Preheat and prep. Heat your oven to 425°F (220°C). Line a large sheet pan with parchment or foil for easy cleanup. Pat the shrimp dry with paper towels to help them sear nicely later.

Season the vegetables. In a large bowl, toss broccoli, cauliflower, bell peppers, red onion, and tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread in a single layer on the sheet pan.

Roast the veggies. Roast for 20–25 minutes, stirring once halfway. You want the edges browned and the centers tender. If you like extra char, broil for 1–2 minutes at the end.

Marinate the shrimp. While the vegetables roast, combine shrimp, remaining 1 tablespoon olive oil, minced garlic, smoked paprika, oregano, crushed red pepper (if using), lemon zest, and a pinch of salt and pepper. Toss to coat and let sit for 10–15 minutes.

Cook the shrimp. Heat a large skillet over medium-high. Add the shrimp in a single layer (work in batches if needed). Sear 1–2 minutes per side until just opaque and curled. Do not overcook. Squeeze the lemon juice over the shrimp right in the pan.

Optional sauce boost. If there are garlicky bits left in the pan, add a splash of water or broth and swirl to make a quick pan sauce. Spoon it over the shrimp before cooling.

Assemble the meals. Divide cooked grains (if using) among 4–5 containers. Add a generous scoop of roasted vegetables and top with shrimp. Garnish with chopped parsley and an extra wedge of lemon if you like.

Cool and store. Let containers cool uncovered for 15–20 minutes. Seal and refrigerate.