Sheet Pan Lemon Herb Shrimp with Roasted Bell Peppers

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

Sheet Pan Lemon Herb Shrimp with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Shrimp with Roasted Bell Peppers

Enjoy a vibrant plate of succulent shrimp roasted to perfection with tangy lemon and fragrant herbs, coupled with the natural sweetness of roasted bell peppers. This dish is as visually appealing as it is delicious, with its bright colors and zesty finish, offering a balanced blend of lean protein and healthy fats.

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NUTRITION

359kcal
Protein
37.4g
Fat
16.7g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp, peeled and deveined

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

2 tablespoons Lemon Juice

1 tablespoon Olive Oil

2 cloves Garlic, minced

2 tablespoons Fresh Parsley, chopped

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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 small bowl, whisk together the lemon juice, olive oil, minced garlic, and chopped parsley. Season lightly with salt and pepper if desired.

  • 3

    Place the peeled and deveined shrimp in a large bowl. Add the sliced red and yellow bell peppers, then pour the lemon herb mixture over them. Toss everything gently to coat evenly.

  • 4

    Spread the shrimp and bell peppers onto the prepared sheet pan in a single layer.

  • 5

    Roast in the preheated oven for about 8-10 minutes, or until the shrimp are pink and opaque and the bell peppers are tender and slightly charred at the edges.

  • 6

    Remove from the oven, give a gentle toss, and serve immediately.

Sheet Pan Lemon Herb Shrimp with Roasted Bell Peppers

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

Sheet Pan Lemon Herb Shrimp with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Shrimp with Roasted Bell Peppers

Enjoy a vibrant plate of succulent shrimp roasted to perfection with tangy lemon and fragrant herbs, coupled with the natural sweetness of roasted bell peppers. This dish is as visually appealing as it is delicious, with its bright colors and zesty finish, offering a balanced blend of lean protein and healthy fats.

NUTRITION

359kcal
Protein
37.4g
Fat
16.7g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp, peeled and deveined

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

2 tablespoons Lemon Juice

1 tablespoon Olive Oil

2 cloves Garlic, minced

2 tablespoons Fresh Parsley, chopped

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and chopped parsley. Season lightly with salt and pepper if desired.

  • 3

    Place the peeled and deveined shrimp in a large bowl. Add the sliced red and yellow bell peppers, then pour the lemon herb mixture over them. Toss everything gently to coat evenly.

  • 4

    Spread the shrimp and bell peppers onto the prepared sheet pan in a single layer.

  • 5

    Roast in the preheated oven for about 8-10 minutes, or until the shrimp are pink and opaque and the bell peppers are tender and slightly charred at the edges.

  • 6

    Remove from the oven, give a gentle toss, and serve immediately.