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 and speedy meal featuring succulent shrimp roasted with garlic, lemon, and a colorful medley of broccoli and cherry tomatoes. This dish delivers bright, zesty flavors with a perfect balance of protein and fresh, crisp vegetables—all prepared on one sheet pan for a fuss-free dinner.

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NUTRITION

383kcal
Protein
52.5g
Fat
16.2g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Raw Peeled Shrimp (~200g)

1 cup Broccoli Florets (91g)

1 cup Cherry Tomatoes (150g)

1/2 whole Lemon (~30g) or lemon slices

2 cloves Garlic

1 tbsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a mixing bowl, combine the shrimp, broccoli florets, and cherry tomatoes. Add minced garlic and a squeeze of lemon juice.

  • 3

    Drizzle with olive oil and season with salt and pepper. Toss everything gently to coat evenly.

  • 4

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

  • 5

    Arrange thin lemon slices over the shrimp and vegetables.

  • 6

    Roast in the preheated oven for 10-12 minutes until the shrimp are pink and cooked through and the vegetables are tender.

  • 7

    Remove from the oven, garnish with a little extra lemon zest if desired, and serve immediately.

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 and speedy meal featuring succulent shrimp roasted with garlic, lemon, and a colorful medley of broccoli and cherry tomatoes. This dish delivers bright, zesty flavors with a perfect balance of protein and fresh, crisp vegetables—all prepared on one sheet pan for a fuss-free dinner.

NUTRITION

383kcal
Protein
52.5g
Fat
16.2g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Raw Peeled Shrimp (~200g)

1 cup Broccoli Florets (91g)

1 cup Cherry Tomatoes (150g)

1/2 whole Lemon (~30g) or lemon slices

2 cloves Garlic

1 tbsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a mixing bowl, combine the shrimp, broccoli florets, and cherry tomatoes. Add minced garlic and a squeeze of lemon juice.

  • 3

    Drizzle with olive oil and season with salt and pepper. Toss everything gently to coat evenly.

  • 4

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

  • 5

    Arrange thin lemon slices over the shrimp and vegetables.

  • 6

    Roast in the preheated oven for 10-12 minutes until the shrimp are pink and cooked through and the vegetables are tender.

  • 7

    Remove from the oven, garnish with a little extra lemon zest if desired, and serve immediately.