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–+ servings
Plated shrimp and roasted vegetables with lime and parsley.
Cory Simpson

Sheet Pan Shrimp and Roasted Vegetables with Lemon Garlic Yogurt Sauce

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 295
Ingredients Method Nutrition Notes

Ingredients
  

Sheet Pan
  • 1 lbs shrimp peeled and deveined
  • 1 zucchini sliced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 red onion sliced
  • 1 cup brocoli florets
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Juice of 1/2 lemon
Lemon Garlic Yogurt Sauce
  • 1 cup plain greek yogurt
  • 1 tbsp olive oil
  • Juice of 1 lemon
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp chopped parsley
  • 1-2 tbsp water to thin

Method
 

  1. Preheat oven to 425°F. Line a sheet pan with parchment paper.
  2. Toss vegetables with 2 tablespoons olive oil and half the seasonings. Spread evenly and roast 8–10 minutes.
  3. Toss shrimp with remaining olive oil, garlic, and seasonings.
  4. Add shrimp to the pan and roast another 6–8 minutes until cooked through.
  5. Squeeze lemon juice over everything.
  6. Blend together all sauce ingredients in a food processor until smooth. Thin with water if needed.
  7. Drizzle sauce over shrimp and vegetables before serving.

Nutrition

Calories: 295kcalCarbohydrates: 12gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 185mgSodium: 743mgPotassium: 702mgFiber: 2gSugar: 5gVitamin A: 1349IUVitamin C: 105mgCalcium: 166mgIron: 2mg

Notes

  • Do not overcook shrimp.
  • Swap vegetables based on season.
  • Great served over rice, quinoa, or in wraps.
Estimated Cost: Approximately $4.50 per serving (varies by shrimp pricing).

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