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For the base of the dish, you will need: - 1 lb large shrimp, peeled and deveined - 2 cups broccoli florets - 1 cup cherry tomatoes, halved - 1 bell pepper, sliced (red or yellow) These fresh veggies and shrimp create a bright, colorful bowl. The marinade gives the shrimp and veggies their flavor. You will need: - 1 lemon, zested and juiced - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste Mixing these items will make a zesty and aromatic blend. Garnishes add the final touch. You can use: - Fresh parsley, chopped - Cooked quinoa or rice Serve the shrimp and veggies over quinoa or rice for a filling meal. First, set your oven to 400°F (200°C). This high heat helps cook the shrimp fast. Next, grab a large sheet pan and line it with parchment paper. This makes cleanup easy. A clean pan helps keep your kitchen tidy while cooking. In a big bowl, add the shrimp, broccoli florets, halved cherry tomatoes, and sliced bell pepper. Use fresh veggies for bright color and taste. Stir the mix gently. You want all the shrimp and vegetables to blend well. This step is key to a balanced flavor. In a small bowl, whisk together olive oil, minced garlic, lemon zest, and lemon juice. Add dried oregano, thyme, paprika, salt, and pepper. This marinade brings all the flavors together. Make sure it is smooth. The herbs and lemon will make your dish shine. Pour the marinade over the shrimp and veggies. Toss everything until fully coated. You want each piece to have the marinade on it. Then, spread the mixture evenly on the prepared sheet pan. This allows them to cook evenly without crowding. Now, place the sheet pan in the preheated oven. Bake for 10 to 12 minutes. Watch for the shrimp to turn pink. They should also be firm to the touch. The vegetables should be tender. When done, take the pan out and let it cool for a few minutes. This helps enhance the flavors before serving. When picking shrimp, look for ones that smell clean and fresh. They should have a shiny, translucent look and feel firm. Avoid shrimp that smell fishy or have a dull color. If possible, buy shrimp from a trusted source. Fresh shrimp makes your dish taste better. To boost the flavor, try adding fresh herbs. Chopped basil or cilantro can bring a burst of taste. You can also add a pinch of red pepper flakes for heat. For a sweet touch, consider some honey or a dash of balsamic glaze. Mixing flavors keeps your dish exciting. To cook evenly, spread shrimp and veggies in one layer. Make sure they are not crowded on the pan. This allows heat to circulate well. Stir halfway through cooking to ensure all sides cook properly. Always check for doneness by looking for pink shrimp and tender veggies. {{image_2}} You can mix up the veggies in this dish. Try using asparagus, zucchini, or snap peas. Sweet potatoes or cauliflower also work well. These options add new flavors and textures. Each choice brings a unique taste to your bowl. Feel free to experiment based on what you like or have on hand. If you like heat, add some red pepper flakes. You can also use cayenne pepper for a kick. For those who prefer a milder dish, skip the paprika. Adjust the spice to suit your taste buds. It's easy to make this dish as spicy or mild as you want. While quinoa or rice is great, you can swap them out. Try farro, couscous, or even riced cauliflower. Each grain offers a different taste and nutrition profile. This way, you keep the dish fresh and fun. Choose what fits your diet or mood best. To keep your shrimp bowls fresh, place leftovers in an airtight container. This helps seal in flavors and moisture. Store the container in the fridge for up to three days. If you want to keep it longer, you can freeze it. When you are ready to eat your leftovers, reheat them in the oven for the best taste. Preheat your oven to 350°F (175°C). Place the shrimp and veggies on a baking sheet and cover with foil. Heat for about 10 minutes. You can also use a microwave. Just heat in short bursts, stirring often, until warm. To freeze your shrimp bowls, first let them cool completely. Then, place portions in freezer-safe bags or containers. Make sure to label them with the date. You can freeze the bowls for up to three months. When ready to eat, thaw in the fridge overnight before reheating. The cooking time for shrimp on a sheet pan is 10 to 12 minutes. At 400°F (200°C), shrimp cook quickly. You want them to turn pink and curl slightly. This means they are ready to eat. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in cold water for about 15-20 minutes. Pat them dry before cooking. This helps the marinade stick better. Shrimp are fully cooked when they are pink and opaque. You can also check the internal temperature. It should reach 120°F (49°C). If you see them curled tightly, that's a good sign too. You can prepare the shrimp and vegetables ahead of time. Just mix them with the marinade and store in the fridge. Cook them within 24 hours for best taste. This makes dinner easy on busy nights. The best sides for shrimp bowls are quinoa or rice. They soak up the flavor well. You can also serve a simple salad or roasted veggies. These options add freshness and color to your meal. You now have a clear path to make sheet pan lemon herb shrimp bowls. Choosing the best shrimp, mixing a tasty marinade, and layering fresh veggies will bring out great flavors. Use the tips and tricks for perfect cooking each time. With options for swaps and storage, this dish becomes easy and fun. Enjoy experimenting and creating your own tasty versions. Cooking should be simple and enjoyable. Dive into your kitchen and make it happen!

Sheet Pan Lemon Herb Shrimp Bowls

Create a delicious and vibrant meal with these Sheet Pan Lemon Herb Shrimp Bowls! This easy recipe brings together perfectly seasoned shrimp, colorful veggies, and a zesty lemon kick, all baked on one pan for effortless cleanup. In just 25 minutes, you can serve a wholesome dish that’s both healthy and full of flavor. Click through to discover this quick recipe and elevate your weeknight dinners today!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 cups broccoli florets

1 cup cherry tomatoes, halved

1 bell pepper, sliced (red or yellow for color)

1 lemon, zested and juiced

3 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Cooked quinoa or rice (for serving)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a mixing bowl, combine the shrimp, broccoli, cherry tomatoes, and bell pepper.

      In a small bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, paprika, salt, and pepper.

        Pour the marinade over the shrimp and vegetables, tossing everything together until well coated.

          Spread the shrimp and vegetable mixture evenly on the prepared sheet pan.

            Bake in the preheated oven for 10-12 minutes, or until the shrimp are pink and cooked through, and the vegetables are tender.

              Once done, remove the pan from the oven and let it cool for a few minutes.

                Serve the shrimp and vegetables over a bed of cooked quinoa or rice.

                  Garnish with freshly chopped parsley and a wedge of lemon on the side for extra flavor (optional).

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