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- 1 lb large shrimp, peeled and deveined - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 zucchini, sliced - 1 cup cherry tomatoes, halved - 4 cloves garlic, minced - 3 tablespoons olive oil - 1 tablespoon Italian seasoning - 1 teaspoon red pepper flakes (optional) - Salt and pepper, to taste - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) Gathering the right ingredients is key to making the Garlic Herb Shrimp & Veggie Bake. Start with large shrimp. They should be peeled and deveined for the best taste. You can find them at most grocery stores. Next, choose fresh vegetables. Broccoli florets add crunch and color. A red bell pepper gives sweetness and brightness. Zucchini is soft and mild, while cherry tomatoes add juicy bites. For flavor, garlic is a must. You will use fresh garlic, not powdered. Olive oil is your base for the seasoning. It keeps the shrimp and veggies moist while baking. Italian seasoning brings warmth and depth. Red pepper flakes are optional, but they give a nice kick. Don't forget salt and pepper; they enhance all the flavors. Finally, garnishes like parsley and lemon wedges brighten the dish. The parsley adds a fresh touch, and lemon juice gives a zesty finish. Make sure to have these ready before you start cooking. - Preheating the Oven First, set your oven to 400°F (200°C). This ensures even cooking. A hot oven helps the shrimp cook fast. - Preparing the Vegetables and Shrimp Next, gather your fresh veggies and shrimp. You need 1 pound of large shrimp that is peeled and deveined. For veggies, use 2 cups of broccoli florets, 1 sliced red bell pepper, and 1 sliced zucchini. Don’t forget 1 cup of halved cherry tomatoes. Place all these in a big bowl. - Whisking the Olive Oil Mixture In a small bowl, mix 4 minced garlic cloves with 3 tablespoons of olive oil. Add 1 tablespoon of Italian seasoning, 1 teaspoon of red pepper flakes (if you want some heat), salt, and pepper to taste. Whisk this well until combined. - Tossing & Spreading on Baking Sheet Pour this olive oil mix over your shrimp and veggies. Toss everything together so each piece gets coated. Then, spread the mixture evenly on a large baking sheet. - Baking Time and Temperature Bake in your preheated oven for 15 to 20 minutes. You want the shrimp to turn pink and the veggies to become tender. Keep an eye on it to avoid overcooking. - Squeezing Lemon Juice Once baked, take the pan out of the oven. Squeeze fresh lemon juice all over the dish. This adds brightness and flavor. - Garnishing with Parsley Finally, sprinkle chopped fresh parsley on top. This gives your meal a nice pop of color and a fresh taste. Ensuring Even Cooking To make sure everything cooks just right, spread the shrimp and veggies evenly on the baking sheet. This helps them cook at the same pace. If they are too crowded, some may get soggy. Try to keep space between each piece. Avoiding Overcooked Shrimp Shrimp cooks fast, so watch it closely. Bake for 15 to 20 minutes, until they turn pink. If they cook too long, they can become rubbery. If you see them getting bright orange, take them out right away. Creative Plating Ideas For a fun look, serve the dish right on the baking sheet. It gives a rustic vibe. You can also use a big platter and arrange the shrimp and veggies neatly. Add lemon wedges around for color and zest. Pairing with Side Dishes This dish goes well with many sides. Try a simple green salad or some crusty bread. Rice or quinoa also works great. They soak up the tasty juices nicely. Adding Other Vegetables Feel free to mix in your favorite veggies. Asparagus, carrots, or snap peas can add nice colors and flavors. Just chop them to match the cooking time of the shrimp. Spice Level Adjustments If you like heat, add more red pepper flakes. You can also use hot sauce or fresh jalapeños. For a milder taste, skip the red pepper or use sweet bell peppers instead. Adjust to fit your taste! {{image_2}} You can easily swap shrimp for other proteins. Chicken is a great choice. Use boneless chicken thighs or breasts cut into bite-sized pieces. Cook them the same way as shrimp. Tofu works too. Use firm or extra-firm tofu. Press it first to remove moisture. Cut it into cubes and toss it in the same garlic herb mix. For seafood lovers, try scallops or even fish fillets. White fish like cod or tilapia holds up well when baked. Just adjust the cooking time. Fish cooks faster than shrimp, so keep an eye on it. Using seasonal vegetables adds fun and flavor. In spring, add asparagus or peas. In summer, try bell peppers and corn. Fall is perfect for squash or Brussels sprouts. Winter calls for hearty veggies like carrots and sweet potatoes. Feel free to swap any of the vegetables in the recipe. Broccoli can easily be replaced with green beans. Zucchini can be switched with eggplant. Just make sure your choices match the cooking time. Fresh herbs can change the entire dish. Instead of Italian seasoning, try fresh basil or cilantro. Parsley adds a nice touch, but thyme or rosemary can also work well. Use what you love or have on hand. Spice lovers can play with the heat. Add more red pepper flakes or a dash of cayenne. You can also use smoked paprika for a different flavor. If you prefer a sweeter taste, sprinkle some brown sugar or honey on the veggies. Mixing flavors keeps each bake exciting! To keep your Garlic Herb Shrimp and Veggie Bake fresh, use airtight containers. Let the dish cool down before sealing it. This helps prevent moisture buildup. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. To freeze your leftovers, first, let them cool completely. Then, portion them into freezer-safe bags or containers. Be sure to remove as much air as possible. Label each bag with the date. Properly stored, it can last for up to three months. When you’re ready to enjoy it again, thaw it overnight in the fridge. When it’s time to reheat, I recommend using the oven. Preheat your oven to 350°F (175°C). Spread the shrimp and veggies on a baking sheet. Bake for about 10-15 minutes. This method keeps the texture nice. You can also use a microwave. Just heat in short bursts. Stir and check often to avoid overcooking. Enjoy your meal warm and tasty! Bake Garlic Herb Shrimp & Veggie Bake for 15 to 20 minutes at 400°F. Check that the shrimp turns pink and the veggies become tender. Thin shrimp cook fast, so keep an eye on them. Yes, you can prep this dish ahead of time. Chop veggies and marinate shrimp in the garlic mixture. Store them in the fridge for up to 24 hours. When ready, spread them on a baking sheet and bake. Pair this dish with rice or quinoa for a filling meal. A simple green salad is also great. For drinks, try a crisp white wine or sparkling water with lemon. For more heat, add extra red pepper flakes to the oil mix. You can also use a spicy seasoning blend or hot sauce. Another option is to include diced jalapeños with the veggies. This blog post covered a simple, tasty Garlic Herb Shrimp and Veggie Bake. We discussed key ingredients, step-by-step instructions, and useful tips to ensure great results. You can adjust flavors and swap ingredients based on what you have. Storing and reheating tips help keep your dish fresh. Now you have all the knowledge needed to create a delicious, versatile meal. Enjoy cooking and sharing it with others!

