Sheet Pan Lemon Garlic Shrimp Savory and Simple Dish

Welcome to the world of easy, zesty meals! Today, I’m excited to share my recipe for Sheet Pan Lemon Garlic Shrimp. This dish is not just tasty; it’s also quick to make. With simple ingredients like shrimp, garlic, and colorful veggies, you can enjoy a burst of flavor without the fuss. Perfect for busy nights, let's dive into this savory, simple dish that will make you feel like a culinary star!

Ingredients

List of Ingredients

- 1 lb large shrimp, peeled and deveined

- 3 tablespoons extra virgin olive oil

- 4 cloves garlic, finely minced

- Zest and juice of 2 fresh lemons

- 1 teaspoon smoked paprika for depth of flavor

- 1 teaspoon sea salt

- ½ teaspoon freshly cracked black pepper

- ½ teaspoon red pepper flakes (optional, for a spicy kick)

- 1 cup cherry tomatoes, halved

- 1 bell pepper, sliced (choose any vibrant color you prefer)

- 1 small red onion, thinly sliced

- Fresh parsley, finely chopped (for garnish)

This dish shines with its fresh and zesty flavors. The large shrimp provide a nice bite. You want them peeled and deveined. This makes it easy for eating and cooking. The garlic brings a strong aroma that fills your kitchen. Fresh garlic is best, so use four cloves, finely minced.

Lemon adds brightness. Use the zest and juice of two lemons. This gives the shrimp a lively taste. Smoked paprika adds depth. It brings a subtle smokiness to the dish. Don’t skip the sea salt and black pepper. They enhance the overall flavor.

Cherry tomatoes are sweet and juicy. Halve them so they roast well. A bell pepper adds color. It also gives a nice crunch. Choose any color you like for a fun look. The red onion adds a bit of sweetness. Slice it thin to blend well with other veggies.

Finally, garnish with fresh parsley. It adds color and freshness to your dish. Lemon wedges are a great addition too. They are perfect for squeezing over the shrimp before serving. This dish is simple yet packed with flavor. Enjoy the fresh ingredients in this savory meal!

Step-by-Step Instructions

Prepping the Oven and Vegetables

First, preheat your oven to 400°F (200°C). This step ensures that your shrimp cooks evenly. Next, line a large sheet pan with parchment paper. This makes cleanup easy and keeps your dish from sticking.

Now it’s time to prepare the vegetables. Take 1 cup of cherry tomatoes and cut them in half. Then, slice 1 bell pepper into strips. You can use any color you like for a vibrant look. Finally, thinly slice 1 small red onion.

Drizzle some olive oil over the veggies. Season them with sea salt for flavor. Toss everything lightly to coat. This will help the vegetables cook well and taste great.

Marinating the Shrimp

In a mixing bowl, combine 3 tablespoons of olive oil, 4 minced garlic cloves, the zest and juice of 2 lemons, 1 teaspoon of smoked paprika, 1 teaspoon of sea salt, ½ teaspoon of black pepper, and ½ teaspoon of red pepper flakes if you want some heat. Whisk this mix until it’s smooth.

Now, add 1 pound of peeled and deveined shrimp into the bowl. Toss the shrimp gently in the marinade. Make sure every piece is coated well. Let them sit for 15-20 minutes. This time allows the flavors to soak into the shrimp.

Baking the Dish

After marinating, arrange the shrimp on top of the veggies in a single layer. Pour any leftover marinade over both the shrimp and vegetables to add more flavor.

Place the sheet pan in your preheated oven. Bake for about 10-12 minutes. The shrimp will turn pink and opaque when they're fully cooked. The vegetables should get tender and slightly caramelized.

Once done, carefully take the sheet pan out of the oven. Finish by garnishing with freshly chopped parsley. This adds a nice touch and a pop of color before serving.

