Put a bag of frozen raw shrimp onto a sheet pan and 2 simple additions to get a spring dinner so mouthwatering your friends will be begging for the re

For kids who like milder flavors, you can skip the lemon zest and just use the juice, then offer extra lemon wedges at the table for the grown-ups. If your family enjoys garlic, tuck 2–3 minced garlic cloves or 1 teaspoon of garlic powder around the shrimp before baking for a cozy, garlicky twist.

For a bit of color and a spring garden feel, scatter a handful of thinly sliced green onions or chopped fresh parsley over the shrimp right after they come out of the oven. To make it a full one-pan meal, add a single layer of thinly sliced zucchini, asparagus pieces, or halved cherry tomatoes to the pan under the shrimp; they’ll roast in the lemon-butter drippings. If you’re cooking for a crowd, use two sheet pans so the shrimp roast instead of steam. Leftovers are great tossed into pasta, folded into tacos, or chilled and served over salad the next day.