Sheet Pan Lemon Garlic Shrimp

$- 1 pound large shrimp, peeled and deveined - 2 tablespoons olive oil - 4 cloves garlic, minced - Zest and juice of 2 lemons - 1 teaspoon smoked paprika - ½ teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 bell pepper, sliced (any color) - ½ cup fresh parsley, chopped Each ingredient plays a big part in this dish. The shrimp adds protein and a sweet flavor. Olive oil helps to cook the shrimp and keeps it moist. Garlic gives a strong aroma and taste. Lemon juice and zest add brightness and freshness. Smoked paprika gives a nice, smoky flavor. Red pepper flakes add a hint of heat. Salt and pepper bring out all the flavors. The cherry tomatoes and bell pepper add color and texture. Fresh parsley brightens the plate and adds freshness. You can use both fresh and frozen shrimp for this recipe. Fresh shrimp tastes great and cooks well. However, frozen shrimp is often more convenient and can be just as tasty. When using frozen shrimp, remember to thaw it in the fridge overnight or run it under cold water for a quick thaw. This step is key for even cooking and great flavor. Both options work well, so pick what suits you best. {{ingredient_image_1}} Start with the shrimp. Use one pound of large shrimp. Make sure they are peeled and deveined. This saves time and makes cooking easy. Place the shrimp in a large bowl. Next, get your vegetables ready. Slice one bell pepper and halve one cup of cherry tomatoes. Set them aside in another bowl. This way, you keep the flavors separate until cooking. Now, let’s make the marinade. In the bowl with shrimp, add two tablespoons of olive oil. Next, add four minced garlic cloves, the zest and juice of two lemons, one teaspoon of smoked paprika, and half a teaspoon of red pepper flakes. Mix all these together. Coat the shrimp well in this mixture. Let them sit for about ten minutes. This step helps the shrimp absorb all the flavors. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This makes cleanup easy. While the oven heats up, prepare your vegetables. Drizzle them with olive oil, salt, and pepper. Spread the seasoned vegetables on one side of the pan. Next, place the marinated shrimp on the other side in a single layer. Bake everything for 10 to 12 minutes. The shrimp should turn pink and opaque, and the veggies should be tender. This timing ensures both cook perfectly. After baking, remove the pan and garnish with fresh parsley. Serve right away for a fresh, easy meal. To prevent shrimp from becoming tough, cook them just right. Shrimp cook fast. They turn pink and opaque when done. Bake them for 10 to 12 minutes. Keep an eye on them. If they curl too much, they may be overcooked. Make sure they are still juicy. Marinate shrimp for great flavor. Use a mix of olive oil, garlic, lemon juice, and spices. Let them soak for 10 minutes. This gives them time to absorb the flavors. Do not marinate too long, or the shrimp might become mushy. Always toss them gently in the marinade for even coating. Presentation can make your meal shine. Serve shrimp and veggies right from the sheet pan. This gives a rustic look. You can also plate them individually. Drizzle leftover pan juices over the top. Add lemon wedges and fresh parsley to brighten the dish. This adds color and flavor, making it more appealing. Pro Tips Marinade Time: Allow the shrimp to marinate for at least 10-15 minutes. This enhances the flavor and ensures the shrimp are well-seasoned. Vegetable Variations: Feel free to mix in other vegetables like zucchini, asparagus, or bell peppers to add more color and nutrients to your dish. Cooking Temperature: Ensure your oven is fully preheated before baking. This helps achieve perfectly cooked shrimp that are tender and juicy. Garnishing: For an extra burst of flavor, consider adding a sprinkle of feta cheese or a squeeze of fresh lemon juice just before serving. {{image_2}} You can change up the veggies in this dish. Try adding zucchini, asparagus, or broccoli. These options cook well with shrimp and add nice colors. You can also mix in snap peas or carrots for a sweet crunch. Always remember to cut the veggies into similar sizes. This helps them cook evenly. If you want less heat, skip the red pepper flakes. You can also use just a pinch. For more heat, add more red pepper flakes or a dash of cayenne. Taste as you go. This way, you can find the perfect spice level for your taste buds. You can pair shrimp with other proteins. Chicken, scallops, or even fish work great. Just make sure to adjust the cooking time. Chicken will take longer to cook than shrimp, so cut it into smaller pieces. This ensures everything cooks at the same time. You can also add cooked sausage for a hearty twist. To keep your Sheet Pan Lemon Garlic Shrimp fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. It stays fresh for up to three days. For best taste, do not leave it out at room temperature. When reheating, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the shrimp and veggies on a baking sheet. Heat for about 10 minutes, or until warmed through. You can also use a microwave, but it may not keep the shrimp as juicy. To freeze leftovers, let the dish cool completely first. Transfer it to a freezer-safe container. It can last up to two months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat as mentioned above for the best flavor. I recommend using large shrimp for this dish. Large shrimp hold up well during cooking and stay juicy. You can use fresh or frozen shrimp, but ensure they are peeled and deveined. Fresh shrimp gives the best flavor, while frozen shrimp is convenient. If you use frozen shrimp, thaw it first. This way, they cook evenly and taste great. Yes, you can prep this meal ahead of time. You can marinate the shrimp for up to 2 hours in the fridge. Just keep the shrimp and veggies separate until you are ready to bake. This makes it easy for busy weeknights. Simply combine everything on the sheet pan and bake when you're ready to eat. This dish pairs well with many sides. Here are some great options: - Rice: Fluffy white rice or brown rice soaks up the tasty juices. - Quinoa: A healthy, protein-rich choice that adds a nutty flavor. - Salad: A light green salad with a lemon vinaigrette adds freshness. - Bread: Crusty bread is perfect for dipping in the pan juices. Feel free to mix and match these sides. Enjoy your meal! This blog covered the tasty Sheet Pan Lemon Garlic Shrimp recipe. We talked about key ingredients and how they work together for flavor. You learned the best ways to prep, marinate, and bake for great results. I shared tips to avoid overcooking and some fun variations to make it your own. Remember, storing leftovers properly keeps them fresh for your next meal. Enjoy creating this simple dish that is sure to impress!$

Sheet Pan Lemon Garlic Shrimp

A quick and flavorful dish featuring shrimp marinated in lemon and garlic, baked alongside colorful vegetables.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
2 lemons zest and juice
1 teaspoon smoked paprika
0.5 teaspoon red pepper flakes
to taste salt and pepper
1 cup cherry tomatoes, halved
1 bell pepper sliced (any color)
0.5 cup fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, smoked paprika, and red pepper flakes. Mix well.
Add the shrimp to the bowl and toss until they are well coated in the marinade. Let them sit for about 10 minutes to absorb the flavors.
While the shrimp marinates, prepare the vegetables. In a separate bowl, toss the cherry tomatoes and bell pepper with a drizzle of olive oil, salt, and pepper.
Spread the seasoned vegetables evenly on one side of the prepared sheet pan.
Arrange the marinated shrimp on the other side of the pan in a single layer.
Bake everything in the preheated oven for 10-12 minutes, or until the shrimp are pink and opaque, and the vegetables are tender.
Remove the sheet pan from the oven and garnish the shrimp and vegetables with fresh parsley before serving.

Notes

Serve the shrimp and vegetables directly from the sheet pan for a rustic look, or plate them individually, drizzling any remaining pan juices over the top. Garnish with lemon wedges and extra parsley for a refreshing touch.

Keyword easy, garlic, lemon, sheet pan, shrimp