Introduction to Sheet Pan Lemon Pepper Shrimp with Broccoli and Potatoes
As a busy mom, I know how precious time can be, especially when it comes to dinner. That’s why I absolutely love this sheet pan lemon pepper shrimp with broccoli and potatoes recipe. It’s a delightful one-pan meal that not only saves time but also brings a burst of flavor to the table. Imagine succulent shrimp, tender broccoli, and crispy potatoes all seasoned with zesty lemon pepper. This dish is perfect for those hectic weeknights or when you want to impress your loved ones without spending hours in the kitchen. Trust me, your family will be asking for seconds!
Why You’ll Love This Sheet Pan Lemon Pepper Shrimp with Broccoli and Potatoes
This sheet pan lemon pepper shrimp with broccoli and potatoes dish is a game-changer for busy nights. It’s incredibly easy to prepare, taking just 10 minutes of your time. The vibrant flavors of lemon pepper elevate the shrimp, while the broccoli and potatoes add a satisfying crunch. Plus, cleanup is a breeze since everything cooks on one pan. You’ll savor every bite without the stress of complicated cooking!
Ingredients for Sheet Pan Lemon Pepper Shrimp with Broccoli and Potatoes
Gathering the right ingredients is key to making this sheet pan lemon pepper shrimp with broccoli and potatoes dish a success. Here’s what you’ll need:
- Shrimp: Fresh or frozen, peeled and deveined shrimp are the stars of this dish. They cook quickly and soak up all the delicious flavors.
- Broccoli: Tender broccoli florets add a pop of color and nutrition. They’re rich in vitamins and pair perfectly with the shrimp.
- Baby Potatoes: Halved baby potatoes provide a hearty base. Their crispy edges and fluffy insides make every bite satisfying.
- Olive Oil: A drizzle of olive oil helps everything roast beautifully. It adds richness and helps the seasonings stick.
- Lemon Pepper Seasoning: This zesty blend is what brings the dish to life. It’s a mix of lemon zest and cracked pepper that brightens the flavors.
- Lemon Juice: Freshly squeezed lemon juice enhances the dish with a tangy kick. It balances the richness of the shrimp and potatoes.
- Salt and Pepper: Simple seasonings that elevate the overall taste. Adjust to your preference for a personalized touch.
Feel free to get creative! You can add other vegetables like bell peppers or asparagus for extra color and flavor. If you’re looking for a lighter option, swap out the baby potatoes for cauliflower florets. For exact measurements, check the bottom of the article where you can find everything available for printing.
How to Make Sheet Pan Lemon Pepper Shrimp with Broccoli and Potatoes
Now that you have all your ingredients ready, let’s dive into making this sheet pan lemon pepper shrimp with broccoli and potatoes. Follow these simple steps, and you’ll have a delicious meal on the table in no time!
Step 1: Preheat the Oven
First things first, preheat your oven to 400°F (200°C). Preheating is crucial because it ensures that your shrimp and veggies cook evenly. If you skip this step, you might end up with undercooked shrimp or soggy potatoes. Trust me, a hot oven is your best friend in this recipe!
Step 2: Prepare the Ingredients
Next, let’s get those ingredients ready. Rinse the broccoli florets under cold water to remove any dirt. Then, cut them into bite-sized pieces. For the baby potatoes, simply halve them. This helps them cook faster and allows for that crispy texture we all love. Lastly, if your shrimp isn’t already peeled and deveined, do that now. It’s a bit of a chore, but it’s worth it for the flavor!
Step 3: Combine Ingredients
In a large mixing bowl, toss together the shrimp, broccoli, and halved potatoes. Drizzle with olive oil and squeeze in the fresh lemon juice. Then, sprinkle the lemon pepper seasoning, salt, and pepper over the top. Now, get your hands in there and mix everything well! You want every piece coated in that zesty goodness. It’s like a flavor hug for your ingredients!
Step 4: Spread on the Sheet Pan
Grab a sheet pan and spread the mixture evenly across it. Make sure not to overcrowd the pan; this allows everything to roast nicely. If the shrimp and veggies are too close together, they might steam instead of roast. We want that beautiful caramelization, so give them some space!
Step 5: Bake to Perfection
Pop the sheet pan into your preheated oven and bake for 20-25 minutes. Keep an eye on it! The shrimp should turn pink and opaque, while the potatoes should be tender when pierced with a fork. If you want to add a little extra crispiness, broil for the last 2-3 minutes. Just be careful not to burn anything. Your kitchen will smell heavenly, and soon enough, you’ll be ready to serve!
