Name: Sheet Pan Lemon Herb Shrimp and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Shrimp; 1 cup Broccoli; 1 small Red Bell Pepper; 1 small Zucchini; 1 tablespoon Olive Oil; 1 tablespoon Lemon Juice; 2 cloves Garlic; 1 teaspoon Dried Italian Herbs; Pinch of Salt; Pinch of Black Pepper

Sheet Pan Lemon Herb Shrimp and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Shrimp and Roasted Vegetables

Enjoy a vibrant medley of succulent shrimp and crisp, roasted vegetables with a zesty lemon herb dressing. The natural sweetness of red bell peppers and zucchini pairs perfectly with tender shrimp, while broccoli adds an earthy crunch. A drizzle of olive oil and a sprinkle of Italian herbs ties it all together in a healthy, colorful dinner.

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NUTRITION

Protein

31.6g

Fat

17.8g

Carbs

26g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp

1 cup Broccoli

1 small Red Bell Pepper

1 small Zucchini

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

2 cloves Garlic

1 teaspoon Dried Italian Herbs

Pinch of Salt

Pinch of Black Pepper

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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, minced garlic, dried Italian herbs, salt, and black pepper.
3
Place shrimp, broccoli florets, sliced red bell pepper, and sliced zucchini on the sheet pan. Drizzle the lemon herb mixture evenly over the shrimp and vegetables.
4
Toss gently to ensure even coating. Arrange the shrimp so they are not overlapping for even cooking.
5
Roast in the preheated oven for 10-12 minutes or until the shrimp are pink and opaque and the vegetables are tender and slightly caramelized.
6
Remove from the oven, give a final toss, and serve immediately.