Ingredients

For the Shrimp

• 1½ lbs (700 g) large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 5 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional)
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped

For the Vegetables

• 2 medium zucchini, sliced into half-moons
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, sliced
• 1 cup cherry tomatoes
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• Salt and pepper, to taste

Optional Garnishes

• Extra fresh parsley
• Lemon wedges
• Crumbled feta cheese
• Grated Parmesan cheese
• Fresh basil leaves

Equipment

• Large baking sheet
• Parchment paper or aluminum foil
• Mixing bowls
• Measuring spoons
• Tongs

Instructions

Step 1: Prepare the Oven

1. Preheat oven to 425°F (220°C).
2. Line a large sheet pan with parchment paper for easy cleanup.

Step 2: Season the Vegetables

1. Add zucchini, bell peppers, red onion, cherry tomatoes, and asparagus to a large bowl.
2. Toss with olive oil, garlic powder, Italian seasoning, salt, and pepper.
3. Spread vegetables evenly on the sheet pan.

Step 3: Roast the Vegetables

1. Roast vegetables for 10 minutes until they begin to soften and caramelize.
2. This step ensures the shrimp do not overcook while waiting for the vegetables.

Step 4: Prepare the Garlic Shrimp

1. In a bowl, combine shrimp with:
   • Olive oil
   • Minced garlic
   • Lemon juice
   • Lemon zest
   • Smoked paprika
   • Italian seasoning
   • Red pepper flakes
   • Salt
   • Black pepper
2. Toss until the shrimp are evenly coated.

Step 5: Add Shrimp to the Pan

1. Remove the sheet pan from the oven.
2. Arrange the seasoned shrimp among the vegetables.
3. Return the pan to the oven.

Step 6: Finish Cooking

Bake for 5–7 minutes, or until:

• Shrimp are pink and opaque.
• Vegetables are tender.
• The edges are lightly roasted.

Avoid overcooking the shrimp, as they can become tough.

Step 7: Serve

1. Remove from the oven and sprinkle with fresh parsley.
2. Add a squeeze of lemon juice before serving.
3. Serve warm with your favorite side dishes.

Flavor Variations

Mediterranean Shrimp and Veggies

Add feta cheese, olives, cucumber, and oregano after roasting.

Spicy Cajun Shrimp

Replace Italian seasoning with Cajun seasoning and add extra cayenne pepper.

Garlic Butter Shrimp

Replace olive oil with melted butter and add extra garlic.

Asian-Inspired Shrimp

Use sesame oil, ginger, soy sauce, and green onions instead of Italian flavors.

Serving Suggestions

Serve with:

• Cauliflower rice
• Zucchini noodles
• Quinoa
• Brown rice
• Crusty bread
• Fresh green salad
• Roasted potatoes

Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm gently in a skillet or microwave until heated through.
• Freezing: Not recommended for best vegetable texture.

Chef’s Tips

• Pat shrimp dry before seasoning to help them roast instead of steam.
• Cut vegetables into similar sizes for even cooking.
• Do not overcrowd the sheet pan; use two pans if needed.
• Add delicate vegetables like tomatoes later if you prefer a firmer texture.
• Fresh garlic and lemon make the biggest difference in flavor.

Approximate Nutrition (Per Serving)

• Calories: 350
• Fat: 18 g
• Protein: 38 g
• Total Carbohydrates: 12 g
• Fiber: 4 g
• Net Carbohydrates: 8 g
• Sugar: 6 g
• Sodium: 720 mg