Easy Sheet Pan Lemon Herb Shrimp and Veggies
A vibrant, one-pan meal featuring succulent shrimp and colorful vegetables roasted to perfection with a bright lemon-herb marinade. It's a quick, healthy, and flavorful dinner that requires minimal cleanup.
Ingredients
Ingredients
- 1 lb large shrimp peeled and deveined, tails on or off
- 1 lb asparagus woody ends trimmed
- 1 lb bell peppers mixed colors, sliced into strips
- 1 medium red onion cut into wedges
- 3 tbsp olive oil divided
- 2 tbsp fresh lemon juice about 1 lemon
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp fresh parsley chopped, for garnish
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to prevent the shrimp from becoming rubbery.
Make-Ahead: You can chop all the vegetables and make the marinade up to 1 day in advance. Store them separately in the refrigerator. Toss everything together and roast just before serving.
Substitutions: Feel free to swap the vegetables with broccoli florets, zucchini, or cherry tomatoes. For a different protein, use boneless, skinless chicken breast pieces (increase cook time to 20-25 minutes).
Serving Suggestions: Serve over a bed of cooked quinoa, rice, or orzo for a complete meal. A side of crusty bread is great for soaking up the pan juices.
Make-Ahead: You can chop all the vegetables and make the marinade up to 1 day in advance. Store them separately in the refrigerator. Toss everything together and roast just before serving.
Substitutions: Feel free to swap the vegetables with broccoli florets, zucchini, or cherry tomatoes. For a different protein, use boneless, skinless chicken breast pieces (increase cook time to 20-25 minutes).
Serving Suggestions: Serve over a bed of cooked quinoa, rice, or orzo for a complete meal. A side of crusty bread is great for soaking up the pan juices.