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- 1 pound large shrimp, peeled and deveined - 2 cups broccoli florets - 1 cup cherry tomatoes, halved - 1 bell pepper, sliced (any color) Large shrimp make this dish special. They cook quickly and soak up flavor well. Fresh vegetables add color and crunch. Broccoli, cherry tomatoes, and bell pepper create a beautiful mix. - 4 tablespoons unsalted butter, melted - 4 cloves garlic, minced - 2 tablespoons fresh lemon juice - 1 teaspoon lemon zest Unsalted butter gives richness. Garlic adds a savory kick. Lemon juice and zest brighten the dish, making the flavors pop. Together, these ingredients create a garlic butter sauce that makes the shrimp and veggies shine. - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped, for garnish Dried oregano adds a touch of earthiness. You can adjust salt and pepper to your taste. Fresh parsley not only looks great but adds fresh flavor as a garnish. These seasonings enhance the dish and bring it together. First, you need to preheat your oven to 400°F (200°C). This heat helps cook the shrimp and veggies evenly. Next, line a large sheet pan with parchment paper. This makes cleanup super easy and keeps food from sticking. In a small bowl, whisk together melted butter, minced garlic, lemon juice, lemon zest, oregano, salt, and pepper. This sauce is the heart of the dish. The butter adds richness, while garlic and lemon brighten the flavors. In a large mixing bowl, combine the shrimp, broccoli florets, cherry tomatoes, and sliced bell pepper. Pour the garlic butter mixture over the shrimp and veggies. Toss everything well to coat. This step ensures every bite bursts with flavor. Spread the shrimp and vegetable mix evenly on the prepared sheet pan. Make sure they are in a single layer. This helps them cook properly. Bake in the preheated oven for 10-12 minutes. You’ll know it’s ready when the shrimp turn pink and opaque, and the veggies are tender-crisp. After baking, let it sit for a couple of minutes. This allows the flavors to settle before serving. To cook shrimp perfectly, focus on timing. Shrimp cook fast, usually in 10-12 minutes. Look for a pink color and a firm texture. If you overcook shrimp, they become rubbery. To avoid this, check them a minute or two early. Make sure the shrimp are in a single layer on the pan. This helps them cook evenly. To boost flavor, try adding fresh herbs like thyme or basil. You can also use a pinch of red pepper flakes for a little heat. If you love citrus, add more lemon zest. This adds brightness and depth to the dish. Other spices like smoked paprika can bring a unique taste too. Experiment with these options for a twist on the classic recipe. Garnishing makes a dish more appealing. After baking, sprinkle chopped parsley over the shrimp and veggies. This adds color and freshness. Serve with lemon wedges on the side for a pop of brightness. You can also arrange the shrimp and veggies on a platter for a nice display. A well-presented meal makes it more fun to eat. {{image_2}} You can mix and match the veggies and proteins in this dish. Try using asparagus or zucchini instead of broccoli. Cauliflower works well too. For protein, you can swap shrimp for chicken or firm tofu. Just cut the chicken into small pieces or use pre-cooked tofu for a simple change. This dish is great baked, but you can grill it too. Grilling gives the food a smoky flavor that many love. Just make sure to use a grill basket to keep everything together. You can also sauté the shrimp and veggies in a pan for a quick option. This method cooks them fast and makes cleanup easy. If you're on a low-carb diet, skip the tomatoes and use more broccoli or bell peppers. You can also add spinach for extra greens. For a gluten-free version, this recipe is already safe as it uses no gluten ingredients. Just check your butter and seasoning labels to be sure. To store leftovers, let the dish cool first. Place it in an airtight container. Make sure to separate the shrimp from the veggies, if you can. This helps keep everything fresh. You can also cover the dish tightly with plastic wrap. This method keeps moisture in and prevents odors from other foods. When reheating, use a skillet or the microwave. If using a skillet, add a splash of water or broth to keep it moist. Heat it over low to medium heat until warm. If using a microwave, cover the dish to trap steam. Heat in short bursts of 30 seconds. Check frequently to avoid overcooking. In the fridge, this dish lasts about 3 days. After that, the shrimp may lose texture and flavor. If you want to keep it longer, consider freezing it. In the freezer, it can last up to 2 months. Just remember to thaw it in the fridge before reheating. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place shrimp in cold water for about 15 minutes to speed up thawing. After that, pat them dry with a paper towel. This helps the shrimp cook evenly and absorb the flavors. You can use many different vegetables. Try zucchini, asparagus, or snap peas. Carrots or green beans also work well. Just keep in mind that cooking times may vary for different veggies. Cut them into similar sizes to ensure even cooking. Shrimp are fully cooked when they turn pink and opaque. They should curl into a C shape. If they curl into an O shape, they might be overcooked. Use a meat thermometer if you have one. The internal temperature should reach 120°F (49°C). Yes, you can prep this dish ahead of time. You can combine the shrimp and veggies with the sauce and store them in the fridge. Just make sure to bake them fresh when you want to serve. This keeps the shrimp juicy and the veggies crisp. This dish blends large shrimp with fresh veggies, all enhanced by a tasty garlic butter sauce. Following the steps carefully helps ensure your shrimp are cooked just right. You can swap in different veggies or proteins, and it’s easy to adjust for various diets. Storing leftovers correctly keeps the flavor intact. Remember to reheat gently. With these tips and insights, you'll create a meal that's not only delicious but also flexible. Enjoy creating your own tasty version!

Sheet-Pan Garlic Butter Lemon Shrimp and Veggies

Elevate your dinner game with this delicious sheet-pan garlic butter lemon shrimp and veggies recipe! In just 20 minutes, you'll have a mouthwatering meal featuring succulent shrimp, vibrant veggies, and a zesty garlic butter sauce. Perfect for busy nights or impressing guests, this recipe is as easy as it is tasty. Click through to explore the full recipe and bring this flavorful dish to your table tonight!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 cups broccoli florets

1 cup cherry tomatoes, halved

1 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

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Lemon wedges, for serving

Instructions
 

Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a small bowl, whisk together melted butter, minced garlic, lemon juice, lemon zest, oregano, salt, and pepper.

      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.

        Spread the shrimp and vegetables evenly on the prepared sheet pan in a single layer, ensuring they are not overcrowded.

          Bake in the preheated oven for 10-12 minutes, or until the shrimp are pink and opaque and the vegetables are tender-crisp.

            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.

              Serve warm with lemon wedges on the side for a zesty finish.

                Prep Time: 10 mins | Total Time: 20 mins | Servings: 4