Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 medium zucchini, sliced into half-moons
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 cup cherry tomatoes
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 3 tbsp melted unsalted butter
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 4 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes

Instructions:

  1. Preheat your oven to 425°F (220°C). Toss the sliced zucchini, bell peppers, and cherry tomatoes directly on a parchment-lined baking sheet with 2 tbsp of olive oil, salt, and pepper, spreading them in a single layer.
  2. In a small mixing bowl, whisk together the melted butter, lemon juice, lemon zest, minced garlic, dried oregano, and red pepper flakes.
  3. Nestle the shrimp among the vegetables on the sheet pan and pour the lemon-garlic glaze evenly over the mixture. Toss with a spatula to coat the shrimp thoroughly.
  4. Roast for 8–12 minutes, until the shrimp are opaque and pearly pink and the cherry tomatoes begin to burst.