Sheet Pan Lemon-Herb Shrimp with Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Shrimp with Roasted Vegetables

Enjoy a vibrant medley of plump shrimp and crisp roasted vegetables kissed with a fresh lemon-herb dressing. This dish features succulent shrimp, colorful bell peppers, zucchini, red onion, and juicy cherry tomatoes, all lightly drizzled with olive oil and lemon juice, then roasted to perfection. The perfect blend of bright citrus and savory herbs makes every bite a refreshing experience.

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NUTRITION

334kcal
Protein
34.1g
Fat
11.8g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, peeled and deveined

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1/2 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Herbs (Parsley, Dill, or Thyme)

Salt and 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 large bowl, combine the shrimp, chopped red bell pepper, sliced zucchini, red onion wedges, and cherry tomatoes.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped fresh herbs, salt, and pepper.

  • 4

    Pour the lemon-herb dressing over the shrimp and vegetables, tossing well to ensure everything is evenly coated.

  • 5

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

  • 6

    Roast in the preheated oven for 10-12 minutes until the shrimp are pink and opaque and the vegetables are tender with slight char edges.

  • 7

    Remove from the oven, give it a final toss, and serve immediately for a fresh, flavorful meal.

Sheet Pan Lemon-Herb Shrimp with Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Shrimp with Roasted Vegetables

Enjoy a vibrant medley of plump shrimp and crisp roasted vegetables kissed with a fresh lemon-herb dressing. This dish features succulent shrimp, colorful bell peppers, zucchini, red onion, and juicy cherry tomatoes, all lightly drizzled with olive oil and lemon juice, then roasted to perfection. The perfect blend of bright citrus and savory herbs makes every bite a refreshing experience.

NUTRITION

334kcal
Protein
34.1g
Fat
11.8g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, peeled and deveined

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1/2 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Herbs (Parsley, Dill, or Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the shrimp, chopped red bell pepper, sliced zucchini, red onion wedges, and cherry tomatoes.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped fresh herbs, salt, and pepper.

  • 4

    Pour the lemon-herb dressing over the shrimp and vegetables, tossing well to ensure everything is evenly coated.

  • 5

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

  • 6

    Roast in the preheated oven for 10-12 minutes until the shrimp are pink and opaque and the vegetables are tender with slight char edges.

  • 7

    Remove from the oven, give it a final toss, and serve immediately for a fresh, flavorful meal.