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Sheet-Pan Greek Shrimp and Veggies Flavorful Delight

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- 1 pound large shrimp, peeled and deveined - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 zucchini, sliced - 1 red onion, cut into wedges - 2 cups cherry tomatoes, halved - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - 1/4 teaspoon red pepper flakes (optional) - 3 tablespoons olive oil - Juice of 1 lemon - Salt and pepper to taste - 1/4 cup crumbled feta cheese - Fresh parsley for garnish How do I select fresh shrimp? Choose shrimp that smell clean and fresh. Look for shells that are shiny and firm. The meat should be translucent, not cloudy. Why use fresh vegetables and herbs? Fresh veggies and herbs add great taste and nutrition. They make the dish colorful and vibrant. Always pick the freshest options available at your market. Preheating your oven to 400°F (200°C) is key. It ensures even cooking. If your oven is not hot enough, the shrimp will not cook well. The veggies may turn mushy instead of tender. Getting this right sets you up for a tasty meal. Start with a large bowl. Combine the shrimp, chopped bell peppers, zucchini, red onion, cherry tomatoes, and minced garlic. Next, drizzle in olive oil and squeeze the lemon juice over the mix. Add oregano, thyme, paprika, and if you like some heat, sprinkle in red pepper flakes. Season with salt and pepper. Toss everything well so all ingredients get coated. This step is vital for great flavor. Spread the shrimp and veggie mix on a large sheet pan. Make sure not to overcrowd the pan. Overcrowding makes it hard for the heat to cook everything evenly. Bake for 12-15 minutes. You want the shrimp to be pink and opaque. The veggies should be tender but still crisp. After that, sprinkle the crumbled feta on top. Return to the oven for another 3-5 minutes to warm the cheese. Keep an eye on it so it doesn't burn. This final touch adds a creamy, salty flavor that enhances the dish. You can adjust spices to fit your taste. If you love heat, add more red pepper flakes. Like it milder? Skip the flakes or reduce them. Consider using fresh herbs like oregano or thyme instead of dried ones. Fresh herbs will give a brighter flavor. You can also try dill or basil for a unique twist. To make shrimp tender, do not overcook them. Bake just until they turn pink and opaque. This usually takes about 12-15 minutes. For crunchy veggies, cut them into even pieces. This helps them cook consistently. Also, do not overcrowd the sheet pan. Give them space to roast evenly. You can serve the dish right from the sheet pan. It looks rustic and inviting. If you want a fancier touch, transfer it to a large platter. Drizzling extra lemon juice before serving adds freshness. For a pop of color, sprinkle fresh parsley on top. A little feta cheese also makes the dish look beautiful and tasty. {{image_2}} If you want to swap shrimp, you have many options. Tofu works great for a vegetarian choice. It soaks up flavors well. You can also use chicken or another type of fish. Chicken should be cut into bite-sized pieces. For fish, a white fish like cod is a nice choice. For a vegetarian meal, think about adding more fresh veggies. Try broccoli, asparagus, or squash. These veggies add color and taste. You can mix and match based on what you like! To change the flavor, think about adding different herbs or spices. Basil and dill pair well with this dish. You can also try cumin or coriander for a warm taste. A sprinkle of lemon zest lifts the flavor, too. Adding toppings can make it even better. Consider olives for a salty bite. Sliced avocado adds creaminess and healthy fats. You can also sprinkle some crushed red pepper for heat. Using seasonal vegetables is a fun way to keep this dish fresh. In summer, add zucchini or eggplant. In fall, think about using Brussels sprouts or butternut squash. Seasonal veggies can change the taste and look of your meal. Check your local market for what’s in season. This not only supports local farmers but also gives you the freshest flavors. You can easily switch your recipe based on what you find! To keep your leftovers fresh, store them in the fridge. Use airtight containers to avoid spills. This helps keep the shrimp and veggies from drying out. Let the dish cool before sealing it. This keeps moisture from building up. When reheating, the oven works best. Set it to 350°F (175°C). Place the dish in a baking pan. Heat for about 10 minutes. This keeps the shrimp tender and the veggies crunchy. If you use a microwave, do it in short bursts. Heat for 30 seconds. Stir in between to avoid hot spots. You can freeze leftovers for later. First, let them cool completely. Then, place them in freezer-safe bags. Remove as much air as possible before sealing. This prevents freezer burn. You can keep them for up to three months. When ready to eat, thaw in the fridge overnight before reheating. Cooking shrimp on a sheet pan usually takes about 12 to 15 minutes. The shrimp cook fast because they are thin. Make sure to watch them closely. The veggies need about the same time. They should be tender but still bright in color. Yes, you can use frozen shrimp. Just make sure to thaw them first. You can do this by placing them in cold water. It takes about 15 to 20 minutes. Once they are thawed, peel and devein them if needed. The cooking time stays the same. You can serve this dish with many sides. Here are some great ideas: - Rice or quinoa for a filling base. - A fresh green salad for a light touch. - Pita bread to soak up the juices. - Tzatziki sauce for a cool dip. Shrimp is cooked when it turns pink and opaque. It should also curl into a C shape. If it stays straight or forms an O, it may be overcooked. Perfectly cooked shrimp feels firm to the touch but not hard. This recipe for sheet-pan Greek shrimp and veggies is easy and fun. You learned about key ingredients, preparation tips, and step-by-step instructions. The variations let you cater the dish to your taste. Remember, fresh shrimp and veggies make a big difference. Try different herbs to keep it exciting. Follow the storage tips to enjoy leftovers later. With these methods, you'll create a tasty meal every time. Get cooking and share your delicious results!
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Looking for a quick, tasty meal that dazzles your taste buds? My Sheet-Pan Greek Shrimp and Veggies combines fresh shrimp with a colorful mix of bell peppers, zucchini, and juicy tomatoes. This simple one-pan wonder bursts with Mediterranean flavors, making dinner prep a breeze. Whether you’re short on time or just want something delicious, this dish is your perfect solution. Let’s dive into the tasty details!

