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Sheet Pan Garlic Herb Shrimp with Zucchini and Bell Peppers

A comforting and vibrant dish of shrimp and colorful vegetables, quick to prepare and perfect for busy weeknights or entertaining.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound large shrimp, peeled and deveined Select large and firm shrimp for best results.
  • 2 medium zucchinis, sliced Can substitute with yellow squash or asparagus.
  • 1 piece bell pepper, sliced Any color bell pepper can be used.
  • 3 tablespoons olive oil Can substitute with avocado oil.
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano Substitute with fresh herbs for a brighter flavor.
  • 1 teaspoon dried thyme Fresh herbs can be used instead.
  • to taste salt and pepper Do not skip on seasoning.
  • 1 piece lemon (juice) Fresh lemon juice adds brightness at the end.
  • to taste fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup if desired.
  2. In a large bowl, combine the shrimp, sliced zucchini, and bell pepper. Add in the olive oil, minced garlic, oregano, thyme, salt, and pepper. Toss the mixture until everything is well coated.
  3. Transfer the mixture to the prepared sheet pan, spreading it out evenly.
Cooking
  1. Place the sheet pan in the preheated oven and bake for 10-12 minutes until shrimp turn pink and are cooked through.
Finishing Touches
  1. Once cooked, remove the sheet pan from the oven and drizzle the mixture with the juice of one lemon.
  2. Sprinkle freshly chopped parsley over the top before serving.

Notes

This recipe can be made in advance and is great for gatherings. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.