Sheet Pan Lemon Shrimp
- 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
- Preheat oven to 400°. Line a rimmed sheet pan with parchment paper. Spray paper with cooking spray.
- 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.
- Transfer shrimp to prepared pan. Be sure shrimp are placed in one layer and are not crowded together.
- Bake shrimp on middle rack of oven until shrimp turn opaque pink, approximately 5 to 7 minutes.
- Garnish with parsley and serve with reserved lemon wedges to squeeze over shrimp.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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