If you’re on the lookout for a dish that is colorful, flavorful, and effortless to prepare, this Sheet Pan Shrimp and Veggies Recipe might just become your new go-to. Combining succulent shrimp with crisp, roasted vegetables all cooked together on one pan means fewer dishes and more deliciousness. This recipe balances vibrant textures and bright, fresh flavors in a way that feels both healthy and indulgently satisfying, making it perfect for busy weeknights or casual weekends alike.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret behind this recipe’s success. Each one not only adds a burst of flavor but also brings texture, color, and nutrition to the plate, making this meal a feast for both your eyes and your palate.
- 1 pound medium shrimp, peeled: Fresh or thawed shrimp are the star protein, delivering a sweet, tender bite that’s wonderfully quick to cook.
- 1 small head broccoli: The broccoli florets add a satisfying crunch along with vibrant green color and nutritional punch.
- 1 red bell pepper: This adds a subtle sweetness and striking red brightness that contrasts beautifully with the greens.
- 1 small zucchini: The zucchini’s mild flavor and soft texture when roasted make it a perfect veggie companion.
- 1 medium red onion: Sliced red onion offers a slight sharpness and caramelizes nicely during roasting for added depth.
- 1 lemon: Lemon slices bring a fresh, zesty brightness that lifts the whole dish without overpowering it.
- 2 cloves garlic, minced: Garlic infuses the vegetables and shrimp with a warm, aromatic foundation that can’t be missed.
- 3 tablespoons olive oil: This keeps everything moist, helps with roasting, and enriches the flavors with its fruity notes.
- 1 teaspoon kosher salt: Salt is essential here to make sure all the ingredients’ natural flavors shine.
- Pepper to taste: Freshly ground black pepper adds a gentle kick and seasoning balance.
How to Make Sheet Pan Shrimp and Veggies Recipe
Step 1: Preheat Your Oven to 400º F
Start by preheating your oven to 400 degrees Fahrenheit. This temperature is perfect for roasting vegetables and shrimp evenly, giving you a tender inside and lightly caramelized edges without drying anything out.
Step 2: Chop Your Vegetables and Lemon
Prepare your fresh produce by chopping the broccoli into bite-sized florets, cutting the red bell pepper into strips, slicing the zucchini into half circles, and thinly slicing the red onion and lemon. The varied sizes and shapes ensure each vegetable roasts perfectly and provides a lovely textural contrast.
Step 3: Toss Vegetables with Olive Oil and Seasoning
Place the prepared vegetables in a large bowl, drizzle with olive oil, and sprinkle with kosher salt and minced garlic. Toss everything together until the veggies are evenly coated. This step is crucial because it helps the vegetables roast beautifully while the seasoning enhances their natural sweetness and flavors.
Step 4: Roast the Vegetables
Spread the coated vegetables out in a single layer on your sheet pan. Make sure they have space to roast rather than steam. Pop the pan into the oven and roast for 20 minutes, allowing the veggies to start softening and caramelizing.
Step 5: Add the Shrimp and Lemon Slices
After 20 minutes, take the sheet pan out and give the vegetables a gentle toss. Nestle the peeled shrimp and lemon slices evenly over the veggies, then return the pan to the oven. The shrimp will cook quickly, absorbing some of the roasted vegetable flavors while staying tender.
Step 6: Final Roast and Check for Doneness
Cook everything together for another 10 minutes. The shrimp are perfectly cooked when they turn from translucent to an opaque solid white with touches of pink. This indicates they’re juicy and tender, ready to enjoy!
How to Serve Sheet Pan Shrimp and Veggies Recipe
Garnishes
Fresh herbs like chopped parsley or a sprinkle of crushed red pepper flakes make unbeatable garnishes here. They add extra bursts of color and a fresh, bright flavor that complements the roasted elements perfectly.
Side Dishes
This Sheet Pan Shrimp and Veggies Recipe pairs wonderfully with simple sides such as fluffy rice, quinoa, or warm crusty bread to mop up all those delicious juices. You can also serve it over a bed of mixed greens for a light yet satisfying meal.
Creative Ways to Present
Try serving this dish family-style right off the pan for a relaxed vibe, or plate it individually with a drizzle of extra virgin olive oil and a wedge of lemon on the side to elevate the presentation. Adding a splash of your favorite hot sauce or a dollop of garlic aioli can also make it special and wallet-friendly.
