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- Fresh shrimp: 1 pound large shrimp, peeled and deveined - Vegetables: 2 medium zucchinis, sliced into half-moons - 1 bell pepper, sliced (choose your favorite color for a vibrant look) - 1/2 red onion, sliced into thin wedges - Marinade components: - 3 tablespoons extra virgin olive oil - 2 tablespoons fresh lemon juice (about one lemon) - Zest of 1 lemon for added flavor - 3 cloves garlic, finely minced - Seasonings: - 1 teaspoon dried oregano - Sea salt and freshly cracked black pepper to taste - Garnish: 1 tablespoon fresh parsley, chopped for garnish When I make this dish, I love how fresh shrimp pairs with bright veggies. The vibrant colors of the zucchini, bell pepper, and red onion make the plate pop. For the marinade, I use olive oil, lemon juice, and zest, which add a zesty kick. Minced garlic brings in depth, while oregano adds warmth. Don't forget the salt and pepper for balance! This simple list of ingredients is easy to find. You can get them all at your local market. Fresh parsley on top makes it look beautiful and adds freshness. I always remind myself that using fresh ingredients makes a big difference in taste. You will love how easy it is to gather the ingredients for this flavorful meal! - Preheat the oven to 425°F (220°C). This step is key for even cooking. - In a large mixing bowl, combine 3 tablespoons of olive oil, 2 tablespoons of lemon juice, lemon zest, and 3 minced garlic cloves. Whisk until blended. - Add 1 pound of shrimp, 2 sliced zucchinis, 1 sliced bell pepper, and 1/2 sliced red onion to the bowl. Toss everything well to coat. - Spread the shrimp and vegetables in a single layer on a baking sheet. Leave space for air to flow around them. - Place the sheet in the oven and bake for 12-15 minutes. Look for shrimp to turn pink and opaque, and veggies to be tender but bright. - After baking, let the dish cool for about one minute. This helps the flavors settle. - Serve on a decorative platter. Garnish with fresh parsley and lemon wedges for a pop of color. - Pair with crusty bread or a light salad to complete your meal. Enjoy the bright flavors! To ensure perfectly cooked shrimp, watch the color closely. When shrimp turn pink and opaque, they are done. Overcooking makes them rubbery. For caramelized veggies, spread them out on the pan. This allows steam to escape, leading to that golden color. Use a high oven temp for best results. Prepare your ingredients ahead of time. Slice the zucchini and bell pepper early. You can also marinate the shrimp a few hours before cooking. This adds flavor and saves time. For storing leftovers, place them in an airtight container. Keep them in the fridge for up to three days. Reheat gently to maintain the shrimp's texture. {{image_4}} You can change up the veggies in this dish. If you have bell peppers, try using asparagus or cherry tomatoes instead. Broccoli florets can also be a great choice. They add color and taste with ease. For herbs, you can swap fresh parsley for basil or cilantro. Thyme or rosemary can also bring a new flavor. Fresh herbs always add a nice touch. Want some heat? Add a pinch of red pepper flakes or diced jalapeños. This will spice things up and add a new kick. If you love heat, try a bit of sriracha in your marinade. You can also play with different marinades. For a sweet twist, mix in honey or maple syrup. A splash of soy sauce can give it an Asian flair. Experiment with these options to find your favorite. To keep your Sheet-Pan Lemon Herb Shrimp & Zucchini fresh, follow these tips: - Cool Down First: Let the dish cool to room temperature. This helps prevent condensation in your storage container. - Use Airtight Containers: Store leftovers in airtight containers. Glass or BPA-free plastic containers work great for this. - Refrigerate Quickly: Place the containers in the fridge within two hours of cooking. This helps reduce the risk of bacteria. Reheating shrimp can be tricky. Here’s how to do it well: - Use the Oven: Preheat your oven to 350°F (175°C). Spread the shrimp and veggies on a baking sheet. Heat for 8-10 minutes. This keeps the shrimp juicy and tasty. - Microwave with Care: If you use a microwave, heat on low power. Heat in short bursts to avoid overcooking. Check frequently to keep the shrimp tender. By following these steps, you can enjoy your delicious meal again without losing its great taste! How do I know when the shrimp are done? The shrimp turn pink and opaque when they are done. They should also curl slightly. This usually takes about 12-15 minutes in the oven. Can I use frozen shrimp for this recipe? Yes, you can use frozen shrimp. Just thaw them first. Place them in cold water for about 15-20 minutes. Make sure they are peeled and deveined before using. What’s the best way to cut zucchini for this dish? Slice the zucchini into half-moons. Aim for about 1/4 inch thick. This size helps them cook evenly and stay tender. Can I make this recipe ahead of time? Yes, you can prep the ingredients a few hours in advance. Store the shrimp and veggies in the marinade in the fridge. Just bake them before serving. What are some good side dishes to serve with it? Great sides include crusty bread or a light salad. You can also serve it with rice or quinoa for a heartier meal. You now know how to make a tasty shrimp and vegetable dish. We covered the fresh ingredients, step-by-step cooking steps, and fun tips to make this meal shine. Remember to play with flavors and ingredients. Don't hesitate to try new veggies or add spices. This dish is not just quick to cook; it's also great for meal prep. Keep your leftover shrimp tender by storing them right. Enjoy making this healthy dish your way!

Sheet-Pan Lemon Herb Shrimp & Zucchini

Discover the delicious Zesty Lemon Herb Shrimp & Zucchini Delight that will elevate your dinner game! This easy recipe features juicy shrimp, vibrant zucchini, and colorful peppers, all tossed in a tangy lemon-garlic marinade. Perfect for a quick weeknight meal, it's light, flavorful, and ready in just 25 minutes. Click to explore this refreshing recipe and bring a burst of flavor 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 (choose your favorite color for a vibrant look)

1/2 red onion, sliced into thin wedges

3 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice (about one lemon)

Zest of 1 lemon for added flavor

3 cloves garlic, finely minced

1 tablespoon fresh parsley, chopped for garnish

1 teaspoon dried oregano

Sea salt and freshly cracked black pepper to taste

Instructions
 

Preheat your oven to 425°F (220°C), allowing it to fully heat while you prepare the ingredients.

    In a large mixing bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, chopped parsley, oregano, salt, and pepper until the mixture is well blended and fragrant.

      Add the peeled shrimp, zucchini slices, bell pepper strips, and red onion wedges into the bowl, gently tossing to ensure all veggies and shrimp are thoroughly coated in the zesty marinade.

        Carefully arrange the shrimp and marinated vegetables in a single layer on a large baking sheet, ensuring that the shrimp have enough space for optimal cooking and caramelization.

          Place the baking sheet in the preheated oven and bake for approximately 12-15 minutes. You’ll know it’s done when the shrimp are pink and opaque, and the vegetables are tender yet still vibrant.

            Once cooked, remove from the oven and allow to cool for about one minute before serving, which helps to enhance the flavors as they settle.

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

                - Präsentations-Tipps: Serve on a large, decorative platter, garnishing with additional fresh parsley and lively lemon wedges to give the dish a fresh and appealing look. Pair with crusty bread or a light salad for a complete meal!