vibrant flavors. The shrimp offer a nice, sweet taste. Zucchini adds crunch and helps create a well-rounded meal. You can pick any color of bell pepper for a pop of color. Cherry tomatoes add juiciness and a slight tang. I recommend using fresh pesto for the best taste. It blends well with the olive oil and garlic. The garlic adds a warm, savory note that enhances the shrimp. Don’t forget to season with salt and pepper. This step is key to bringing the flavors together. Finally, fresh basil and lemon wedges elevate the dish. They add a burst of freshness right before serving. With these simple ingredients, you create a tasty, fresh meal that’s quick and easy. 1. Preheat your oven to 400°F (200°C). This step is key for even cooking. 2. In a large mixing bowl, combine the shrimp, zucchini, bell pepper, cherry tomatoes, minced garlic, olive oil, and pesto. Toss everything gently until well coated. This ensures every piece gets flavor. 1. Spread the mixture evenly on a large baking sheet lined with parchment paper. This helps with easy cleanup and prevents sticking. 2. Season the shrimp and vegetables with salt and pepper to taste. This simple step boosts the dish's flavor. 3. Bake in the preheated oven for 12-15 minutes. Look for the shrimp to turn pink and the veggies to soften. This means they are ready to serve. 1. Once done, remove the pan from the oven and let it cool for a couple of minutes. This helps avoid burns. 2. Garnish with fresh basil leaves. They add a fresh touch and great color. 3. Serve hot with lemon wedges on the side. A squeeze of lemon gives a bright, fresh flavor. - Use fresh ingredients for best flavor. Fresh shrimp and veggies really shine in this dish. They add a bright taste that frozen or canned items can't match. Pick vibrant zucchinis and ripe tomatoes. Fresh basil gives the best aroma and taste. - Don’t overcook the shrimp. Shrimp cook fast. If you leave them in too long, they turn tough. Watch for them to turn pink and curl slightly. This means they are done. Remove the dish from the oven quickly to keep them juicy. - Pair with rice or quinoa for a complete meal. This dish works well on its own, but a grain adds texture. The rice or quinoa soaks up the lovely pesto sauce. This makes each bite even better. - Ideal for meal prep or quick weeknight dinners. You can easily make this recipe in advance. Store it in the fridge for up to three days. It’s perfect for busy nights when you need a quick meal. Just reheat and enjoy! - Homemade vs store-bought pesto. Homemade pesto is fresh and can be customized. Store-bought is quick and still tasty. Both options work well, but homemade gives you control over flavors and ingredients. - Using different herb blends for variation. You can switch up the herbs in your pesto. Try using spinach, arugula, or even cilantro. Each choice adds a unique twist to the dish. Get creative and find your favorite mix! {{image_2}} You can change up the veggies in this dish. Try adding asparagus or broccoli. Both add crunch and a fresh taste. Using different colors of bell pepper also makes the dish pop. Red, yellow, or green all work well and change the flavor. If you want a different protein, you have choices. Swap shrimp for chicken or tofu for a hearty meal. Chicken thighs or breasts cook well with the same method. For a gourmet twist, use scallops. They cook quickly and add a rich flavor. To boost the flavor, add lemon zest. It makes the dish bright and fresh. Crushed red pepper flakes can add heat. You can also try different spices like paprika or oregano. Experimenting with spices keeps the meal exciting and new. To store your leftover sheet pan pesto shrimp and zucchini, follow these simple steps: - Place the cooled dish in an airtight container. - Store it in the fridge for up to three days. - If you want to freeze it, use a freezer-safe container or bag. - Make sure to remove as much air as possible before sealing. When it’s time to enjoy your leftovers, here are some great methods for reheating: - Oven: Preheat your oven to 350°F (175°C). Place the shrimp and zucchini on a baking sheet. Heat for about 10 minutes or until warm. This keeps the shrimp tender. - Microwave: Use a microwave-safe dish. Cover it with a lid or microwave-safe wrap. Heat in 30-second intervals, stirring in between, until warm. This method is quick but may make the shrimp slightly less tender. Knowing how long your dish lasts is key for food safety: - In the fridge, your dish lasts about 3 days. - In the freezer, it can last up to three months. - Always look for signs that it should be discarded. If the shrimp smells off or the vegetables look slimy, it’s best to toss it. Yes, you can prep this dish in advance. To do this, follow these steps: - Chop the veggies: Slice the zucchinis and bell peppers a day before. - Clean the shrimp: Peel and devein the shrimp ahead of time. - Mix ingredients: Combine shrimp, vegetables, garlic, pesto, and olive oil. Store in the fridge in an airtight container. - Bake later: When ready, simply spread the mixture on a baking sheet and bake as directed. This way, you save time on busy days. If you want to change up the protein, here are some great options: - Chicken: Cut chicken breast into bite-sized pieces. Cook until fully done. - Tofu: Use firm tofu. Press it to remove excess water and cut into cubes. - Scallops: These will give a fancy twist. Sauté briefly before adding to the sheet pan. These swaps cater to different dietary needs while keeping the dish tasty. Yes, this dish is gluten-free! All the ingredients listed do not contain gluten. If you're using store-bought pesto, check the label to make sure it is gluten-free. This meal is perfect for those who need to avoid gluten while still enjoying a delicious dinner. This blog post covered a tasty shrimp and veggie dish. You learned the key ingredients, easy steps, and tips for perfect flavor. You can customize it by swapping proteins or veggies and using different pestos. Storing leftovers is simple, and reheating is quick. This meal works well for busy nights or meal prep. Try it, and enjoy how easy it is to create a healthy dish. You have options and ways to make it your own. Dive in and make it today!

Sheet Pan Pesto Shrimp & Zucchini

Indulge in the deliciousness of Sheet Pan Pesto Shrimp & Zucchini with this quick and easy recipe! In just 25 minutes, you can whip up a vibrant and flavorful dish featuring juicy shrimp, seasonal veggies, and zesty pesto. Perfect for busy weeknights or impressing guests, this meal is as simple as tossing ingredients on a sheet pan. Click through for the full recipe and elevate your dinner game tonight!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 medium zucchinis, sliced into half-moons

1 bell pepper (any color), sliced

1 cup cherry tomatoes, halved

1/4 cup pesto (store-bought or homemade)

3 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

Fresh basil leaves for garnish

Lemon wedges for serving

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the shrimp, zucchini, bell pepper, cherry tomatoes, minced garlic, olive oil, and pesto. Toss everything together until well coated.

      Spread the shrimp and vegetable mixture evenly on a large baking sheet lined with parchment paper.

        Season the shrimp and vegetables with salt and pepper to taste.

          Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and cooked through and the veggies are tender.

            Once done, remove from the oven and let it cool for a couple of minutes.

              Garnish with fresh basil leaves and serve hot with lemon wedges on the side for an extra burst of flavor.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4