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To make this tasty dish, you need: - 1 pound large shrimp, peeled and deveined - 2 medium zucchinis, sliced into half-moons - 1 bell pepper, sliced (any color) - 1/2 red onion, sliced - 3 tablespoons olive oil - 2 tablespoons fresh lemon juice - Zest of 1 lemon - 3 cloves garlic, minced - 1 tablespoon fresh parsley, chopped - 1 teaspoon dried oregano - Salt and pepper to taste These ingredients blend to create a bright and fresh flavor. The shrimp cook quickly and soak up the lemon and herbs. Feel free to get creative! You can add: - Cherry tomatoes for a burst of sweetness - Asparagus for extra crunch - Baby spinach for added nutrition - Red pepper flakes for a bit of heat These add-ins can make the dish even more fun and flavorful. To make your cooking easy, gather these tools: - Large mixing bowl - Whisk for mixing the marinade - Baking sheet for roasting - Spatula for tossing ingredients Having the right tools makes cooking smooth. You will enjoy making this dish more! First, gather all your ingredients. You will need: - 1 pound large shrimp, peeled and deveined - 2 medium zucchinis, sliced into half-moons - 1 bell pepper, sliced (any color) - 1/2 red onion, sliced - 3 tablespoons olive oil - 2 tablespoons fresh lemon juice - Zest of 1 lemon - 3 cloves garlic, minced - 1 tablespoon fresh parsley, chopped - 1 teaspoon dried oregano - Salt and pepper to taste Next, preheat your oven to 425°F (220°C). In a large bowl, mix olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, oregano, salt, and pepper. Whisk the mixture well. Now, add the shrimp, zucchini, bell pepper, and red onion to the bowl. Toss everything together so the marinade coats all the ingredients evenly. This step adds great flavor. Spread the shrimp and veggies out on a large baking sheet. Make sure they are in a single layer. This helps them cook evenly. Place the baking sheet in your preheated oven. Bake for about 12 to 15 minutes. You will know they are done when the shrimp turn pink and opaque, while the veggies become tender. Once done, take the sheet out of the oven. Let it cool for a minute before serving. For a beautiful presentation, serve the dish on a large platter. You can garnish it with extra fresh parsley and lemon wedges. This adds color and freshness. Enjoy this dish with rice or crusty bread for a complete meal. To cook shrimp just right, focus on timing. Shrimp cooks fast. Bake them for 12-15 minutes. Look for a pink color and an opaque look. Overcooked shrimp turn rubbery. So, keep an eye on them! If you’re unsure, take one out and cut it open. It should be white inside. For added flavor, use fresh herbs. Fresh parsley gives a bright taste. You can also add basil or thyme. If you want more zing, add a pinch of red pepper flakes. This will give your dish a mild heat. Squeeze more lemon juice on top just before serving. This boosts the flavor even more. Veggies need attention too. Slice the zucchini and bell pepper evenly. This helps them cook at the same speed. Aim for tender, not mushy. Baking at 425°F (220°C) helps caramelize them. If you want a bit of crunch, check them a few minutes early. You can even broil them for the last minute. This adds a nice char. {{image_2}} You can swap out the zucchini for other veggies. Try yellow squash for a sweeter taste. Broccoli florets add a nice crunch. Cherry tomatoes burst with flavor when roasted. Carrots bring a lovely color and sweetness. Feel free to mix and match your favorites. Just remember to slice them so they cook evenly. Want more flavor? Add spices to the mix. A pinch of red pepper flakes gives heat. Smoked paprika adds a great depth. You could also toss in some cumin for earthiness. If you like herbs, fresh basil or dill works well too. Experiment with what you enjoy for a unique twist. This dish is naturally gluten-free! All the ingredients are safe for gluten-free diets. Just double-check any pre-made sauces or spices. If you want a crunchy topping, try gluten-free breadcrumbs. They add a nice texture without the gluten. Enjoy this meal worry-free while savoring every bite. To keep your leftovers fresh, place them in an airtight container. Make sure to cool the dish to room temperature first. You can store it in the fridge for up to 3 days. If you have a lot left, consider dividing it into smaller portions. This makes it easier to reheat later. Reheat leftovers in the oven or microwave. For the oven, preheat to 350°F (175°C). Spread the shrimp and veggies on a baking sheet. Heat for about 10 minutes, or until warmed through. If using a microwave, place the food in a microwave-safe dish. Heat in 30-second intervals, stirring in between, until hot. You can freeze the dish for longer storage. Place cooled leftovers in a freezer-safe container. Make sure to remove as much air as possible. You can freeze it for up to 3 months. To reheat, thaw overnight in the fridge. Then, reheat it in the oven or microwave as mentioned above. The cooking time for shrimp is quick. Bake them for 12 to 15 minutes. Watch for the shrimp to turn pink and opaque. This shows they are ready to eat. Overcooking can make them tough. So, keep an eye on the timer. Yes, you can use frozen shrimp. Just be sure to thaw them first. Place the shrimp in the fridge overnight or run them under cold water. This helps them cook evenly. If you add them straight from the freezer, they may not cook right. You can serve this dish with many sides. Some great options are: - Cooked rice - Quinoa - Couscous - A fresh green salad These sides soak up the delicious juices. They also add more flavor and texture to your meal. This guide covers all you need for the perfect Sheet-Pan Lemon Herb Shrimp & Zucchini. We explored essential ingredients, cooking steps, and clever tips to enhance your meal. You can try fun variations and learn smart ways to store leftovers. Remember, shrimp cooks fast, and fresh veggies shine with the right spices. Enjoy cooking this dish and make it your own. Trust me, you will love how it tastes!

Sheet-Pan Lemon Herb Shrimp & Zucchini

Elevate your dinner game with this delicious Sheet-Pan Lemon Herb Shrimp & Zucchini recipe! In just 25 minutes, you can enjoy tender shrimp and colorful veggies, all infused with zesty lemon and fragrant herbs. Perfect for busy weeknights, this easy one-pan dish is both healthy and mouthwatering. Click to explore the full recipe and bring vibrant flavors to your table tonight!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 medium zucchinis, sliced into half-moons

1 bell pepper, sliced (any color)

1/2 red onion, sliced

3 tablespoons olive oil

2 tablespoons fresh lemon juice

Zest of 1 lemon

3 cloves garlic, minced

1 tablespoon fresh parsley, chopped

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, oregano, salt, and pepper. Whisk until well combined.

      Add the shrimp, zucchini, bell pepper, and red onion to the bowl, tossing to coat all the ingredients evenly in the marinade.

        Spread the shrimp and vegetables in a single layer on a large baking sheet. Make sure the shrimp are not crowded for even cooking.

          Bake in the preheated oven for about 12-15 minutes, or until the shrimp are pink and opaque, and the vegetables are tender.

            Remove from the oven and let cool for a minute before serving.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                - Presentation Tips: Serve the dish on a large platter garnished with additional fresh parsley and lemon wedges for a pop of color and freshness.