Sheet Pan Citrus Garlic Shrimp

This Mediterranean dinner recipe combines authentic flavors with modern cooking techniques. Ready in 25 minutes, serves 4 people. Serve immediately over a bed of steamed quinoa, brown rice, or cauliflower rice to absorb the savory citrus juices. Garnish with fresh chopped parsley and …

Cuisine: Mediterranean Type: Dinner Time: 25 min Servings: 4 Calories: 368 per serving
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Nutrition Information

Each serving contains approximately 368 calories and 45.0g of protein. Macronutrients include 20.0g carbohydrates and 12.0g fats per serving.

Per Serving

Calories
368
Protein
45.0g
Carbohydrates
20.0g
Fats
12.0g

Total

Calories
1472
Protein
180.0g
Carbohydrates
80.0g
Fats
48.0g

Ingredients

This recipe requires 14 ingredients. All ingredients are commonly available at grocery stores.

  • 1.5 lb Raw Shrimp
    large, peeled, deveined, tails removed for ease
  • 3.0 tbsp Extra Virgin Olive Oil
    divided use
  • 4.0 clove Garlic
    fresh, minced
  • 2.0 whole Lemon
    1 zested and juiced, 1 sliced into rounds
  • 1.0 whole Red Bell Pepper
    seeded and cut into 1-inch squares
  • 1.0 whole Yellow Bell Pepper
    seeded and cut into 1-inch squares
  • 2.0 whole Zucchini
    medium size, sliced into half-moons
  • 1.0 whole Red Onion
    medium size, cut into wedges
  • 10.0 oz Cherry Tomatoes
    fresh, whole
  • 1.0 tsp Dried Oregano
    dried leaves
  • 0.5 tsp Smoked Paprika
    mild
  • 1.0 tsp Kosher Salt
    or sea salt, divided
  • 0.5 tsp Black Pepper
    freshly ground
  • 0.25 cup Fresh Parsley
    chopped, for garnish

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Station Setup

  1. Preheat oven to 400°F (200°C) and ensure one rack is positioned in the center.
  2. Retrieve a large rimmed sheet pan and line with parchment paper for easy cleanup.
  3. Wash red and yellow bell peppers, zucchini, fresh parsley, and cherry tomatoes under cold running water.
  4. Set out spices: Dried oregano, smoked paprika, kosher salt (or sea salt), and black pepper.
  5. Measure 3 tbsp (45ml) olive oil and set aside.
  6. Remove 1.5 lb (680g) raw shrimp from fridge to take the chill off slightly before cooking.

2. Vegetable & Aromatic Preparation

  1. Seed the red and yellow bell peppers and cut into uniform 1-inch (2.5cm) squares.
  2. Slice 2 medium zucchini into half-moons approximately 0.5-inch thick.
  3. Peel and cut the red onion into wedges, separating the layers slightly.
  4. Mince 4 cloves of fresh garlic.
  5. Zest one lemon, then cut in half and juice it to yield fresh lemon juice.
  6. Slice the second lemon into thin rounds and set aside.

3. Shrimp Preparation & Seasoning

  1. Pat the shrimp completely dry with paper towels to ensure proper roasting rather than steaming.
  2. In a small bowl, whisk together half the olive oil, minced garlic, lemon zest, and half the lemon juice.
  3. Place shrimp in a bowl and toss with the garlic-lemon mixture until evenly coated.
  4. Roughly chop the fresh parsley (0.25 cup/60ml) for the final garnish and set aside.

4. Vegetable Seasoning & Tray Assembly

  1. Place bell peppers, zucchini, red onion, and whole cherry tomatoes (10 oz/285g) in a large mixing bowl.
  2. Drizzle vegetables with remaining olive oil and sprinkle with 1 tsp dried oregano, 0.5 tsp smoked paprika, 1 tsp salt, and 0.5 tsp black pepper.
  3. Toss vegetables thoroughly to coat evenly.
  4. Spread vegetables in a single layer on the prepared sheet pan.
  5. Nestle the seasoned shrimp and lemon rounds into the gaps between vegetables, ensuring nothing is piled on top of each other.

5. Roasting & Finishing

  1. Place the sheet pan in the preheated oven.
  2. Roast for 12 minutes, or until shrimp are pink and opaque and vegetables are tender-crisp.
  3. Remove from oven and immediately drizzle with the remaining fresh lemon juice.
  4. Garnish generously with the chopped fresh parsley before serving.

Plating

  1. Spoon a generous serving of steamed quinoa or brown rice into the center of a wide, shallow bowl to serve as a base for absorbing the juices.
  2. Divide the roasted bell peppers, onions, zucchini, and burst tomatoes evenly over the grains, ensuring a vibrant mix of colors is visible.
  3. Arrange the shrimp on top of the vegetable bed, placing them slightly off-center or in a circular pattern to highlight the main protein.
  4. Drizzle the savory garlic and citrus pan juices generously over the shrimp and the grains below to add moisture and flavor.
  5. Scatter fresh chopped parsley over the entire dish for a pop of green and tuck a roasted lemon slice or a fresh wedge on the side.

Family Beverage

Sparkling water infused with fresh cucumber slices, mint leaves, and a squeeze of lemon

Alcohol Beverage

A crisp, chilled Sauvignon Blanc or a dry Pinot Grigio

Serving Suggestions

Serve immediately over a bed of steamed quinoa, brown rice, or cauliflower rice to absorb the savory citrus juices. Garnish with fresh chopped parsley and extra lemon wedges on the side.

Notes

Pat the shrimp completely dry with paper towels before tossing with oil and seasonings to ensure a better texture. For a spicy kick, add a pinch of red pepper flakes. Vegetables should be cut into uniform sizes to ensure even cooking alongside the shrimp.

Storage

Allow the cooked shrimp and vegetables to cool completely to room temperature within two hours of cooking. Transfer the leftovers to a clean, airtight container and store in the refrigerator for up to 3 days to maintain optimal freshness and safety.

Freezing

While this dish is best enjoyed fresh due to the high water content of the zucchini and tomatoes, it can be frozen in sealed, freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating gently in a skillet; note that the vegetables will have a softer texture after freezing.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: shellfish. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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