Ingredients
Scale
Shrimp
- 2 pounds large or jumbo shrimp, peeled and deveined
- 2 cloves garlic, chopped
- 1/2 lemon zest
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Vegetables
- 1 bell pepper, sliced into strips
- 2 cups broccoli florets
- 1 zucchini, sliced into half moons
- 1 yellow squash, sliced into half moons
- 1 red onion, cut into wedges
- 2 cloves garlic, chopped
- Remaining lemon zest
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Optional Seasonings
- 1/2 teaspoon cumin
- Seafood seasoning
- Italian herbs
- Crushed red pepper flakes
For Serving
- Fresh lemon juice
- Chimichurri sauce or favorite dipping sauce
Instructions
- Preheat oven to 425°F (220°C).
- Line a large sheet pan with parchment paper for easier cleanup.
-
In a large bowl, combine:
- Shrimp
- Half the garlic
- Half the lemon zest
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Toss until evenly coated.
- Spread shrimp onto one side of the prepared sheet pan.
- In another bowl, combine:
- Bell pepper
- Broccoli
- Zucchini
- Yellow squash
- Red onion
- Remaining garlic
- Remaining lemon zest
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- Toss vegetables well and spread onto the remaining side of the sheet pan.
- Roast for 15 minutes, or until:
- Shrimp are pink and opaque
- Vegetables are tender
- Optional: Broil for 1–2 minutes for extra browning and caramelization.
- Finish with fresh lemon juice and serve immediately with chimichurri sauce or favorite dip.
Notes
- If using small or medium shrimp, roast vegetables for 8–10 minutes first before adding shrimp.
- Frozen shrimp work well — thaw completely and pat dry first.
- Prep ingredients ahead and refrigerate separately until ready to cook.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
