Sheet-Pan Garlic Butter Lemon Shrimp and Veggies Dish

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 cups broccoli florets
• 1 cup cherry tomatoes, halved
• 1 unit bell pepper, sliced (any color)
• 4 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• to taste unit salt and pepper
• for garnish unit fresh parsley, chopped
• for serving unit lemon wedges

Instructions

1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2. In a small bowl, whisk together melted butter, minced garlic, lemon juice, lemon zest, oregano, salt, and pepper.
3. In a large mixing bowl, combine the shrimp, broccoli florets, cherry tomatoes, and sliced bell pepper. Pour the garlic butter mixture over the veggies and shrimp, and toss well to coat all the ingredients thoroughly.
4. Spread the shrimp and vegetables evenly on the prepared sheet pan in a single layer, ensuring they are not overcrowded.
5. Bake in the preheated oven for 10-12 minutes, or until the shrimp are pink and opaque and the vegetables are tender-crisp.
6. Once baked, remove from the oven and let it sit for a couple of minutes. Sprinkle freshly chopped parsley over the top for added freshness.
7. Serve warm with lemon wedges on the side for a zesty finish.