Garlic Herb Shrimp & Veggie Bake Sheet Pan

Get ready to delight your taste buds with this easy Garlic Herb Shrimp & Veggie Bake Sheet Pan recipe! Packed with vibrant veggies and succulent shrimp, this one-pan meal is not only delicious but quick to prepare, making it perfect for busy weeknights. Discover how simple ingredients come together for a flavorful feast. Click through to explore the full recipe and make this mouthwatering dish tonight!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 cups broccoli florets

1 red bell pepper, sliced

1 zucchini, sliced

1 cup cherry tomatoes, halved

4 cloves garlic, minced

3 tablespoons olive oil

1 tablespoon Italian seasoning

1 teaspoon red pepper flakes (optional)

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the shrimp, broccoli, bell pepper, zucchini, and cherry tomatoes.

      In a small bowl, whisk together the minced garlic, olive oil, Italian seasoning, red pepper flakes, salt, and pepper.

        Pour the olive oil mixture over the shrimp and vegetables. Toss well to ensure everything is evenly coated.

          Spread the shrimp and veggie mixture evenly on a large baking sheet.

            Bake in the preheated oven for 15-20 minutes, or until the shrimp is pink and cooked through and the vegetables are tender.

              Remove from the oven and squeeze fresh lemon juice over the dish.

                Garnish with chopped fresh parsley before serving.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

                    - Presentation Tips: Serve the shrimp and veggies directly on the baking sheet for a rustic look, or transfer to a large serving platter. Add lemon wedges for a pop of color and zest!