Sheet Pan Lemon Garlic Shrimp Easy and Flavorful Meal

Looking for a quick, tasty dinner that impresses? My Sheet Pan Lemon Garlic Shrimp is just what you need! This simple recipe combines shrimp, garlic, and fresh lemon for a burst of flavor. In no time, you’ll have a colorful meal ready to enjoy. Let’s dive into the easy steps and tips that will make your cooking experience a breeze! Your family will love this dish, and you will too!

Ingredients

For this Sheet Pan Lemon Garlic Shrimp, you will need some simple yet flavorful ingredients. Each one plays a key role in making this dish shine.

Detailed Ingredient List

– Shrimp

– Use 1 lb of large shrimp, peeled and deveined. Fresh shrimp works best, but frozen is fine too. Just make sure to thaw them before cooking.

– Garlic

– You need 4 cloves of garlic, minced. Garlic adds a strong flavor that pairs perfectly with shrimp.

– Lemon

– Use 1 lemon for both zest and juice. The zest brings brightness, while the juice adds a fresh tang.

– Spices and Seasonings

– Add 1 teaspoon each of smoked paprika and dried oregano. These spices give depth and warmth to the dish. Don’t forget to season with salt and pepper to taste.

– Vegetables

– You will need 1 cup of cherry tomatoes, halved, and 1 bell pepper, sliced (red or yellow). These veggies add color and sweetness.

– Garnish

– Fresh parsley, chopped, makes for a beautiful finish. It adds a pop of green and a hint of freshness.

With these ingredients, you can create a dish that is not only easy but also bursting with flavor.

Step-by-Step Instructions

Prepping the Ingredients

– Preheat Oven

Start by preheating your oven to 400°F (200°C). This step ensures the shrimp and veggies cook evenly.

– Preparing the Marinade

In a large bowl, mix together 4 cloves of minced garlic, the zest and juice of 1 lemon, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, and 2 tablespoons of olive oil. Add salt and pepper to taste. Stir well until combined.

Marinating the Shrimp

– Timing for Flavor Absorption

Add 1 pound of peeled and deveined shrimp to the marinade. Gently toss to coat all the shrimp. Let them sit for about 15 minutes. This time allows the shrimp to soak up all the tasty flavors from the marinade.

Assembling the Sheet Pan

– Arranging the Vegetables

While the shrimp marinates, prepare your sheet pan. Line it with parchment paper for easy cleanup. On one side of the pan, arrange 1 cup of halved cherry tomatoes and 1 sliced bell pepper. Drizzle a bit of olive oil on top, add salt and pepper, and toss to coat the veggies evenly.

– Spreading the Shrimp

After marinating, spread the shrimp on the other side of the sheet pan. Make sure they are well spaced out. This helps them cook evenly and get that nice golden color.

Cooking the Dish

– Baking Time and Temperature

Place the sheet pan in your preheated oven. Bake for 10 to 12 minutes. You’ll know it’s done when the shrimp turn pink and the vegetables are tender. Once you take it out, sprinkle some freshly chopped parsley on top for a pop of color and added flavor.

This meal is quick, easy, and so flavorful.

Tips & Tricks

Selecting the Best Shrimp

When choosing shrimp, freshness matters. Fresh shrimp has a clean smell and firm texture. Look for shrimp that is slightly translucent. If fresh shrimp is not available, frozen shrimp is a great option. It can be just as good as fresh. Make sure to thaw frozen shrimp in the fridge overnight. This keeps them safe to eat.

Marinade Tips

Letting shrimp sit in the marinade is key to flavor. I suggest marinating for at least 15 minutes. This allows the garlic and lemon to soak in. You can even marinate for up to 30 minutes for more flavor. Just don’t go too long, or the shrimp might get mushy.

Ideal Cooking Times

Cooking shrimp takes only a short time. I recommend baking for 10 to 12 minutes. They cook quickly and can overcook easily. You want them to turn pink and opaque. If they curl tightly, they are overcooked. Keep an eye on them for the best result.

Variations

Different Vegetable Options

You can change up the veggies in this dish. Seasonal vegetables work great here. Try asparagus in spring or zucchini in summer. You can also use broccoli, carrots, or snap peas. These add color and crunch. Each choice brings its own flavor. Let your local market guide you.

Spice Adjustments

Want more heat? Add red pepper flakes or cayenne to the marinade. This will give a nice kick. If you prefer less spice, skip these options. Adjust the smoked paprika for a different taste. Each spice can change the dish’s vibe. Experiment to find what you love!