Ingredients

Main Ingredients

– 1 pound large shrimp, peeled and deveined

– 1 red bell pepper, chopped

– 1 yellow bell pepper, chopped

– 1 zucchini, sliced

– 1 red onion, cut into wedges

– 2 cups cherry tomatoes, halved

– 4 cloves garlic, minced

– 1 teaspoon dried oregano

– 1 teaspoon dried thyme

– 1 teaspoon paprika

– 1/4 teaspoon red pepper flakes (optional)

– 3 tablespoons olive oil

– Juice of 1 lemon

– Salt and pepper to taste

Topping Ingredients

– 1/4 cup crumbled feta cheese

– Fresh parsley for garnish

Preparation Notes

How do I select fresh shrimp?

Choose shrimp that smell clean and fresh. Look for shells that are shiny and firm. The meat should be translucent, not cloudy.

Why use fresh vegetables and herbs?

Fresh veggies and herbs add great taste and nutrition. They make the dish colorful and vibrant. Always pick the freshest options available at your market.

Step-by-Step Instructions

Preheating the Oven

Preheating your oven to 400°F (200°C) is key. It ensures even cooking. If your oven is not hot enough, the shrimp will not cook well. The veggies may turn mushy instead of tender. Getting this right sets you up for a tasty meal.

Preparing the Shrimp and Vegetables

Start with a large bowl. Combine the shrimp, chopped bell peppers, zucchini, red onion, cherry tomatoes, and minced garlic. Next, drizzle in olive oil and squeeze the lemon juice over the mix. Add oregano, thyme, paprika, and if you like some heat, sprinkle in red pepper flakes. Season with salt and pepper. Toss everything well so all ingredients get coated. This step is vital for great flavor.

