Sheet Pan Citrus Garlic Shrimp and Roasted Vegetables

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

Sheet Pan Citrus Garlic Shrimp and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Citrus Garlic Shrimp and Roasted Vegetables

Enjoy a vibrant medley of succulent shrimp and roasted vegetables kissed with a zesty citrus garlic marinade. This dish celebrates bright flavors and a satisfying texture balance, making it an ideal light dinner with a refreshing twist.

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NUTRITION

392kcal
Protein
38g
Fat
16.6g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 medium Red Bell Pepper

1 small Zucchini

1 small Red Onion

1 tbsp Olive Oil

3 cloves Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, and minced garlic to form the marinade.

  • 3

    Pat the shrimp dry and place them in a large bowl. Add the chopped red bell pepper (sliced into strips), sliced zucchini, and red onion wedges.

  • 4

    Pour the marinade over the shrimp and vegetables, tossing gently to ensure everything is evenly coated.

  • 5

    Arrange the shrimp and vegetables evenly on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 10-12 minutes, or until the shrimp turn pink and vegetables are tender with slight charred edges.

  • 7

    Remove from the oven, garnish with a squeeze of fresh lemon if desired, and serve immediately.

Sheet Pan Citrus Garlic Shrimp and Roasted Vegetables

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

Sheet Pan Citrus Garlic Shrimp and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Citrus Garlic Shrimp and Roasted Vegetables

Enjoy a vibrant medley of succulent shrimp and roasted vegetables kissed with a zesty citrus garlic marinade. This dish celebrates bright flavors and a satisfying texture balance, making it an ideal light dinner with a refreshing twist.

NUTRITION

392kcal
Protein
38g
Fat
16.6g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 medium Red Bell Pepper

1 small Zucchini

1 small Red Onion

1 tbsp Olive Oil

3 cloves Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, and minced garlic to form the marinade.

  • 3

    Pat the shrimp dry and place them in a large bowl. Add the chopped red bell pepper (sliced into strips), sliced zucchini, and red onion wedges.

  • 4

    Pour the marinade over the shrimp and vegetables, tossing gently to ensure everything is evenly coated.

  • 5

    Arrange the shrimp and vegetables evenly on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 10-12 minutes, or until the shrimp turn pink and vegetables are tender with slight charred edges.

  • 7

    Remove from the oven, garnish with a squeeze of fresh lemon if desired, and serve immediately.