Sheet Pan Shrimp With Vegetables (Lemon Garlic)
This quick and easy Sheet Pan Shrimp is packed with fresh Mediterranean flavors! Juicy shrimp are marinated in garlic, lemon, and olive oil, and then roasted alongside vibrant bell peppers, onions, and mushrooms for a healthy, gluten-free meal. With just 15 minutes in the oven and minimal cleanup, this one-pan dish is perfect for busy weeknights.
Servings: 4 people
Calories: 547kcal
Equipment
- 1 Rimmed Baking Sheet
Ingredients
- 3 garlic cloves minced
- 1 ½ tbsps fresh oregano chopped
- 1 lemon zest and juice
- ¾ cup extra virgin olive oil divided
- ¼ teaspoon ground black pepper
- 1 teaspoon kosher salt divided
- 1 ½ lbs shrimp cleaned and tails off
- 1 zucchini sliced in half lengthwise and then cut into half moons
- ½ red bell pepper sliced thin
- ½ yellow bell pepper sliced thin
- ½ onion sliced thin
- 4 oz crimini mushrooms optional
- ¼ teaspoon crushed red pepper optional
Instructions
- Preheat the oven to 425℉.
- Prepare the rimmed baking sheet by spraying or brushing the sheet with oil.
- Make the shrimp marinade by combining the garlic, oregano, lemon zest, lemon juice, black pepper, and ½ teaspoon of salt. Add in ½ cup of olive oil and combine.
- Add the shrimp to the marinade and set aside.
- Cut the vegetables and place them on the rimmed baking sheet.
- Drizzle the vegetables with 3 tablespoons of olive oil. Sprinkle ½ teaspoon of salt over the top.
- Drain the shrimp and add it to the pan.
- Bake for 15-20 minutes until the vegetables are done.
- Serve.
Notes
If you like your vegetables roasted and brown, bake them for 15 minutes before adding the shrimp, then bake for 15 more minutes.
This dish can be made "saucy" by adding 2 tablespoons of butter to the pan after baking and combining the butter with the juice that has accumulated on the pan.
To peel and devein the shrimp:
Rinse the shrimp: Set the shrimp in a colander and run under cold water to remove any debris.
Remove the legs: Gently pull off the small legs from the bottom of the shrimp.
Remove the shell: Hold the shrimp by the tail. Starting at the head end where you removed the legs, use your fingers to crack open and peel away the shell. As you reach the tail, use your other hand to keep the small tail section attached as you peel (or you can remove the tail too if you’d like).
Make a shallow slit down the back of the shrimp: Run a pairing knife from the heat to the tail, being careful not to cut too deeply.
Remove the dark vein: Use the tip of your knife or your hands to gently remove the vein. Rinse the shrimp under cold water once more to remove any leftover gunk, then pat dry before cooking or marinating.
Shrimp cooks quickly! It will also continue to cook from the residual heat when you take it out of the oven. Even if there are small hints of gray, the shrimp will fully cook by the time you get it to the table.
Nutrition
Calories: 547kcal | Carbohydrates: 11g | Protein: 37g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Trans Fat: 0.01g | Cholesterol: 274mg | Sodium: 795mg | Potassium: 861mg | Fiber: 3g | Sugar: 4g | Vitamin A: 670IU | Vitamin C: 71mg | Calcium: 170mg | Iron: 2mg
