Sheet Pan Lemon Garlic Shrimp

$- 1 lb large shrimp, peeled and deveined - 4 cloves garlic, finely minced - Zest and juice of 1 lemon - 3 tablespoons extra virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and freshly cracked pepper, to taste - 1 cup cherry tomatoes, halved - 1 bell pepper, sliced - 1 medium zucchini, sliced into half-moons - Fresh parsley, chopped - Additional lemon wedges In this dish, shrimp shine as the star. You need fresh shrimp that are peeled and deveined. Garlic adds a strong flavor that makes everything better. Lemon brings a bright taste, thanks to its zest and juice. Olive oil keeps everything moist and helps the spices stick. For spices, smoked paprika gives a warm, smoky flavor. Dried oregano adds a hint of earthiness. You can adjust salt and pepper to suit your taste. Don't forget the veggies! Cherry tomatoes add sweetness, while bell peppers bring color. Zucchini adds a nice crunch. Together, they make this meal colorful and healthy. For a finishing touch, you can sprinkle fresh parsley on top. Extra lemon wedges offer a zesty kick if you want more lemon flavor. These ingredients come together to create a quick and easy meal that is sure to impress. 1. Preheat your oven to 400°F (200°C). This heat gives the shrimp a nice cook. 2. Line a baking sheet with parchment paper. This makes cleanup easy and keeps food from sticking. 1. In a medium bowl, mix together: - 4 cloves garlic, finely minced - Zest and juice of 1 lemon - 3 tablespoons extra virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and freshly cracked pepper, to taste 2. Whisk these together until they smell great. 3. Add the shrimp to the bowl. Make sure each shrimp gets covered in the marinade. Let them sit for 10-15 minutes. 1. On the lined baking sheet, arrange: - 1 cup cherry tomatoes, halved - 1 bell pepper, sliced - 1 medium zucchini, sliced into half-moons 2. Drizzle a bit of olive oil over the veggies. Sprinkle with salt and pepper. Toss them until they are coated. 3. Make a space in the center of the veggies. Place the marinated shrimp there, spreading them out evenly. 1. Put the baking sheet in the oven. Bake for 10-12 minutes. The shrimp should turn pink and opaque. 2. Watch the shrimp closely. They can get tough if you bake them too long. 3. When done, take the baking sheet out of the oven. Garnish with fresh parsley before serving. Enjoy this dish hot! To get the best shrimp, look for a vibrant pink color. The texture should feel firm but tender. When you bite into it, it should be juicy. If the shrimp is rubbery, it is overcooked. Aim to bake the shrimp for 10 to 12 minutes. Keep an eye on them as they cook. Remove them from the oven once they look opaque. To add some heat, sprinkle red pepper flakes over the shrimp and veggies. This small touch can elevate the dish. It gives it a nice kick. Also, think about adding seasonal vegetables. Bell peppers and zucchini work well. Cherry tomatoes add a fresh twist. Try to use what is in season for the best flavor. {{image_4}} You can switch the shrimp for chicken. Use boneless, skinless chicken breasts or thighs. Cut them into bite-sized pieces. Marinate them like the shrimp. Bake until they reach 165°F (74°C). This adds a hearty twist to the dish. Tofu is another great option. Choose firm or extra-firm tofu. Press it to remove extra water. Cut it into cubes. Marinate just like the shrimp. Bake until golden and crispy. This makes the dish plant-based and delicious. Herbs can really change the dish. Try adding fresh basil or cilantro. These herbs give a fresh taste. Chop them finely and mix them into the marinade. Citrus fruits can also add fun flavors. Instead of lemon, use lime or orange. Each fruit brings a unique twist. Zest and juice them just like you would with lemon. This keeps the dish bright and tasty. Store leftover shrimp in an airtight container. This keeps them fresh and tasty. Make sure to let them cool before sealing. Store in the fridge for up to two days. If you want to keep them longer, freeze them. Use a freezer-safe container or bag for best results. Label the container with the date. This way, you can track how long they stay fresh. Reheat shrimp gently to avoid toughening them up. The best way is to use the oven. Preheat your oven to 350°F (175°C). Place the shrimp on a baking sheet. Cover with foil to keep moisture in. Heat for about 5 to 7 minutes. You can also use a microwave. Place shrimp in a microwave-safe dish. Cover with a damp paper towel. Heat in short bursts of 30 seconds. Check often to ensure they do not overcook. It takes about 10 to 12 minutes to cook shrimp in the oven. You should look for shrimp that turn vibrant pink and opaque. This means they’re ready to eat! Keeping an eye on them helps avoid overcooking. Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them first. You can thaw shrimp by placing them in cold water for about 15 to 20 minutes. This will help them cook evenly. You can use many vegetables with lemon garlic shrimp. Some great options are: - Cherry tomatoes - Bell peppers (any color) - Zucchini - Asparagus - Broccoli These add color and flavor to your meal! Absolutely! You can prepare this dish ahead of time. Just marinate the shrimp and chop the veggies. Store them separately in the fridge for up to two days. When you’re ready to cook, simply bake them together! To keep shrimp tender, avoid overcooking them. Cook until they are just pink and opaque. Marinating the shrimp also helps. Use a light marinade and let them sit for about 10 to 15 minutes before cooking. This keeps them juicy! This blog post guides you through making lemon garlic shrimp. We covered the main ingredients, tips for cooking, and how to store leftovers. You can use different proteins and flavors too. For the best results, follow each step closely. Perfect shrimp are easy to achieve with practice. Enjoy tasty meals and feel free to experiment with garnishes and pairings. Happy cooking!$

Discover the deliciousness of Zesty Lemon Garlic Shrimp Delight! This vibrant and flavorful recipe combines juicy shrimp with fresh vegetables, all infused with zesty lemon and aromatic garlic. Perfect for a quick weeknight dinner or a special occasion, this dish is sure to impress. With easy-to-follow instructions, you’ll have a beautiful meal on the table in just 30 minutes. Click to explore this tasty recipe and elevate your dinner game!

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Ingredients

1 lb large shrimp, peeled and deveined

4 cloves garlic, finely minced

Zest and juice of 1 lemon

3 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and freshly cracked pepper, to taste

1 cup cherry tomatoes, halved

1 bell pepper, sliced (any color for a vibrant dish)

1 medium zucchini, sliced into half-moons

Fresh parsley, chopped (for garnish)

Instructions

Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to facilitate easy cleaning after cooking.

In a medium mixing bowl, combine the minced garlic, lemon zest, lemon juice, olive oil, smoked paprika, oregano, and a pinch of salt and pepper. Whisk these ingredients together until they are well mixed and fragrant.

Introduce the cleaned shrimp to the bowl, ensuring each piece is thoroughly coated with the flavorful marinade. Allow the shrimp to marinate for 10-15 minutes while you prepare the colorful medley of vegetables.

On the prepared baking sheet, arrange the halved cherry tomatoes, sliced bell pepper, and zucchini. Drizzle a small amount of olive oil over the vegetables, followed by a sprinkle of salt and pepper. Toss everything together until the vegetables are nicely coated.

Make a nest in the center of the vegetable spread and carefully place the marinated shrimp in this open space. Distribute the shrimp evenly across the baking sheet.

Place the baking sheet in the preheated oven and bake for 10-12 minutes, until the shrimp are vibrant pink and opaque. Watch carefully to avoid overcooking, as shrimp can become tough if left too long.

Once baked to perfection, remove the sheet from the oven. Finish by generously garnishing with freshly chopped parsley. Serve hot and enjoy alongside crusty bread or spooned over a bed of fluffy rice or quinoa for a satisfying meal.

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