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Easy Zesty Lemon Garlic Shrimp Sheet Pan Dinner

easy zesty lemon garlic shrimp sheet pan dinner - featured image

A quick and healthy sheet pan dinner featuring succulent shrimp roasted with zesty lemon, garlic, and fresh vegetables. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (fresh or thawed frozen)
  • 1 large lemon, zested and juiced
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon dried oregano (or Italian seasoning)
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1 medium zucchini, sliced
  • 1 red bell pepper, sliced into strips
  • 1 small red onion, sliced thin
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine olive oil, lemon zest, lemon juice, minced garlic, red pepper flakes, dried oregano, salt, and pepper. Whisk until well mixed.
  3. Add the peeled and deveined shrimp to the marinade and toss to coat evenly. Let sit for about 10 minutes if possible.
  4. Slice chosen vegetables into even pieces for uniform cooking.
  5. Spread the vegetables in a single layer on a rimmed sheet pan. Drizzle with a little olive oil and sprinkle with salt and pepper.
  6. Nestle the shrimp on top of the vegetables, ensuring they are not crowded.
  7. Roast in the preheated oven for 8-10 minutes until shrimp turn pink and opaque and vegetables are tender but not mushy.
  8. Remove from oven and sprinkle chopped fresh parsley over the dish.
  9. Serve immediately, optionally with a wedge of lemon for extra zing.

Notes

If garlic browns too fast, tent the pan loosely with foil halfway through cooking. Use shrimp of similar size for even cooking. For crispier veggies, roast them a few minutes before adding shrimp. Can substitute shrimp with scallops or firm white fish. Use parchment paper or silicone baking mat for easier cleanup.

Nutrition

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