Tips for Success
- Always preheat your oven for even cooking.
- Use fresh shrimp for the best flavor, but frozen works too—just thaw them first.
- Don’t overcrowd the sheet pan; give your ingredients room to roast.
- Feel free to adjust the lemon pepper seasoning to suit your taste.
- For a colorful twist, add cherry tomatoes or bell peppers to the mix!
Equipment Needed
- Sheet Pan: A large, rimmed baking sheet is ideal. If you don’t have one, a roasting pan works too.
- Mixing Bowl: Any large bowl will do for combining ingredients. A glass or stainless steel bowl is perfect.
- Measuring Cups: Handy for measuring olive oil and lemon juice. You can also use a regular cup if needed.
- Cutting Board and Knife: Essential for prepping your veggies and shrimp. A sturdy board makes chopping easier.
Variations
- Spicy Kick: Add a pinch of red pepper flakes or cayenne pepper for a spicy twist that complements the lemon pepper seasoning.
- Herb Infusion: Toss in fresh herbs like parsley, dill, or basil before serving for an aromatic finish.
- Low-Carb Option: Substitute baby potatoes with cauliflower florets or zucchini for a lighter, low-carb meal.
- Asian Flair: Swap lemon pepper seasoning for a teriyaki or soy sauce glaze, and add snap peas for a different flavor profile.
- Vegetarian Delight: Replace shrimp with chickpeas or tofu for a hearty vegetarian version that’s just as satisfying.
Serving Suggestions
- Side Salad: Pair with a light mixed greens salad drizzled with a lemon vinaigrette for a refreshing contrast.
- Crusty Bread: Serve with warm, crusty bread to soak up the delicious juices from the shrimp and veggies.
- Wine Pairing: A chilled Sauvignon Blanc complements the zesty flavors beautifully.
- Presentation: Garnish with fresh lemon slices and parsley for a vibrant touch.
FAQs about Sheet Pan Lemon Pepper Shrimp with Broccoli and Potatoes
Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp works just fine. Just make sure to thaw them completely before cooking. This way, they’ll absorb all the delicious flavors of the sheet pan lemon pepper shrimp with broccoli and potatoes dish.
How do I know when the shrimp are done cooking?
The shrimp are perfectly cooked when they turn pink and opaque. They should also curl slightly. Keep an eye on them during the last few minutes of baking to avoid overcooking!
Can I add other vegetables to this dish?
Yes! Feel free to get creative. Bell peppers, asparagus, or even cherry tomatoes can add color and flavor to your sheet pan lemon pepper shrimp with broccoli and potatoes. Just make sure to cut them into similar sizes for even cooking.
What can I serve with this meal?
This dish pairs wonderfully with a light salad or some crusty bread. You can also serve it with a glass of chilled white wine for a delightful dining experience.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave until warmed through. Enjoy your delicious meal again!
Final Thoughts
Cooking this sheet pan lemon pepper shrimp with broccoli and potatoes is more than just preparing a meal; it’s about creating a joyful experience for you and your loved ones. The vibrant colors and zesty flavors bring a sense of excitement to the dinner table. Plus, the ease of cleanup means you can spend more time enjoying your meal and less time scrubbing pots and pans. I hope this recipe becomes a go-to in your kitchen, bringing smiles and satisfied bellies. Remember, cooking should be fun, and this dish is a perfect way to embrace that joy!
PrintSheet pan lemon pepper shrimp with broccoli and potatoes done right!
A delicious and easy one-pan meal featuring succulent shrimp, tender broccoli, and crispy potatoes, all seasoned with zesty lemon pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 pound baby potatoes, halved
- 3 tablespoons olive oil
- 2 tablespoons lemon pepper seasoning
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the shrimp, broccoli, and potatoes.
- Drizzle with olive oil and lemon juice, then sprinkle with lemon pepper seasoning, salt, and pepper.
- Toss everything together until well coated.
- Spread the mixture evenly on a sheet pan.
- Bake for 20-25 minutes, or until the shrimp are cooked through and the potatoes are tender.
- Serve hot and enjoy!
Notes
- For extra flavor, marinate the shrimp for 30 minutes before cooking.
- Feel free to add other vegetables like bell peppers or asparagus.
- Adjust the lemon pepper seasoning to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 200mg
