Sheet-Pan Garlicky Shrimp & Veggies

 

Sheet-Pan Garlicky Shrimp & Veggies

 

A short, healthful, and vibrant one-pan meal, perfect for busy weeknights. Juicy shrimp roast alongside crisp-smooth veggies, infused with garlic, paprika, and a hint of lemon. Minimal cleanup, maximum flavor.

Ingredients (Serves 2–three)

12 ounces (≈340 g) shrimp, peeled and deveined

1 cup broccoli florets

1 cup bell peppers, sliced (mix of pink, yellow, or inexperienced)

1 small zucchini, sliced into rounds or half-moons

1 cup cherry tomatoes

4 cloves garlic, minced

2–three tbsp olive oil

1 tsp paprika

½ tsp purple chili flakes (optional, for a mild warmness)

Juice of ½ lemon

Fresh parsley or cilantro, chopped, for garnish

Instructions

1. Prep the vegetables: Place broccoli florets, bell peppers, zucchini, and cherry tomatoes at the sheet pan. Sprinkle with 1/2 of the minced garlic, paprika, salt, and pepper. Toss thoroughly so every piece is coated lightly. Spread the greens in a single layer for even roasting.

2. Roast the vegetables: Bake for 10–12 minutes till they start to melt but are nonetheless slightly company. This pre-roasting guarantees that greens and shrimp end cooking at the identical time.

3. Prepare the shrimp: In a medium bowl, toss the shrimp with remaining olive oil, minced garlic, chili flakes (if using), salt, and black pepper. Make certain every shrimp is lined flippantly for maximum flavor.

4. Finish roasting: Return the pan to the oven and roast for 6–8 mins, or until shrimp turn pink, opaque, and slightly curled. The veggies should be tender however still crisp.

5.  Squeeze clean lemon juice over the shrimp and greens. Sprinkle with chopped parsley or cilantro. Serve warm immediately from the pan or plate individually.

Tips & Variations

Vegetarian/Vegan option: Swap shrimp for firm tofu, tempeh, or chickpeas for a plant-primarily based alternative. Roast slightly longer if the usage of chickpeas.

 Add starch: Toss in small cubes of potato, candy potato, or even baby potatoes with the greens. Roast for 15–20 mins before including shrimp.

Flavor raise: Add a drizzle of balsamic glaze, soy sauce, or maybe a sprinkle of grated Parmesan earlier than serving.

Mix vegetables: Customize with carrots, asparagus, green beans, or mushrooms. Just cut lightly for uniform cooking.

Garlic tip: Mince garlic finely to avoid burning; adding some halfway via cooking facilitates preserve a fresh, roasted flavor.

One-pan prep: You can pre-mix shrimp and veggies in a huge bowl with oil and spices in case you select a unmarried-step roasting method. Just hold an eye fixed on cooking instances.

This dish is fast, nutritious, and colorful. The aggregate of garlicky shrimp and roasted veggies makes a balanced meal full of protein, fiber, and nutrients. Minimal cleanup and maximum taste make this recipe a keeper.