Baking Process

Spread the shrimp and veggie mix on a large sheet pan. Make sure not to overcrowd the pan. Overcrowding makes it hard for the heat to cook everything evenly. Bake for 12-15 minutes. You want the shrimp to be pink and opaque. The veggies should be tender but still crisp. After that, sprinkle the crumbled feta on top. Return to the oven for another 3-5 minutes to warm the cheese. Keep an eye on it so it doesn’t burn. This final touch adds a creamy, salty flavor that enhances the dish.

Tips & Tricks

Perfecting Seasoning

You can adjust spices to fit your taste. If you love heat, add more red pepper flakes. Like it milder? Skip the flakes or reduce them. Consider using fresh herbs like oregano or thyme instead of dried ones. Fresh herbs will give a brighter flavor. You can also try dill or basil for a unique twist.

Cooking Techniques

To make shrimp tender, do not overcook them. Bake just until they turn pink and opaque. This usually takes about 12-15 minutes. For crunchy veggies, cut them into even pieces. This helps them cook consistently. Also, do not overcrowd the sheet pan. Give them space to roast evenly.

Presentation Tips

You can serve the dish right from the sheet pan. It looks rustic and inviting. If you want a fancier touch, transfer it to a large platter. Drizzling extra lemon juice before serving adds freshness. For a pop of color, sprinkle fresh parsley on top. A little feta cheese also makes the dish look beautiful and tasty.

Variations

Substitutions for Dietary Preferences

If you want to swap shrimp, you have many options. Tofu works great for a vegetarian choice. It soaks up flavors well. You can also use chicken or another type of fish. Chicken should be cut into bite-sized pieces. For fish, a white fish like cod is a nice choice.

For a vegetarian meal, think about adding more fresh veggies. Try broccoli, asparagus, or squash. These veggies add color and taste. You can mix and match based on what you like!

Flavor Variations

To change the flavor, think about adding different herbs or spices. Basil and dill pair well with this dish. You can also try cumin or coriander for a warm taste. A sprinkle of lemon zest lifts the flavor, too.

Adding toppings can make it even better. Consider olives for a salty bite. Sliced avocado adds creaminess and healthy fats. You can also sprinkle some crushed red pepper for heat.

Seasonal Adjustments

Using seasonal vegetables is a fun way to keep this dish fresh. In summer, add zucchini or eggplant. In fall, think about using Brussels sprouts or butternut squash. Seasonal veggies can change the taste and look of your meal.

Check your local market for what’s in season. This not only supports local farmers but also gives you the freshest flavors. You can easily switch your recipe based on what you find!

Storage Info

Proper Storage Techniques

To keep your leftovers fresh, store them in the fridge. Use airtight containers to avoid spills. This helps keep the shrimp and veggies from drying out. Let the dish cool before sealing it. This keeps moisture from building up.

Reheating Instructions

When reheating, the oven works best. Set it to 350°F (175°C). Place the dish in a baking pan. Heat for about 10 minutes. This keeps the shrimp tender and the veggies crunchy. If you use a microwave, do it in short bursts. Heat for 30 seconds. Stir in between to avoid hot spots.

Freezing Tips

You can freeze leftovers for later. First, let them cool completely. Then, place them in freezer-safe bags. Remove as much air as possible before sealing. This prevents freezer burn. You can keep them for up to three months. When ready to eat, thaw in the fridge overnight before reheating.

FAQs

How long does it take to cook shrimp on a sheet pan?

Cooking shrimp on a sheet pan usually takes about 12 to 15 minutes. The shrimp cook fast because they are thin. Make sure to watch them closely. The veggies need about the same time. They should be tender but still bright in color.

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them first. You can do this by placing them in cold water. It takes about 15 to 20 minutes. Once they are thawed, peel and devein them if needed. The cooking time stays the same.

What can I serve with sheet-pan Greek shrimp and veggies?

You can serve this dish with many sides. Here are some great ideas:

– Rice or quinoa for a filling base.

– A fresh green salad for a light touch.

– Pita bread to soak up the juices.

– Tzatziki sauce for a cool dip.

How do I know when shrimp is cooked?

