Lemon Garlic Shrimp and Veggies

The other Tuesday, I found myself in that all-too-familiar weeknight predicament: craving something incredibly flavorful, reasonably healthy, but also quick enough that I wouldn’t be slaving away in the kitchen until bedtime. My family, particularly the kids, can be a tough crowd when it comes to “healthy,” but I had a secret weapon in mind: Lemon Garlic Shrimp and Veggies. I’d made variations before, but this time, I was determined to perfect it. The aroma alone, as the garlic and lemon mingled with the roasting vegetables and succulent shrimp, had everyone migrating towards the kitchen, asking, “What smells SO good?” Dinner was on the table in under 30 minutes, and the verdict was unanimous: a resounding success! The shrimp were perfectly cooked – plump and juicy with that zesty, garlicky coating – while the vegetables were tender-crisp with beautifully caramelized edges. Even my pickiest eater cleaned their plate, asking for seconds of the “yummy shrimp.” It wasn’t just a meal; it was a small victory, a testament to how simple ingredients, when combined thoughtfully, can create something truly special. This recipe has since become a staple in our rotation, beloved for its vibrant flavors, ease of preparation, and the sheer joy it brings to our dinner table. It’s the kind of dish that makes you feel like a kitchen hero without any of the usual stress.

Ingredients

• 1.5 lbs Large Shrimp (21-25 count per pound): Peeled and deveined, tail-on or off based on preference. These are the stars, offering a tender, protein-packed bite. Ensure they are thoroughly thawed if using frozen.
• 1 lb Asparagus: Trimmed and cut into 1-2 inch pieces. Adds a lovely green, earthy flavor and a pleasant snap.
• 1 Red Bell Pepper: Cored, seeded, and cut into 1-inch chunks. Provides sweetness, vibrant color, and a good dose of Vitamin C.
• 1 Yellow or Orange Bell Pepper: Cored, seeded, and cut into 1-inch chunks. Complements the red pepper with a slightly different sweet note and more color.
• 1 Medium Red Onion: Cut into 1-inch wedges or thick slices. Offers a pungent sweetness that mellows beautifully when roasted.
• 1/3 cup Extra Virgin Olive Oil: Good quality olive oil forms the base of our flavorful coating and helps with roasting.
• 4-6 Cloves Garlic: Minced or finely grated. The heart of our flavor profile; adjust to your garlic preference. Fresh garlic is highly recommended.
• 1 Large Lemon: Zest of the entire lemon and juice of half (about 2 tablespoons). Provides bright acidity and a fresh citrus aroma.
• 1 teaspoon Dried Oregano: Adds a classic Mediterranean herbaceous note.
• 1/2 teaspoon Dried Basil: Contributes a hint of sweet, peppery flavor.
• 1/2 teaspoon Red Pepper Flakes (optional): For a touch of warmth and spice. Adjust to your heat tolerance.
• 1 teaspoon Kosher Salt (or to taste): Enhances all the other flavors.
• 1/2 teaspoon Freshly Ground Black Pepper (or to taste): Adds a pungent counterpoint.
• Fresh Parsley (about 2 tablespoons, chopped): For garnish, adding freshness and a pop of green at the end.

Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup. If you don’t have a large enough sheet pan, you may need to use two to avoid overcrowding.
2. Prepare the Vegetables: In a large mixing bowl, combine the trimmed asparagus, chopped bell peppers, and red onion wedges.
3. Make the Lemon Garlic Marinade/Dressing: In a smaller separate bowl, whisk together the extra virgin olive oil, minced garlic, lemon zest, lemon juice, dried oregano, dried basil, red pepper flakes (if using), kosher salt, and black pepper. Whisk until well emulsified.
4. Dress the Vegetables: Pour about two-thirds of the lemon garlic mixture over the vegetables in the large bowl. Toss thoroughly to ensure all the vegetables are evenly coated.
5. Roast the Vegetables (Initial Roast): Spread the seasoned vegetables in a single layer on the prepared baking sheet. Try not to overcrowd them, as this will cause them to steam rather than roast. Roast in the preheated oven for 10-12 minutes, or until they begin to soften and show slight charring at the edges.
6. Prepare the Shrimp: While the vegetables are roasting, add the peeled and deveined shrimp to the same bowl you used for the vegetables (no need to wash it). Pour the remaining one-third of the lemon garlic mixture over the shrimp and toss gently to coat them completely. Let them sit and absorb the flavors while the vegetables have their initial roast.
7. Add Shrimp to the Pan: After 10-12 minutes, carefully remove the baking sheet from the oven. Push the vegetables to one side of the pan (or make space amongst them) and add the seasoned shrimp in a single layer. Ensure the shrimp are not piled on top of each other for even cooking.
8. Roast Together: Return the baking sheet to the oven and continue to roast for another 6-8 minutes. The exact time will depend on the size of your shrimp. Cook until the shrimp are pink, opaque, and curled into a “C” shape. Be careful not to overcook the shrimp, as they can become tough and rubbery.
9. Garnish and Serve: Once cooked, remove the baking sheet from the oven. If desired, squeeze a little extra fresh lemon juice over everything for an added burst of brightness. Sprinkle generously with freshly chopped parsley. Serve immediately while hot.

