YOUR SOLIN GENERATED RECIPE
Roasted Lemon Garlic Shrimp with Crispy Potatoes and Roasted Vegetables
Savor the vibrant flavors of succulent roasted shrimp bathed in a zesty lemon garlic marinade, paired with crispy roasted potatoes and a medley of colorful vegetables. This dish harmonizes tangy citrus notes with the warmth of garlic and herbs, offering a balanced, satisfying meal that's both light and nutrient-packed.
INGREDIENTS
6 oz Shrimp
1 small Baby Potato
1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)
1 tbsp Extra Virgin Olive Oil
2 tbsp Lemon Juice
2 cloves Garlic
2 tbsp Fresh Herbs (Parsley or Thyme)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Rinse and pat dry the shrimp. In a bowl, combine shrimp with 1 tablespoon olive oil, 2 tablespoons lemon juice, 2 minced garlic cloves, chopped fresh herbs, salt, and pepper. Let the shrimp marinate for 10 minutes.
Wash the baby potato and cut it into halves or quarters for even roasting. Toss the potatoes in a little olive oil, salt, and pepper.
On a baking sheet, spread out the potatoes and roast in the oven for about 20 minutes until they start turning golden and crispy.
Meanwhile, prepare the mixed vegetables by cutting bell pepper, zucchini, and red onion into bite-size pieces. Toss with a drizzle of olive oil, salt, and pepper.
After the potatoes have roasted for 20 minutes, add the mixed vegetables to the baking sheet and continue roasting everything together for an additional 15 minutes. Stir halfway through for even cooking.
In the last 10 minutes of roasting, add the marinated shrimp to a separate section of the baking sheet (or a second sheet) so they cook without overcrowding. Roast until the shrimp turn pink and are just cooked through.
Once everything is roasted and crispy, plate a serving by combining a portion of shrimp, potatoes, and roasted vegetables. Squeeze a little extra lemon juice on top if desired and serve immediately.