Sheet Pan Lemon Shrimp

Sheet Pan Lemon Shrimp

Prep Time

35 minutes

Yield

Serves 4

Ingredients

  • 2 lemons, divided
  • 1⁄4 cup extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp paprika
  • Salt and freshly ground black pepper
  • 1 1⁄2 lbs uncooked medium shrimp, peeled and deveined
  • 1⁄4 cup finely chopped fresh parsley

Directions

  1. Preheat oven to 400°. Line a rimmed sheet pan with parchment paper. Spray paper with cooking spray.
  2. Cut one of the lemons into wedges. Set wedges aside. Juice remaining lemon into a large bowl. Whisk in oil, garlic, oregano, paprika, and salt and pepper to taste. Add shrimp and let marinate for 15 minutes.
  3. Transfer shrimp to prepared pan. Be sure shrimp are placed in one layer and are not crowded together.
  4. Bake shrimp on middle rack of oven until shrimp turn opaque pink, approximately 5 to 7 minutes.
  5. Garnish with parsley and serve with reserved lemon wedges to squeeze over shrimp.

Nutrition Info

283 Calories, 35 g Protein, 274 mg Cholesterol, 5 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 2 g Fiber, 15 g Total fat (2 g sat), 497 mg Sodium, ★★★★★ Vitamin K, Phosphorus, ★★★ Vitamin C, ★★ Zinc, ★ Vitamin E, Calcium, Iron, Magnesium, Potassium