Sheet-Pan Greek Shrimp and Veggies

$- 1 pound large shrimp, peeled and deveined - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 medium zucchini, sliced - 1 medium red onion, cut into wedges - 2 cups cherry tomatoes, halved - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1/4 teaspoon red pepper flakes (optional) - 3 tablespoons extra virgin olive oil - Juice of 1 fresh lemon - Salt and pepper to taste - 1/4 cup crumbled feta cheese - Fresh parsley, chopped You can add extra red pepper flakes for heat. A splash of balsamic vinegar adds tang. A sprinkle of lemon zest boosts freshness. Try olives for a briny kick. Fresh herbs, like dill or mint, brighten the dish. This recipe serves four and is packed with nutrients. Each serving has about: - Calories: 300 - Protein: 25g - Carbohydrates: 15g - Sugars: 5g - Fat: 15g - Fiber: 3g This dish is low in carbs and high in protein. It's a great option for a healthy meal. It also has good fats from the olive oil and feta cheese. Enjoy the flavors and nutrition in every bite! First, set your oven to 400°F (200°C). This heat is key for cooking the shrimp and veggies just right. While the oven heats, gather your ingredients. You need: - 1 pound large shrimp, peeled and deveined - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 medium zucchini, sliced - 1 medium red onion, cut into wedges - 2 cups cherry tomatoes, halved - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1/4 teaspoon red pepper flakes (optional) - 3 tablespoons extra virgin olive oil - Juice of 1 fresh lemon - Salt and pepper to taste - 1/4 cup crumbled feta cheese - Fresh parsley, chopped Next, grab a large bowl. In this bowl, add the shrimp, bell peppers, zucchini, onion, tomatoes, and garlic. Pour in the olive oil and lemon juice. Then, add the oregano, thyme, smoked paprika, red pepper flakes, salt, and pepper. Use your hands or a spoon to mix well. Make sure all the shrimp and veggies get coated with the seasonings. Now, spread the shrimp and veggie mix evenly on a large sheet pan. Don't crowd the pan; space helps them roast. Place the pan in the oven and bake for 12-15 minutes. The shrimp will turn pink, and the veggies will soften but stay crisp. After baking, take the pan out and sprinkle feta on top. Pop it back in the oven for 3-5 more minutes. This melts the feta slightly and adds great flavor. Finally, add parsley for a fresh touch before serving. To cook shrimp perfectly, you need to watch the time. Shrimp cook fast. Bake them for 12 to 15 minutes. They should turn pink and opaque. Overcooking makes shrimp tough. If you see them curled tightly, they are done. Using fresh herbs brings your dish to life. Try adding fresh parsley or dill. They give bright flavors that wake up the meal. You can also use lemon zest for a zesty kick. Don’t forget the spices! Oregano, thyme, and smoked paprika add depth. Adjust the red pepper flakes for heat. How you serve your meal matters. For a cozy look, serve from the sheet pan. It feels warm and inviting. If you want a fancier touch, use a large platter. Arrange the shrimp and veggies nicely. Drizzle with extra lemon juice for shine. A sprinkle of feta and parsley adds color and flair. {{image_4}} You can easily switch shrimp for other proteins. Chicken breast is a great choice. Cut it into bite-sized pieces so it cooks well. Beef or pork can also work. Just make sure to adjust the cooking time. Fish like salmon or cod can be tasty too. Use skinless fillets for best results. These options keep the meal exciting while adding new flavors. Feel free to mix up the veggies! Broccoli, asparagus, or green beans are fantastic substitutes. You can use carrots for a sweet crunch. Even eggplant or squash will shine in this dish. Use what's fresh and in season. This approach keeps your meal healthy and colorful. The key is to cut veggies into similar sizes for even cooking. You can make this dish vegan by skipping the shrimp and feta. Instead, add chickpeas or tofu for protein. They soak up flavors well and offer a nice texture. Include more veggies like spinach or kale for added nutrients. Use a plant-based feta for that creamy touch. This way, you keep the spirit of Greek flavors while enjoying a vegan meal. After enjoying your meal, let the leftovers cool down. Use an airtight container to keep them fresh. Store the shrimp and veggies together. This helps to keep the flavors intact. You can keep them in the fridge for up to three days. If you want to enjoy them later, freezing is a great option. When you are ready to eat your leftovers, reheating is key. Preheat your oven to 350°F (175°C). Spread the shrimp and veggies on a baking sheet. Heat them for about 10 minutes. This way, they stay juicy and full of flavor. You can also use a microwave. Just heat in short bursts, stirring in between. This helps to warm everything evenly. If you want to save some for later, freezing works well. Place the cooled shrimp and veggies in a freezer-safe container. Leave some space at the top for expansion. You can freeze them for up to three months. When you are ready to eat, thaw in the fridge overnight. Reheat as mentioned above for the best taste. Yes, you can use frozen shrimp. Just thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. Drain and pat them dry before mixing with the veggies. This step keeps the dish tasty and fresh. Many side dishes go well with this meal. Here are a few ideas: - Rice or quinoa for a filling base - Greek salad for a fresh crunch - Pita bread to soak up the flavors - Tzatziki sauce for a cool dip These sides add variety and enhance the meal's taste. To reduce the heat, skip the red pepper flakes. You can also add more veggies, like zucchini or bell peppers, to balance the spice. Serve with a dollop of yogurt or sour cream. This cools the dish down and makes it milder. This post covered how to make a tasty Sheet-Pan Greek Shrimp and Veggies. You learned about key ingredients and optional extras for more flavor. I shared step-by-step instructions to help you bake your dish perfectly. Tips on cooking shrimp and enhancing flavors added depth to your meal. You now know how to store leftovers and even make variations. Enjoy experimenting with new ingredients and flavors. Happy cooking!$