Nutrition Facts

• Servings: 4-6 servings
• Calories per serving (approximate, based on 4 servings): Around 350-450 calories. This can vary based on the exact size of shrimp and amount of olive oil used.
• Protein: High in lean protein, primarily from the shrimp, crucial for muscle repair and satiety.
• Healthy Fats: Primarily monounsaturated fats from olive oil, beneficial for heart health.
• Fiber: Good source of dietary fiber from the vegetables, aiding digestion and promoting fullness.
• Vitamins & Minerals: Rich in Vitamin C (from bell peppers and lemon), Vitamin K (from asparagus), and various B vitamins, as well as minerals like selenium from shrimp.
• Low in Carbohydrates: Naturally low in carbohydrates, making it a good option for those monitoring their carb intake (especially when served without starchy sides).

Preparation Time

• Prep Time: Approximately 15-20 minutes. This includes washing and chopping vegetables, peeling and deveining shrimp (if not purchased pre-prepped), and whisking together the marinade.
• Cook Time: Approximately 18-20 minutes total roasting time.
• Total Time: Approximately 35-40 minutes from start to finish, making it an excellent choice for a quick and healthy weeknight meal.

How to Serve

This Lemon Garlic Shrimp and Veggies dish is wonderfully versatile and can be served in numerous delicious ways. Here are some ideas to inspire you:

• As a Standalone Meal:
  • Enjoy it straight from the pan for a light, low-carb, and keto-friendly meal. The flavors are robust enough to satisfy on their own.
• With Grains:
  • Quinoa: Serve over a bed of fluffy quinoa for a complete protein and fiber-rich meal. The nutty flavor of quinoa complements the zesty shrimp beautifully.
  • Brown Rice: A classic pairing, brown rice adds a wholesome, chewy texture.
  • White Rice (Jasmine or Basmati): For a slightly lighter rice option, the aromatic qualities of Jasmine or Basmati rice are a great match.
  • Couscous: Plain or lemon-herb couscous cooks quickly and absorbs the delicious pan juices.
• With Pasta:
  • Toss with angel hair pasta or linguine. The light sauce from the pan will coat the pasta beautifully. You might want to reserve a little pasta water to help the sauce cling.
  • Consider whole wheat pasta for added fiber.
• Over Zoodles or Cauliflower Rice:
  • For a low-carb pasta alternative, serve over zucchini noodles (zoodles) or cauliflower rice. This keeps the meal light and vegetable-forward.
• With Crusty Bread:
  • Serve with slices of warm, crusty artisan bread (like a baguette or sourdough) perfect for soaking up any leftover lemon garlic sauce from the pan.
• In a Salad:
  • Allow the shrimp and veggies to cool slightly and serve over a bed of mixed greens with a light vinaigrette for a hearty and flavorful salad.
• Garnishes for Extra Flair:
  • Fresh Herbs: Beyond parsley, consider a sprinkle of fresh dill or chives.
  • Lemon Wedges: Always offer extra lemon wedges on the side for those who love an extra citrus kick.
  • Parmesan Cheese: A light shaving of Parmesan cheese can add a salty, umami depth, though it will change the flavor profile slightly.
  • Red Pepper Flakes: For those who like it spicier, have extra red pepper flakes available.

Additional Tips

1. Shrimp Selection and Prep: For the best flavor and texture, use large or jumbo shrimp. If using frozen shrimp, thaw them properly: either overnight in the refrigerator or under cold running water. Pat the shrimp completely dry with paper towels before seasoning; this helps them roast rather than steam and allows the marinade to adhere better.
2. Vegetable Versatility: Don’t be afraid to swap or add vegetables based on what’s in season or what you have on hand. Broccoli florets, cherry tomatoes (added in the last 5-7 minutes), zucchini, snap peas, or green beans are all excellent choices. Just ensure they are cut to a similar size for even cooking.
3. Don’t Overcrowd the Pan: This is crucial for achieving nicely roasted, slightly caramelized vegetables and perfectly cooked shrimp. If your ingredients are too crowded, they will steam and become soggy. Use two sheet pans if necessary, rotating them halfway through cooking.
4. Uniform Vegetable Size: Cut your vegetables into roughly uniform pieces. This ensures they cook at a similar rate. If some pieces are too large and others too small, you’ll end up with a mix of undercooked and overcooked veggies.
5. Don’t Overcook the Shrimp: Shrimp cook very quickly. Keep a close eye on them. They are done when they turn pink and opaque and curl into a “C” shape. Overcooked shrimp become tough and rubbery. If your vegetables need more time but the shrimp are done, remove the shrimp from the pan and let the veggies continue roasting.
6. Maximize Lemon Flavor: Using both lemon zest and lemon juice is key. The zest contains essential oils that provide a concentrated lemon aroma and flavor, while the juice adds brightness and acidity. Zest the lemon before juicing it.
7. Adjust Seasoning to Taste: The provided seasoning amounts are a guideline. Feel free to adjust the garlic, red pepper flakes, salt, and pepper to your personal preference. Taste a bit of the marinade (before adding to raw shrimp) to check.
8. Broil for Extra Char (Optional & Careful!): If you like a bit more char on your shrimp and veggies, you can switch the oven to broil for the last 1-2 minutes of cooking. Watch very carefully as food can go from perfectly charred to burnt very quickly under the broiler.