Tips & Tricks

Marinating Tips

For the best flavor, marinate the shrimp for 15 to 20 minutes. This time lets the garlic and lemon soak in. Make sure you coat the shrimp evenly with the marinade. Each piece needs the zesty mix to get the full taste.

Cooking Tips

Preheat your oven to 400°F (200°C) for perfect cooking. Bake the shrimp and veggies for 10 to 12 minutes. The shrimp will turn pink and opaque when done. You can check if they are ready by cutting one in half. If it’s not transparent, keep baking for a few more minutes.

Serving Suggestions

To present this dish nicely, serve it right from the sheet pan. This adds a rustic charm to your meal. You can also plate the shrimp and veggies separately. Add lemon wedges for an extra zesty touch. For sides, try a light salad or some crusty bread to soak up the tasty juices.

Variations

Vegetable Substitutions

You can switch out cherry tomatoes and bell peppers for other tasty veggies. Zucchini, asparagus, or broccoli work great. These choices add color and flavor. For a seasonal touch, use squash in the summer or root veggies in the fall. They all roast well and keep the dish fresh and exciting.

Protein Options

If shrimp isn't your thing, try chicken or tofu instead. For chicken, use boneless thighs or breasts. Cut them into bite-sized pieces. If you choose tofu, firm or extra-firm works best. Adjust the cooking time: chicken takes about 15-20 minutes, while tofu needs around 10-15 minutes. Keep an eye on them to avoid overcooking.

Flavor Enhancements

You can boost the taste by adding herbs or spices. Fresh basil, thyme, or oregano gives a nice twist. You can also swap lemon for lime or orange. Each citrus brings its own flavor. Experiment with different combinations to find your favorite blend. These simple changes can make the dish feel new every time you make it.

Storage Info

Refrigeration Guidelines

To store leftovers, place them in an airtight container. Make sure the shrimp and veggies cool down first. This helps keep the food fresh. You can store them in the fridge for up to three days. If you want to enjoy the dish later, remember to label the container with the date.

Reheating Instructions

For reheating, use the oven or a skillet. Preheat the oven to 350°F (175°C). Place the shrimp and veggies on a baking sheet. Heat for about 10 minutes until warm. If using a skillet, add a splash of olive oil and heat over medium heat for about 5-7 minutes. This keeps the shrimp juicy and the veggies crisp.

Freezing Options

You can freeze shrimp before or after cooking. If freezing raw shrimp, put them in a freezer bag. Remove as much air as you can. For cooked shrimp, let them cool first. Store them in an airtight container. Shrimp can be frozen for up to three months.

To thaw frozen shrimp, place them in the fridge overnight. If you're in a hurry, you can use cold water. Just seal the shrimp in a bag and submerge it in cold water for about 30 minutes. This method keeps them safe and tasty.

FAQs

How long does it take to cook shrimp in the oven?

Shrimp cooks quickly in the oven. Typically, it takes about 10 to 12 minutes. You know they are done when they turn pink and opaque. If you overcook them, they can get tough. Keep an eye on them!

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp! Just make sure to thaw them first. You can thaw shrimp by placing them in the fridge overnight or by running them under cold water for a few minutes. Pat them dry before marinating. This helps the marinade stick better.

What should I serve with Sheet Pan Lemon Garlic Shrimp?

This dish pairs well with many sides. Here are a few ideas:

- Steamed rice or quinoa for a filling base.

- A fresh green salad to balance the meal.

- Crusty bread to soak up the delicious juices.

- Roasted vegetables for added flavor and nutrition.

Feel free to mix and match based on what you like!

This recipe walks you through making a flavorful sheet pan lemon garlic shrimp dish. You learned about key ingredients, prep steps, and cooking tips. Remember to marinate shrimp well for the best taste. Feel free to switch proteins and veggies based on your preference. Store leftovers properly to keep them fresh. I hope you try this dish soon. It's easy, tasty, and perfect for any meal. Enjoy your cooking adventure!