Shrimp is cooked when it turns pink and opaque. It should also curl into a C shape. If it stays straight or forms an O, it may be overcooked. Perfectly cooked shrimp feels firm to the touch but not hard.

This recipe for sheet-pan Greek shrimp and veggies is easy and fun. You learned about key ingredients, preparation tips, and step-by-step instructions. The variations let you cater the dish to your taste.

Remember, fresh shrimp and veggies make a big difference. Try different herbs to keep it exciting. Follow the storage tips to enjoy leftovers later. With these methods, you’ll create a tasty meal every time. Get cooking and share your delicious results!

- 1 pound large shrimp, peeled and deveined - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 zucchini, sliced - 1 red onion, cut into wedges - 2 cups cherry tomatoes, halved - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - 1/4 teaspoon red pepper flakes (optional) - 3 tablespoons olive oil - Juice of 1 lemon - Salt and pepper to taste - 1/4 cup crumbled feta cheese - Fresh parsley for garnish How do I select fresh shrimp? Choose shrimp that smell clean and fresh. Look for shells that are shiny and firm. The meat should be translucent, not cloudy. Why use fresh vegetables and herbs? Fresh veggies and herbs add great taste and nutrition. They make the dish colorful and vibrant. Always pick the freshest options available at your market. Preheating your oven to 400°F (200°C) is key. It ensures even cooking. If your oven is not hot enough, the shrimp will not cook well. The veggies may turn mushy instead of tender. Getting this right sets you up for a tasty meal. Start with a large bowl. Combine the shrimp, chopped bell peppers, zucchini, red onion, cherry tomatoes, and minced garlic. Next, drizzle in olive oil and squeeze the lemon juice over the mix. Add oregano, thyme, paprika, and if you like some heat, sprinkle in red pepper flakes. Season with salt and pepper. Toss everything well so all ingredients get coated. This step is vital for great flavor. Spread the shrimp and veggie mix on a large sheet pan. Make sure not to overcrowd the pan. Overcrowding makes it hard for the heat to cook everything evenly. Bake for 12-15 minutes. You want the shrimp to be pink and opaque. The veggies should be tender but still crisp. After that, sprinkle the crumbled feta on top. Return to the oven for another 3-5 minutes to warm the cheese. Keep an eye on it so it doesn't burn. This final touch adds a creamy, salty flavor that enhances the dish. You can adjust spices to fit your taste. If you love heat, add more red pepper flakes. Like it milder? Skip the flakes or reduce them. Consider using fresh herbs like oregano or thyme instead of dried ones. Fresh herbs will give a brighter flavor. You can also try dill or basil for a unique twist. To make shrimp tender, do not overcook them. Bake just until they turn pink and opaque. This usually takes about 12-15 minutes. For crunchy veggies, cut them into even pieces. This helps them cook consistently. Also, do not overcrowd the sheet pan. Give them space to roast evenly. You can serve the dish right from the sheet pan. It looks rustic and inviting. If you want a fancier touch, transfer it to a large platter. Drizzling extra lemon juice before serving adds freshness. For a pop of color, sprinkle fresh parsley on top. A little feta cheese also makes the dish look beautiful and tasty. {{image_2}} If you want to swap shrimp, you have many options. Tofu works great for a vegetarian choice. It soaks up flavors well. You can also use chicken or another type of fish. Chicken should be cut into bite-sized pieces. For fish, a white fish like cod is a nice choice. For a vegetarian meal, think about adding more fresh veggies. Try broccoli, asparagus, or squash. These veggies add color and taste. You can mix and match based on what you like! To change the flavor, think about adding different herbs or spices. Basil and dill pair well with this dish. You can also try cumin or coriander for a warm taste. A sprinkle of lemon zest lifts the flavor, too. Adding toppings can make it even better. Consider olives for a salty bite. Sliced avocado adds creaminess and healthy fats. You can also sprinkle some crushed red pepper for heat. Using seasonal vegetables is a fun way to keep this dish fresh. In summer, add zucchini or eggplant. In fall, think about using Brussels sprouts or butternut squash. Seasonal veggies can change the taste and look of your meal. Check your local market for what’s in season. This not only supports local farmers but also gives you the freshest flavors. You can easily switch your recipe based on what you find! To keep your leftovers fresh, store them in the fridge. Use airtight containers to avoid spills. This helps keep the shrimp and veggies from drying out. Let the dish cool before sealing it. This keeps moisture from building up. When reheating, the oven works best. Set it to 350°F (175°C). Place the dish in a baking pan. Heat for about 10 minutes. This keeps the shrimp tender and the veggies crunchy. If you use a microwave, do it in short bursts. Heat for 30 seconds. Stir in between to avoid hot spots. You can freeze leftovers for later. First, let them cool completely. Then, place them in freezer-safe bags. Remove as much air as possible before sealing. This prevents freezer burn. You can keep them for up to three months. When ready to eat, thaw in the fridge overnight before reheating. Cooking shrimp on a sheet pan usually takes about 12 to 15 minutes. The shrimp cook fast because they are thin. Make sure to watch them closely. The veggies need about the same time. They should be tender but still bright in color. Yes, you can use frozen shrimp. Just make sure to thaw them first. You can do this by placing them in cold water. It takes about 15 to 20 minutes. Once they are thawed, peel and devein them if needed. The cooking time stays the same. You can serve this dish with many sides. Here are some great ideas: - Rice or quinoa for a filling base. - A fresh green salad for a light touch. - Pita bread to soak up the juices. - Tzatziki sauce for a cool dip. Shrimp is cooked when it turns pink and opaque. It should also curl into a C shape. If it stays straight or forms an O, it may be overcooked. Perfectly cooked shrimp feels firm to the touch but not hard. This recipe for sheet-pan Greek shrimp and veggies is easy and fun. You learned about key ingredients, preparation tips, and step-by-step instructions. The variations let you cater the dish to your taste. Remember, fresh shrimp and veggies make a big difference. Try different herbs to keep it exciting. Follow the storage tips to enjoy leftovers later. With these methods, you'll create a tasty meal every time. Get cooking and share your delicious results!