Sheet-Pan Greek Shrimp and Veggies

Discover the vibrant flavors of this Zesty Sheet-Pan Greek Shrimp & Veggies recipe! Perfectly roasted shrimp and colorful vegetables come together in a quick and easy meal that's both healthy and delicious. With a zesty lemon and feta topping, this dish is sure to impress. Ready in just 25 minutes, it's ideal for busy weeknights. Click through to explore the full recipe and bring some Mediterranean flair to your dinner table!

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Ingredients

1 pound large shrimp, peeled and deveined

1 red bell pepper, chopped into bite-sized pieces

1 yellow bell pepper, chopped into bite-sized pieces

1 medium zucchini, sliced into half-moons

1 medium red onion, cut into wedges

2 cups cherry tomatoes, halved

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

1/4 teaspoon red pepper flakes (optional for extra heat)

3 tablespoons extra virgin olive oil

Juice of 1 fresh lemon

Salt and freshly ground pepper to taste

1/4 cup crumbled feta cheese (for topping)

Fresh parsley, chopped (for garnish)

Instructions

Begin by preheating your oven to 400°F (200°C) to create the perfect cooking environment for the shrimp and veggies.

In a large mixing bowl, combine the shrimp, chopped red and yellow bell peppers, sliced zucchini, onion wedges, halved cherry tomatoes, and minced garlic.

Drizzle the olive oil and freshly squeezed lemon juice over the mixture. Sprinkle in the dried oregano, thyme, smoked paprika, optional red pepper flakes, and a generous pinch of salt and pepper. Toss everything together thoroughly to ensure an even coating of flavors.

Spread the shrimp and vegetable mixture evenly across a large sheet pan. Be mindful not to overcrowd the pan; give each ingredient enough space to roast beautifully.

Place the sheet pan in the preheated oven and bake for approximately 12-15 minutes. The shrimp should turn pink and opaque, while the vegetables become tender yet retain some bite.

After baking, carefully remove the pan from the oven and generously sprinkle crumbled feta cheese over the top of the dish. Return to the oven for an additional 3-5 minutes; this allows the feta to warm and soften slightly.

Once everything is cooked to perfection, garnish with freshly chopped parsley before serving to add a refreshing touch.

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

- Presentation Tips: For a rustic and inviting presentation, serve directly from the sheet pan. Alternatively, transfer the shrimp and veggies to a large serving platter. For a zesty finish, drizzle extra lemon juice over the dish just before serving to enhance flavors and freshness.