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- 1 pound large shrimp, peeled and deveined - 2 cups broccoli florets - 1 cup bell peppers, sliced - 1 cup cherry tomatoes, halved - 4 cloves garlic, minced - 3 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped - Lemon wedges for serving For this recipe, you need fresh and good-quality shrimp. I love using large shrimp because they pack great flavor. Broccoli adds crunch, while bell peppers bring sweetness and color. Cherry tomatoes add a juicy burst. The seasonings are simple but effective. Garlic is a must for that rich flavor. Olive oil gives a nice finish and helps the veggies roast well. Oregano and thyme add earthy notes that blend perfectly. Don’t forget salt and pepper! They enhance every other taste in the dish. For garnish, fresh parsley brightens the meal. Lemon wedges are great for squeezing over the shrimp and veggies just before eating. This brightens the dish and adds a refreshing zing. - Preheat the oven to 400°F (200°C). - Prepare the shrimp and vegetables. Start by peeling and deveining the shrimp. Rinse them under cold water. Chop the broccoli into small florets. Slice the bell peppers into strips. Halve the cherry tomatoes. - Combine the shrimp and veggies in a bowl. Place the shrimp, broccoli, bell peppers, and tomatoes all together. - Whisk together the garlic herb mixture. In a small bowl, mix minced garlic, olive oil, oregano, thyme, salt, and pepper until smooth. - Toss the shrimp and veggies with the garlic mixture. Pour the mixture over the shrimp and veggies. Stir gently until everything is coated well. - Spread on the sheet pan and bake. Place the mixture in a single layer on a large sheet pan. Bake in the preheated oven for 12-15 minutes. The shrimp should turn pink and opaque. The veggies will become tender. - Garnish with parsley. After baking, sprinkle fresh parsley over the dish. - Serve with lemon wedges. Add lemon wedges on the side for a fresh twist. Enjoy your colorful and tasty meal! How to choose the best shrimp When picking shrimp, look for large, firm ones. Check for a fresh smell, not fishy. The shells should be shiny and clean. If you can, buy shrimp that is wild-caught. This often tastes better and is healthier. Ensuring even cooking To cook shrimp and veggies evenly, cut them to similar sizes. Spread them out in a single layer on the sheet pan. This allows hot air to circulate. For the best results, do not overcrowd the pan. Alternative vegetables to use If you want to switch things up, try other vegetables. Zucchini, asparagus, or green beans work well. You can also add carrots for a sweet crunch. Don’t hesitate to mix your favorites in! Adjusting flavors You can change the flavor by using different herbs. Basil, rosemary, or dill can add a nice twist. For some heat, add red pepper flakes. Feel free to play with the garlic and lemon, too. Pairing with side dishes This dish pairs great with rice or quinoa. You can also serve it with a simple salad. Garlic bread is a tasty choice, too. Each of these sides will round out your meal nicely. Beverage suggestions For drinks, I recommend a light white wine, like Sauvignon Blanc. If you prefer non-alcoholic, try sparkling water with lemon. Both options complement the shrimp well. Enjoy your meal! {{image_2}} You can switch the shrimp for chicken or tofu. For chicken, use boneless, skinless thighs or breasts. Cut them into bite-sized pieces. For tofu, choose firm tofu and press it to remove excess water. Cut it into cubes. Adjust the cooking time if you use chicken. Cook it until it reaches 165°F (74°C). Tofu will cook quickly, so watch it closely. Changing herbs and spices makes the dish fun. Try adding fresh basil, dill, or rosemary for a twist. A bit of cayenne pepper can add heat if you like spice. You can also use sauces like soy sauce or balsamic glaze. These sauces give a new taste and depth to the dish. Just drizzle them over before serving. Using seasonal veggies makes your dish fresh and tasty. In spring, try asparagus and snap peas. Summer is great for zucchini and corn. Fall brings pumpkin and Brussels sprouts. In winter, use root veggies like carrots and sweet potatoes. Each season adds its own unique flavor and texture to the dish. To store leftovers, let the dish cool first. Place it in an airtight container. This keeps the flavors fresh. The best storage practice is to separate the shrimp and veggies. This way, each retains its taste and texture. You can also wrap the pan in plastic wrap if you prefer. Just make sure it’s tight to avoid air exposure. For meal prep, you can freeze this dish. First, let it cool completely. Then, place the shrimp and veggies in a freezer-safe bag. Remove as much air as possible before sealing. To reheat, thaw in the fridge overnight. You can also reheat in the oven or microwave. Just heat until warm, ensuring the shrimp stays tender. Leftovers last about three days in the fridge. For the best taste, eat them within this time. After three days, the shrimp may lose its freshness. Always check for any off smells or changes in color before eating. If it looks or smells bad, it’s best to throw it away. Making this dish is quick! It takes about 10 minutes to prep. Cooking takes another 12 to 15 minutes. So, in total, you need about 25 minutes. This dish is perfect for busy weeknights or lazy weekends. You get a tasty meal without the fuss. Yes, you can use frozen shrimp! Just remember to thaw them first. Place the shrimp in cold water for about 15 minutes. Frozen shrimp can taste just as good as fresh shrimp. Just ensure they are peeled and deveined. This swap saves time and still gives you a delicious meal. You have many options for sides! Here are some tasty ideas: - Cooked rice for a filling base - Quinoa for a healthy grain option - Crusty bread to soak up flavors - A simple green salad for freshness These sides will complement your shrimp and veggies well. Enjoy mixing and matching! This blog post covered a simple and tasty Sheet-Pan Garlic Herb Shrimp and Veggies recipe. You learned about key ingredients, like shrimp, broccoli, and spices. I also shared step-by-step instructions to guide your cooking process. Tips on ingredient swaps and serving ideas helped make this dish your own. In conclusion, this recipe offers fantastic flavor with easy prep. Enjoy making it for family or friends. Your cooking skills can shine, making mealtime fun and healthy!

Sheet-Pan Garlic Herb Shrimp & Veggies

Discover the deliciousness of sheet-pan garlic herb shrimp and veggies with this quick and easy recipe! Perfect for busy weeknights, this delightful dish features tender shrimp and vibrant vegetables, all roasted to perfection with a blend of aromatic herbs. In just 25 minutes, you can whip up a meal that’s not only healthy but bursting with flavor. Click through to explore the recipe and impress your family with this tasty feast!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 cups broccoli florets

1 cup bell peppers, sliced (any color)

1 cup cherry tomatoes, halved

4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped for garnish

Lemon wedges for serving

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the shrimp, broccoli, bell peppers, and cherry tomatoes.

      In a separate small bowl, whisk together the minced garlic, olive oil, oregano, thyme, salt, and pepper.

        Pour the garlic herb mixture over the shrimp and vegetables. Toss everything together until well coated.

          Spread the mixture evenly on a large sheet pan in a single layer for even cooking.

            Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque, and the vegetables are tender.

              Remove the pan from the oven and garnish with fresh parsley. Serve with lemon wedges on the side.

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