Sheet-Pan Greek Shrimp and Veggies

Discover the deliciousness of Zesty Sheet-Pan Greek Shrimp & Veggies that's not only quick to make but also perfect for busy weeknights! This vibrant dish combines juicy shrimp, colorful veggies, and zesty flavors, all cooked on one pan for easy cleanup. In just 25 minutes, you can whip up a healthy meal that will impress everyone. Click through to explore the full recipe and bring a taste of the Mediterranean to your table!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 zucchini, sliced

1 red onion, cut into wedges

2 cups cherry tomatoes, halved

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

1/4 teaspoon red pepper flakes (optional)

3 tablespoons olive oil

Juice of 1 lemon

Salt and pepper to taste

1/4 cup crumbled feta cheese (for topping)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the shrimp, chopped bell peppers, zucchini, red onion, cherry tomatoes, and minced garlic.

      Drizzle olive oil and squeeze lemon juice over the mixture, then season with oregano, thyme, paprika, red pepper flakes, salt, and pepper. Toss everything together until well coated.

        Spread the shrimp and vegetable mixture evenly on a large sheet pan. Make sure not to overcrowd the pan to ensure even cooking.

          Bake in the preheated oven for about 12-15 minutes, or until the shrimp are pink and opaque, and the vegetables are tender.

            Remove the pan from the oven and sprinkle crumbled feta cheese over the top. Return to the oven for an additional 3-5 minutes to warm the feta.

              Once cooked, garnish with freshly chopped parsley before serving.

                Prep Time: 10 mins | Total Time: 25 mins | Servings: 4

                  - Presentation Tips: Serve directly from the sheet pan for a rustic look, or transfer to a large serving platter. Drizzle extra lemon juice over the dish before serving for added freshness.

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