Equipment
Method
- Preheat your oven to 220°C (425°F) and line a sheet pan with parchment paper or a silicone mat.
- Slice the bell peppers into 1/2-inch strips and the zucchini into rounds or half-moons. Keep the pieces roughly the same size for even roasting.
- In a large mixing bowl, toss the sliced vegetables with 1.5 tablespoons of olive oil, half of the minced garlic, a pinch of salt and pepper, and the smoked paprika until coated.
- Spread the seasoned vegetables evenly on the prepared sheet pan in a single layer.
- In the same bowl, toss the shrimp with the remaining olive oil, the rest of the garlic, a pinch of salt and pepper, and the lemon zest.
- Nestle the shrimp among the vegetables on the sheet pan, ensuring space between pieces for even roasting.
- Squeeze half of the lemon juice over everything, then place the pan in the oven and roast for about 10 minutes.
- Remove the pan from the oven and gently toss everything to redistribute the flavors.
- Return the pan to the oven and roast for another 8-10 minutes, until the shrimp are pink and opaque, and the vegetables are tender.
- Remove the dish from the oven, squeeze the remaining lemon juice over the top, and garnish with fresh herbs if you are using them.
- Serve immediately directly from the pan or transfer to a plate.
Nutrition
Notes
You can swap in other vegetables like broccoli or snap peas and adjust roasting times as needed. Add chili flakes before roasting if you want extra spice. Check that the shrimp are opaque and pink before you serve the dish.