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For this tasty Sheet-Pan Greek Shrimp and Veggies, you need just a few key items. First, grab 1 pound of large shrimp. Make sure they are peeled and deveined for easy cooking. Next, you will need a variety of vegetables. I suggest using 1 red bell pepper, 1 yellow bell pepper, 1 zucchini, 1 red onion, and 1 cup of cherry tomatoes. Slice the peppers and zucchini, and cut the onion into wedges. Halving the cherry tomatoes makes them pop with flavor. Now, let’s make this dish sing with flavor! You will need 4 cloves of garlic, minced finely. This adds a great aroma. Next, grab 1 tablespoon of dried oregano and 2 teaspoons of paprika. These spices will give the dish a lovely Greek touch. Squeeze the juice of 1 lemon and mix it with 3 tablespoons of olive oil. Add salt and pepper to taste. Whisk these ingredients together to create a delicious marinade. For a fresh finish, use fresh parsley. Chop it finely and sprinkle it on top just before serving. This adds color and flavor, making the dish look and taste even better. First, preheat your oven to 425°F (220°C). This step is key for even cooking. While the oven warms up, prepare your shrimp and veggies. Take 1 pound of large shrimp, peeled and deveined. Place them in a large bowl. Next, slice 1 red bell pepper and 1 yellow bell pepper. Add these to the bowl. Slice 1 zucchini, cut a red onion into wedges, and halve 1 cup of cherry tomatoes. Toss all these veggies in with the shrimp. Now, let’s make the marinade. In a small bowl, whisk together 4 cloves of minced garlic, 1 tablespoon of dried oregano, and 2 teaspoons of paprika. Squeeze the juice of 1 lemon into the bowl. Add 3 tablespoons of olive oil, salt, and pepper to taste. Once mixed, pour this marinade over the shrimp and vegetables. Toss everything together well. Ensure that the shrimp and veggies are evenly coated with the flavorful mix. Next, spread the shrimp and vegetable mixture in a single layer on a large sheet pan. This helps everything cook evenly. Once the mixture is spread out, place the sheet pan in the oven. Bake for 15-20 minutes. You know it’s done when the shrimp turn pink and opaque, and the veggies are tender. Remove the pan from the oven and garnish with fresh parsley. Your easy and tasty Sheet-Pan Greek Shrimp and Veggies is ready to serve! To ensure your shrimp cook perfectly, choose large shrimp. They cook fast and stay juicy. When baking, keep an eye on the color. Shrimp turn pink and opaque when done. Overcooking makes them tough, so check them at 15 minutes. For the veggies, cut them into uniform sizes. This helps them roast evenly. Bell peppers and zucchini cook well at high heat. Use a single layer on the sheet pan. This allows them to brown nicely and not steam. I love serving this dish straight from the sheet pan. It looks vibrant and inviting. Just sprinkle some fresh parsley on top for color. If you want a flavor boost, drizzle extra lemon juice over everything. It adds a zesty kick that brightens the meal. For a fun touch, you can plate individual servings. Use warm plates to keep the dish hot. This way, your guests can enjoy every bite! {{image_2}} You can change up the veggies in this dish. Try using asparagus, broccoli, or even eggplant. Each adds its own taste and color. You can also switch the shrimp for chicken or tofu. Both options cook well and soak up the flavors nicely. To spice things up, add some red pepper flakes or cumin. These spices will give your dish a warm kick. You can also try using fresh herbs like dill or basil. These herbs brighten the meal and add a fresh twist. Mixing and matching flavors is where your creativity shines! To store leftovers, let the dish cool down first. Then, put it in an airtight container. You can refrigerate it for up to three days. Make sure to keep it sealed well. This helps keep the shrimp and veggies fresh. To reheat, the best method is using the oven. Preheat your oven to 350°F (175°C). Place the leftovers on a baking sheet. Heat them for about 10-15 minutes. This method helps keep the shrimp tender and the veggies crisp. You can also use a microwave. Just heat in short bursts, stirring in between. This way, you avoid overcooking and maintain flavor. Yes, you can prepare this dish in advance. For meal prep, chop your veggies and shrimp. Mix the shrimp and vegetables with the marinade. Store them in the fridge for up to a day. When you’re ready to cook, just spread everything on the pan and bake. This saves time and gives you a quick dinner option. You can also prepare the marinade ahead. Just keep it separate until you are ready to cook. This dish pairs well with many sides. Try serving it with: - Rice: A fluffy side of white or brown rice works great. - Quinoa: This adds a nutty flavor and is very healthy. - Pasta: A light pasta salad can be a nice touch. - Bread: Serve with warm pita or crusty bread to soak up juices. These sides balance the flavors of the shrimp and veggies. They also make the meal more filling. Absolutely! This dish is perfect for meal prep. You can cook a big batch on the weekend. Store individual portions in airtight containers. It keeps well in the fridge for about three days. To reheat, place it in the microwave or oven. Add a splash of lemon juice to freshen it up. This way, you enjoy a delicious meal without much hassle during the week. This blog post covers making delicious sheet-pan Greek shrimp and veggies. We explored key ingredients like shrimp, vibrant vegetables, and flavorful seasonings. I shared tips on cooking and presenting the dish. You can also make it your own by swapping ingredients. For storage, I gave advice on keeping leftovers fresh and reheating them. This dish is easy and perfect for any night. Enjoy this tasty meal and all the flavors it brings to your table.

Sheet-Pan Greek Shrimp and Veggies

Elevate your dinner game with this delicious Sheet-Pan Greek Shrimp and Veggies recipe! In just 30 minutes, transform fresh shrimp and vibrant vegetables into a colorful, flavorful meal that's perfect for any night of the week. Bursting with garlic, lemon, and Mediterranean spices, this one-pan wonder is not only easy to prepare but also a feast for the eyes. Click through to explore the full recipe and make it tonight!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced

1 red onion, cut into wedges

1 cup cherry tomatoes, halved

4 cloves garlic, minced

1 tablespoon dried oregano

2 teaspoons paprika

Juice of 1 lemon

3 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the shrimp, sliced bell peppers, zucchini, red onion, and cherry tomatoes.

      In a small bowl, whisk together minced garlic, oregano, paprika, lemon juice, olive oil, salt, and pepper.

        Pour the marinade over the shrimp and vegetables, tossing everything together until evenly coated.

          Spread the shrimp and vegetable mixture in a single layer on a large sheet pan.

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

              Remove from the oven and garnish with fresh parsley before serving.

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

                  - Presentation Tips: Serve the dish directly from the sheet pan or plate individual servings on warm plates. Drizzle a little extra lemon juice on top for an added burst of flavor.