Sheet Pan Lemon-Glazed Shrimp with Broccoli and Bell Peppers

Name: Sheet Pan Lemon-Glazed Shrimp with Broccoli and Bell Peppers
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb, peeled and deveined Shrimp; 2 cups, cut into florets Broccoli; 1 red, 1 yellow, sliced into 1/2-inch strips Bell peppers; 2 tbsp Olive oil; 1, zested and juiced (2 tbsp juice) Lemon; 3 cloves, minced Garlic; 1/2 tsp Sea salt; 1/4 tsp Black pepper

Quick-cooking shrimp and vegetables finished with a bright lemon glaze, ready in 20 minutes for a light yet flavorful dinner.

Cuisine: American

Category: Sheet Pan

Prep: 10 minutes. Cook: 18 minutes.

Serves 4.

Ingredients

1 lb, peeled and deveined Shrimp
2 cups, cut into florets Broccoli
1 red, 1 yellow, sliced into 1/2-inch strips Bell peppers
2 tbsp Olive oil
1, zested and juiced (2 tbsp juice) Lemon
3 cloves, minced Garlic
1/2 tsp Sea salt
1/4 tsp Black pepper

Instructions

Step 1: Preheat oven to 400°F (200°C). Place broccoli florets and sliced bell peppers on a large rimmed baking sheet.
Step 2: Drizzle with 2 tbsp olive oil, then add 3 minced garlic cloves, 1/2 tsp sea salt, 1/4 tsp black pepper, and 2 tbsp lemon juice; toss until evenly coated.
Step 3: Roast for 10 minutes, then add shrimp in a single layer and return to oven.
Step 4: Continue roasting for 8-10 minutes, or until shrimp are pink and opaque and vegetables are tender-crisp.