15-Minute Sheet Pan Lemon Garlic Shrimp

This is an example of a meal that Solin would create to include in your personalized meal plan.

15-Minute Sheet Pan Lemon Garlic Shrimp

YOUR SOLIN GENERATED RECIPE

15-Minute Sheet Pan Lemon Garlic Shrimp

Enjoy a vibrant medley of succulent lemon garlic shrimp teamed with crisp, colorful vegetables roasted to perfection on a sheet pan. This quick and satisfying meal is brightened with fresh lemon and herbs, providing a refreshing burst of flavor with every bite.

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NUTRITION

432kcal
Protein
40.5g
Fat
19.4g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 medium Zucchini

1 medium Red Bell Pepper

4 oz Asparagus

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic

1 whole Lemon

1 tbsp Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Prepare the vegetables by slicing the zucchini into half-moons, dicing the red bell pepper, and trimming the tough ends off the asparagus.

  • 3

    In a large bowl, combine the shrimp, zucchini, bell pepper, and asparagus. Drizzle with olive oil, add minced garlic, squeeze in the juice of the lemon, and season with salt and pepper.

  • 4

    Toss everything together until evenly coated.

  • 5

    Spread the mixture in a single layer on the prepared sheet pan.

  • 6

    Roast in the preheated oven for about 10-12 minutes, or until the shrimp are pink and opaque and the vegetables are tender.

  • 7

    Garnish with freshly chopped parsley before serving.

15-Minute Sheet Pan Lemon Garlic Shrimp

This is an example of a meal that Solin would create to include in your personalized meal plan.

15-Minute Sheet Pan Lemon Garlic Shrimp

YOUR SOLIN GENERATED RECIPE

15-Minute Sheet Pan Lemon Garlic Shrimp

Enjoy a vibrant medley of succulent lemon garlic shrimp teamed with crisp, colorful vegetables roasted to perfection on a sheet pan. This quick and satisfying meal is brightened with fresh lemon and herbs, providing a refreshing burst of flavor with every bite.

NUTRITION

432kcal
Protein
40.5g
Fat
19.4g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 medium Zucchini

1 medium Red Bell Pepper

4 oz Asparagus

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic

1 whole Lemon

1 tbsp Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Prepare the vegetables by slicing the zucchini into half-moons, dicing the red bell pepper, and trimming the tough ends off the asparagus.

  • 3

    In a large bowl, combine the shrimp, zucchini, bell pepper, and asparagus. Drizzle with olive oil, add minced garlic, squeeze in the juice of the lemon, and season with salt and pepper.

  • 4

    Toss everything together until evenly coated.

  • 5

    Spread the mixture in a single layer on the prepared sheet pan.

  • 6

    Roast in the preheated oven for about 10-12 minutes, or until the shrimp are pink and opaque and the vegetables are tender.

  • 7

    Garnish with freshly chopped parsley before serving.