This One Pan Lemon Garlic Shrimp and Vegetables recipe is a simple all-in-one meal that is perfect for those who want a nutritious meal but don’t want to spend much time in the kitchen!

I’m back with a one pan simple recipe! No, I’m never going to get over them. I can’t help myself. They are SO simple, you literally need only ONE pan, they are complete meals, and they are so simple to clean up! If you haven’t noticed I don’t love to cook so the simpler the better. Ignoring the fact that it’s coming from a blogger who mostly blogs about food, do you ever feel like going on strike from cooking?!

I seem to feel a little like this every year around this time of year so that could be the reason or the fact that my husband was gone last week on travel so I’ve been loving cooking the bare minimum which my kids don’t seem to mind a bit. Or it could just be that I’m burnt out and have never truly loved to cook — definitely a true statement.

And shockingly I only got carry out twice while Dan gone, and by carry out I mean McDonalds and pizza. The rest of the time I “cooked” frozen fish, frozen meatballs, pre-cooked chicken sausage and hot dogs, and a large batch of homemade mac and cheese. Don’t worry, I also served plenty of fresh fruits and vegetables (staples in my house). I know this sounds decent to most anyone, however, I do like offering my kids a variety of fresh meals, however, no one is complaining and momma is getting a much-needed break. My only question is, how long can I keep this up for?! Ha! Anyone else feel like this?

Regardless, I still need to feed myself and my family, so why not make it simple like with this one pan shrimp and vegetable meal?!

One Pan Lemon Garlic Shrimp and Vegetables

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Prep Time 10

Cook Time 20

Total Time 30

Ingredients

1 pound small shrimp
1 red onion chopped
2 cups Brussels Sprouts
2 tablespoons olive oil
2 teaspoons minced garlic
2 tablespoons lemon
1/4 teaspoon ginger
1/4 teaspoon smoked paprika
1/4 teaspoon nutmeg
1/4 teaspoon celery seeds
black pepper and salt to taste
fresh parsley

Instructions

Preheat oven to 425°F. Coat a rimmed baking pan with aluminum foil and spray with non-stick cooking spray or olive oil.
In a large bowl, combine all ingredients and place on sheet pan.
Cook for 15-20 minutes or until vegetables are tender.