Description
Sheet Pan Lemon Pepper Shrimp is a quick, easy, and flavorful meal featuring succulent shrimp, vibrant vegetables, and zesty lemon pepper seasoning, all roasted to perfection on a single pan. Perfect for a healthy weeknight dinner with minimal cleanup.
Ingredients
– 2 lbs Jumbo Shrimp, raw, peeled, and deveined
– 1 lb Asparagus, trimmed
– 1 lb Broccoli Florets
– 1/4 cup Extra Virgin Olive Oil
– 2 Lemons, zested and juiced
– 4 cloves Garlic, minced
– 1 tablespoon Lemon Pepper Seasoning
– 1/2 teaspoon Red Pepper Flakes (optional)
– Salt and Freshly Ground Black Pepper, to taste
– 2 tablespoons Fresh Parsley, chopped
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- In a large bowl, toss shrimp and vegetables with olive oil, lemon pepper seasoning, garlic powder, and salt.
- Spread evenly on the sheet pan. Arrange lemon slices on top.
- Roast for 10-12 minutes, until shrimp are pink and opaque and vegetables are tender.
- Garnish with fresh parsley and serve immediately.
Notes
- For extra flavor, add a sprinkle of red pepper flakes before roasting.
- Serve over rice, quinoa, or with crusty bread to soak up the juices.
- Do not overcrowd the pan to ensure even cooking.
- This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg