Sheet Pan Lemon Shrimp and Veggies
This is a super quick and easy recipe. Combining Shrimp and Veggies with lemon juice and herbs makes a flavorful dish. I love that everything comes together on a single sheet pan, which makes for easy cleanup after preparation.
Ingredients
- 2 LBs. shrimp
- 6 oz green beans
- 1 LB. baby potatoes
- 3 medium yellow squash
- 1 red bell pepper
- half an onion
- ¼ cup lemon juice
- 1 tsp oregano
- 1 tsp garlic powder
- ½ tsp thyme
- 1 tsp black pepper
- salt to taste
Instructions
- Wash and add the potatoes to a pot and bring to a boil over medium heat for 7 minutes.
- Preheat the oven to 375 ℉.
- Wash and remove the ends of the green beans. Chop the onion, yellow squash, and red bell pepper.
- Add the shrimp, green beans, pre-cooked potatoes, yellow squash, red bell pepper, and onion. Add oregano, garlic powder, thyme, salt, black pepper, and lemon juice. Combine with a spoon and transfer to the oven. Roast at 375°F for 25-30 minutes, or until fully roasted.
- Allow to cool, then add to meal prep glass bowls and store in the refrigerator for up to 4 days. When ready to serve, warm up in the microwave for a minute or two and enjoy!
Notes
Please adjust the seasoning to your liking.