Serving Suggestions

Pair your shrimp with rice, quinoa, or couscous. These sides soak up the lemony sauce. You can also serve it with a fresh salad for a light meal. Garlic bread is another tasty option. It balances the flavors well. These sides make the meal more satisfying.

Storage Info

Short-Term Storage

Store your leftover Sheet Pan Lemon Garlic Shrimp in the fridge. Use an airtight container to keep it fresh. It stays good for 2 to 3 days. Before storing, let it cool down to room temperature. This helps avoid extra moisture in the container.

Freezing Instructions

If you want to freeze it, make sure it is fully cool. Place the shrimp and veggies in a freezer-safe bag. Try to remove as much air as you can. This prevents freezer burn. Properly frozen, it can last up to 3 months. When you’re ready to eat, just thaw it overnight in the fridge.

Reheating Methods

To reheat, I suggest using the oven. Preheat the oven to 350°F (175°C). Spread the shrimp and veggies on a baking sheet. Heat for about 10 minutes. This helps keep the shrimp tasty and the veggies crisp. You can also reheat in a skillet over medium heat for a few minutes. This method warms it up well without drying it out.

FAQs

How long does it take to cook shrimp?

Cooking shrimp is quick and easy. It usually takes about 10 to 12 minutes. You want them to turn pink and opaque. Overcooking makes shrimp tough, so watch closely. This is why I love sheet pan meals; the timing is simple.

Can I use other types of seafood for this recipe?

Yes, you can! Feel free to swap shrimp for scallops or fish. Just remember that cooking times may change. For instance, fish fillets might need a bit longer. Always check for doneness to ensure it’s safe to eat.

What should I serve with Sheet Pan Lemon Garlic Shrimp?

This dish pairs well with many sides. I recommend serving it with rice or quinoa. A fresh salad also works great to balance the meal. You can even add some crusty bread to soak up the lemony sauce.

Is this dish healthy?

Absolutely! Sheet Pan Lemon Garlic Shrimp is a healthy choice. Shrimp are high in protein and low in calories. The veggies add fiber and vitamins, making this a balanced meal. Plus, it uses olive oil, which is a heart-healthy fat.

Can I make this in advance?

Yes, you can prep the shrimp and marinade ahead. Just store them in the fridge for up to 24 hours. When you’re ready, simply assemble and bake. This makes dinner stress-free, especially on busy nights.

We covered how to make a delicious sheet pan lemon garlic shrimp dish. You learned about the key ingredients, step-by-step cooking instructions, and handy tips. Remember to choose fresh shrimp for the best flavor. Adjust spices for your taste, and don’t forget to try different vegetables. This dish is not only easy but also healthy and perfect for any meal. Enjoy experimenting with variations and serving ideas. Now, it’s time to gather your ingredients and create this delightful dish!

Sheet Pan Lemon Garlic Shrimp

Create a delicious meal in no time with this easy sheet pan lemon garlic shrimp recipe! Juicy shrimp, zesty lemon, and colorful veggies come together for a flavorful dish that’s perfect for busy weeknights. With just a few ingredients and simple steps, you’ll have a tasty dinner ready in 30 minutes.

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Ingredients

  

1 lb large shrimp, peeled and deveined

4 cloves garlic, minced

1 lemon, zested and juiced

1 teaspoon smoked paprika

1 teaspoon dried oregano

2 tablespoons olive oil

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 bell pepper, sliced (red or yellow)

Fresh parsley, chopped (for garnish)

Instructions

 

Preheat your oven to 400°F (200°C).

In a large bowl, combine the minced garlic, lemon zest, lemon juice, smoked paprika, dried oregano, olive oil, salt, and pepper. Mix well to create a marinade.

Add the shrimp to the bowl and gently toss to coat them in the marinade. Let them sit for about 15 minutes to absorb the flavors.

While the shrimp marinates, prepare a sheet pan by lining it with parchment paper for easy cleanup.

Arrange the halved cherry tomatoes and sliced bell pepper on one side of the sheet pan. Drizzle with a little olive oil, salt, and pepper, then toss to coat.

Spread the marinated shrimp on the other side of the sheet pan, ensuring they are well spaced out.

Place the sheet pan in the preheated oven and bake for 10-12 minutes, or until the shrimp are pink and cooked through, and the vegetables are tender.

Once out of the oven, garnish with freshly chopped parsley for a vibrant touch.

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