Name: Sheet Pan Shrimp and Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 lb shrimp, peeled and deveined; 2 cups broccoli florets; 1 bell pepper, sliced; 1 medium zucchini, sliced; 1/2 red onion, sliced; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 tablespoon lemon juice; 1 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons fresh parsley, chopped

I like making sheet pan shrimp and veggies when I want a quick, colorful meal that does not require much effort. Everything cooks together on a single pan, which keeps preparation simple and cleanup easy. The shrimp turn tender and juicy while the vegetables roast and develop a slightly caramelized flavor.

Why You’ll Love This Recipe

I enjoy this recipe because it is fast, convenient, and full of fresh flavor. I prepare everything on one baking sheet, which means less time cooking and less time cleaning afterward. The shrimp cook quickly while the vegetables become slightly crisp and roasted. I also appreciate how flexible the recipe is since I can easily change the vegetables or seasoning depending on what I have available.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

shrimp, peeled and deveined
broccoli florets
bell peppers, sliced
zucchini, sliced
red onion, sliced
olive oil
garlic, minced
lemon juice
paprika
salt
black pepper
fresh parsley, chopped

Directions

I start by preheating the oven to 400°F (200°C) and lining a large baking sheet with parchment paper.

I place the broccoli, bell peppers, zucchini, and red onion on the sheet pan. Then I drizzle them with olive oil and season them with salt, black pepper, and paprika. I toss everything together so the vegetables are evenly coated.

I roast the vegetables in the oven for about 10 minutes so they begin to soften.

While the vegetables roast, I toss the shrimp in a bowl with olive oil, minced garlic, lemon juice, salt, and a little more paprika.

I remove the sheet pan from the oven and spread the shrimp among the vegetables.

I return the pan to the oven and roast for another 8 to 10 minutes until the shrimp turn pink and fully cooked.

I finish the dish by sprinkling fresh parsley over the top before serving.

Servings and timing

This recipe usually makes about 4 servings.

I spend around 10 minutes preparing the ingredients and about 18 to 20 minutes cooking everything in the oven. The total time for the recipe is about 30 minutes.

Variations

I sometimes add asparagus, cherry tomatoes, or green beans depending on the season and what I have available.

I also enjoy changing the seasoning by using Italian herbs, Cajun seasoning, or a sprinkle of chili flakes for extra heat.

For a Mediterranean-style version, I add olives and crumble feta over the dish just before serving.

When I want to turn it into a complete meal, I serve the shrimp and vegetables over rice, quinoa, or couscous.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days.

When I reheat it, I prefer using a skillet over medium heat for a few minutes so the shrimp warm gently without becoming overcooked.

I can also reheat it briefly in the microwave, though I try not to overheat the shrimp so they stay tender.

FAQs

Can I use frozen shrimp?

I often use frozen shrimp. I thaw them first and pat them dry before seasoning so they roast properly.

How do I know when the shrimp are cooked?

I look for the shrimp to turn pink and opaque with a slightly curved shape. Overcooking can make them tough, so I keep an eye on them near the end of cooking.

Can I use different vegetables?

I like using whatever vegetables I have on hand. Asparagus, mushrooms, green beans, and cherry tomatoes all work well.

Do I need to peel the shrimp?

I usually cook them peeled and deveined for easier eating, but shrimp with the tails on can also work if I prefer that presentation.

What can I serve with sheet pan shrimp and veggies?

I often serve it with rice, pasta, quinoa, or warm bread. It also works well as a light meal on its own.

Conclusion

I enjoy making sheet pan shrimp and veggies because it is simple, fast, and packed with flavor. The shrimp cook quickly while the vegetables roast into tender, slightly crisp bites. Whenever I want a healthy meal that comes together with minimal effort, this is one recipe I like to prepare.