Sheet Pan Lemon Dijon Shrimp and Veggies

Sheet Pan Lemon Dijon Shrimp and Veggies

We love sheet pan dinners around here! Especially ones that are packed with savory flavor profiles and perfectly cooked shrimp atop a bed of roasted vegetables. To speed up your prep time even more you can buy pre-cut vegetables at your local market. This entire meal comes together in less than 20 minutes and can be cleaned up in less than five! Talk about quick and easy weeknight meal! Pair the veggies with a pasta or roast some potatoes along side and you won't be disappointed. 

Here is what you will need:

Lemon Dijon Marinade for Shrimp:

• 12- 16 oz. Wild Caught Gulf Shrimp

• 2 tbsp. dijon mustard
• 2 tbsp. melted butter
• 1/4 c lemon juice
• 1/4 tsp. Paprika
• 1/2 tsp. garlic powder
• 1/4 tsp. Salt
• 1/4 tsp. black pepper
• 2 tbsp. chopped garlic
• 2 tbsp. olive oil

For Roasted Veggies:

• 2-3 handfuls of trimmed green beans
• 1 c sliced mushrooms, 1/2 c sliced tomatoes
• 1/2 sliced red bell pepper + yellow bell pepper
• 1/4 cup chopped garlic
• 2 tbsp. Olive oil
• Garlic powder, salt and pepper

The key to perfectly cooking both the veggies and the shrimp is to keep your eye on them! You want to set your top oven rack about 5 inches below the broiler (top of the oven). Be mindful of the oven temperature as well as many oven temps vary. See below for the full recipe!​