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Lemon Pepper Shrimp with Vegetables on sheet pan.

Lemon Pepper Shrimp with Vegetables

Erin Indahl-Fink
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Course Dinner/Main Dish
Cuisine American
Servings 4
Calories 333 kcal

Equipment

  • Sheet Pan These USA stainless steel sheet pans are great for one-pan meals!
  • Santoku Knife This 7" santoku knife comes with a bonus 5" knife. Sold through Macy's and at an AMAZING price I've never seen anywhere!
  • Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.

Ingredients
  

Lemon Pepper Marinade:

  • 1/4 cup olive oil
  • 2 Tablespoons lemon zest zest of 1 lemon
  • 1/2 cup fresh lemon juice juice of 2 lemons
  • 3 cloves garlic minced
  • 1 teaspoon lemon pepper seasoning
  • 1 lb. raw shrimp peeled and deveined
  • Optional: 1 lemon sliced

Roasted Vegetables:

Instructions
 

  • Begin by marinating the shrimp. To prepare the marinade, in a medium bowl, whisk together the olive oil, lemon juice, lemon zest, garlic and lemon pepper seasoning. Place the shrimp into the marinade and refrigerate while you prepare, shop and roast your vegetables.
  • Preheat oven to 425 degrees.
  • Directly on a 18x13" shallow sheet pan, toss the carrots and broccoli with the olive oil and lemon pepper seasoning. Bake the vegetables for 20 minutes BEFORE adding the shrimp to the pan.
  • Once the vegetables have baked for 20 minutes, remove the sheet pan from the oven and add the marinated shrimp to the pan. (Discard remaining marinade.) Optional: top with lemon slices and a few additional grinds of pepper, if desired. Continue baking for 8 minutes. Once shrimp is pink and no longer translucent, it's done.
  • Remove the shrimp and vegetables from the oven and let cool about 5 minutes before serving.
  • Refrigerate any leftovers in airtight containers for up to 5 days.

Notes

Storage: Store any leftovers in an airtight container. Kept refrigerated, leftovers will keep for up to 5 days.

Nutrition

Serving: 1servingsCalories: 333kcalCarbohydrates: 17gProtein: 19gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 143mgSodium: 732mgPotassium: 685mgFiber: 5gSugar: 6gVitamin A: 16677IUVitamin C: 71mgCalcium: 140mgIron: 1mg
Keyword lemon pepper shrimp, shrimp with vegetables, sheet pan shrimp
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