FAQ Section

Q1: Can I use frozen shrimp for this recipe?
A1: Absolutely! Frozen shrimp are a convenient option. For best results, thaw them completely before use. You can thaw them overnight in the refrigerator or, for a quicker method, place them in a colander under cold running water for 5-10 minutes. Once thawed, pat them thoroughly dry with paper towels. This helps them roast properly and prevents a watery sauce.

Q2: What other vegetables work well in this dish?
A2: This recipe is very adaptable! Broccoli florets, cauliflower florets, zucchini or yellow squash (cut into half-moons or chunks), green beans (trimmed), Brussels sprouts (halved or quartered if large), and cherry or grape tomatoes (add these in the last 5-7 minutes of cooking as they cook quickly) are all fantastic additions or substitutions. Aim for vegetables that roast well and cut them to a similar size as the bell peppers.

Q3: How do I know when the shrimp are perfectly cooked?
A3: Shrimp cook very quickly, typically in 5-8 minutes depending on their size when roasted at 400°F (200°C). They are done when they turn from translucent grey to opaque pink and curl into a “C” shape. If they curl into a tight “O” shape, they are likely overcooked. It’s better to err on the side of slightly undercooked when you pull them from the oven, as they will continue to cook from residual heat.

Q4: Can I make this recipe on the stovetop instead of roasting?
A4: Yes, you can adapt this for the stovetop. Sauté the vegetables in a large skillet over medium-high heat with some of the olive oil and seasonings until tender-crisp (about 5-7 minutes). Remove veggies from the skillet. Add the remaining oil and the shrimp (tossed in their portion of the marinade) to the hot skillet and cook for 2-3 minutes per side, until pink and opaque. Return the vegetables to the skillet, toss everything together, and serve. You won’t get the same roasted caramelization, but it will still be delicious.

Q5: How should I store and reheat leftovers?
A5: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat, you can gently warm the shrimp and veggies in a skillet over medium-low heat with a splash of water or broth to prevent drying out. Alternatively, microwave in short intervals until just warmed through. Be careful not to overheat, especially the shrimp, as they can become rubbery.

Q6: Is this recipe gluten-free and low-carb?
A6: Yes, as written, this Lemon Garlic Shrimp and Veggies recipe is naturally gluten-free and low in carbohydrates. The ingredients – shrimp, vegetables, olive oil, lemon, garlic, and herbs – do not contain gluten. It’s an excellent choice for those following gluten-free, low-carb, or keto diets, especially when served on its own or with low-carb sides like cauliflower rice or zoodles.

Q7: Can I prepare any components of this dish ahead of time?
A7: Yes, to save time, you can chop all the vegetables a day in advance and store them in an airtight container in the refrigerator. You can also whisk together the lemon garlic marinade (except for the fresh lemon juice, which is best added just before use for maximum brightness, though adding it ahead is fine too) and store it separately. Do not marinate the shrimp for more than 30 minutes before cooking, as the acid in the lemon juice can start to “cook” them (like ceviche) and affect their texture.

Q8: My sauce seems a bit thin. How can I thicken it or make it richer?
A8: The “sauce” in this sheet pan meal is primarily the flavorful olive oil, lemon juice, and pan juices from the shrimp and veggies. It’s meant to be light. If you prefer a thicker sauce, you could:
 Reduce it: After removing the shrimp and veggies, pour any pan juices into a small saucepan and simmer gently for a few minutes to reduce and concentrate.
 Add Butter: For richness, whisk in a tablespoon of cold butter to the pan juices right at the end (either on the warm sheet pan or in a saucepan) until emulsified.
 Cornstarch Slurry (Use Sparingly): For a more traditional thickened sauce (though it changes the dish’s character), make a slurry with 1 teaspoon cornstarch and 1 tablespoon cold water. Whisk this into the pan juices in a saucepan and heat until thickened.

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