Description
A quick and easy sheet pan shrimp dinner featuring succulent shrimp, tender vegetables, and a flavorful garlic lemon butter sauce, all roasted together for a delicious and healthy meal.
Ingredients
1 pound large shrimp, peeled and deveined
1 medium red bell pepper, sliced into 1/2-inch strips
1 medium yellow bell pepper, sliced into 1/2-inch strips
1 medium zucchini, sliced into 1/2-inch rounds
1 cup cherry tomatoes
3 tablespoons olive oil, divided
4 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon, zested and juiced
2 tablespoons unsalted butter, melted
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
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, salt, black pepper, lemon zest, and lemon juice.
Pour the garlic lemon mixture over the shrimp and vegetables and toss gently to coat everything evenly.
Spread the shrimp and vegetables in a single layer on a large rimmed baking sheet.
Drizzle the remaining 1 tablespoon olive oil over the sheet pan contents.
Roast in the preheated oven for 12 to 15 minutes, or until the shrimp are opaque and cooked through and the vegetables are tender.
Remove the sheet pan from the oven and immediately drizzle the melted butter over the shrimp and vegetables.
Sprinkle chopped fresh parsley on top and gently toss everything together on the pan.
Serve warm directly from the sheet pan or transfer to plates.
- Prep Time: 15 minutes
- Cook Time: 15 minutes