Make Ahead and Storage
Storing Leftovers
Store any leftover shrimp and veggies in an airtight container in the refrigerator for up to two days. This dish reheats well and can be perfect for a quick lunch or dinner the next day.
Freezing
While shrimp can be frozen, the texture of the roasted vegetables might change after freezing and thawing. If you want to freeze leftovers, separate the shrimp and veggies, freeze the shrimp in a sealed bag, and enjoy the veggies fresh or repurpose them quickly in another dish.
Reheating
To reheat, gently warm the leftovers in a skillet over medium heat or in a preheated oven at 350 degrees Fahrenheit to preserve the shrimp’s tenderness and keep the veggies from getting soggy.
FAQs
Can I use frozen shrimp for this Sheet Pan Shrimp and Veggies Recipe?
Yes, you can use frozen shrimp, but be sure to thaw and pat them dry first. This helps prevent extra moisture on the pan, which could affect roasting and flavor concentration.
What other vegetables work well in this recipe?
Feel free to swap or add veggies like asparagus, cherry tomatoes, mushrooms, or green beans. Just be mindful of cooking times and cut sizes for even roasting.
Is this recipe spicy?
The base recipe is mild and fresh, but you can easily add heat with chili flakes, cayenne pepper, or a dash of hot sauce at serving time to tailor it to your taste.
Can I make this recipe vegetarian?
Absolutely! Simply omit the shrimp and add more vegetables or substitute with tofu or chickpeas for protein to keep it hearty and comforting.
How can I make this recipe gluten-free?
This recipe is naturally gluten-free as it relies on fresh ingredients and simple seasonings. Just be sure your olive oil and seasonings don’t have any hidden additives containing gluten.
Final Thoughts
This Sheet Pan Shrimp and Veggies Recipe is one of those easy recipes that doesn’t just save time but fills your kitchen with incredible aromas and your plate with vibrant, delicious food. It’s a wonderful way to enjoy a wholesome dinner without fuss, and I can’t wait for you to try it and make it a regular part of your meal rotation!
Print
Sheet Pan Shrimp and Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A quick and healthy sheet pan recipe featuring perfectly roasted shrimp and a medley of vibrant vegetables. This easy one-pan meal delivers tender shrimp and flavorful, roasted broccoli, bell pepper, zucchini, and red onion, all seasoned with garlic, lemon, and olive oil for a simple yet delicious dinner.
Ingredients
Seafood
- 1 pound medium shrimp, peeled
Vegetables
- 1 small head broccoli, cut into florets
- 1 red bell pepper, sliced into strips
- 1 small zucchini, sliced into half circles
- 1 medium red onion, sliced
- 1 lemon, sliced
Others
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- Pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400º F to ensure it reaches the ideal temperature for roasting the shrimp and vegetables evenly.
- Prep Vegetables: Chop all the vegetables: cut the broccoli into florets, slice the red bell pepper into strips, the zucchini into half circles, and slice the red onion and lemon thinly to prepare for roasting.
- Toss Veggies with Seasoning: In a large bowl, combine the chopped vegetables with kosher salt, minced garlic, and olive oil. Toss everything together thoroughly to ensure the veggies are evenly coated with seasoning and oil.
- Roast Vegetables: Spread the coated vegetables out in a single layer on a sheet pan. Place in the oven and roast for 20 minutes to begin softening and caramelizing the vegetables.
- Add Shrimp: Remove the sheet pan from the oven and gently toss the vegetables to redistribute them. Arrange the peeled shrimp over the top of the vegetables, spreading them evenly.
- Roast Shrimp and Veggies: Return the sheet pan to the oven and roast for an additional 10 minutes. The shrimp are done when they turn solid white with pink accents, indicating they are perfectly cooked.
- Serve: Remove the sheet pan from the oven and serve the shrimp and roasted vegetables hot, garnished with the lemon slices for added brightness and flavor.
Notes
- Make sure not to overcrowd the sheet pan to ensure even roasting and browning.
- If preferred, you can substitute any vegetables with your favorites, such as cherry tomatoes or asparagus.
- For an extra kick, add red pepper flakes or your preferred herbs like thyme or oregano to the seasoning mix.
- Leftovers can be refrigerated for up to 2 days and reheated gently in the oven or stovetop pan.
