Sheet Pan Shrimp & Vegetables

Sheet pan dinners are some of my favorite recipes to develop because they’re the kind of recipes I need as a busy working mom. Like most of you, I’m juggling a billion things every day and I find it difficult to put it all on hold for two hours so I can cook a full course dinner at night. That’s why I’m always on the lookout for dinner recipes that are doable for busy cooks.

This sheet pan shrimp and vegetables recipe follows in the footsteps of my tofu sheet pan dinner and walnut crusted salmon sheet pan dinner: a lean protein paired with vegetables, all baked together for maximum convenience. You can cook a grain or even pasta to round things out if you’d like but, as written, a shrimp and vegetable sheet pan dinner makes for a totally satisfying weeknight meal that isn’t difficult to make.

Easy Sheet Pan Shrimp Dinner

Bright, lemony, and garlicky. The flavors in this sheet pan shrimp recipe are on point! Lemon and shrimp always play well together, but when you add garlic, that’s when the magic happens. This meal is so flavorful; the colorful vegetables make it seem like a fiesta on your plate!

Perfectly cooked vegetables AND shrimp. Worried about rubbery shrimp? We all know that shrimp cooks very quickly and you certainly don’t want to overcook it. This sheet pan dinner recipe ensures that both the vegetables and your shrimp will be perfectly cooked. It’s really very easy!

Easy to customize. Don’t like zucchini? Swap in asparagus spears or green beans. Have extra tomatoes to use up? Throw more on the pan! The beauty of sheet pan dinners is their versatility. You could easily add baby potatoes or sweet potatoes, too.

Minimal cleanup. One pan means less mess to clean up! No filling the sink with multiple pots and pans once dinner’s done—and if you line the pan with foil or parchment, your cleanup is even easier.

Ingredient Notes

• Bell peppers: I use red and yellow bell pepper; orange or green would work too. Choose what you like best!
• Zucchini: This tender-skinned summer squash cooks quickly. If you prefer, a yellow squash or any type of summer squash can be used instead—the flavor’s practically the same!
• Red onion: When roasted, the pungent flavor of red onion mellows and it takes on a bit of sweetness. It also goes from crunchy to tender—with irresistible crispy edges!
• Cherry tomatoes: I love how the little tomatoes get jammy and saucy when roasted.
• Shrimp: Frozen shrimp are the handiest protein to have on hand. They thaw quickly and easily, and cook in a snap. Choose shrimp that are peeled and deveined, tails off.
• Lemon juice: A squeeze of lemon juice mixed with seasonings really adds brightness to this sheet pan dinner.
• Olive oil:  This helps the veggies char and caramelize, adding flavor to the dish.
• Seasonings: Dried oregano, smoked paprika, kosher salt, and ground black pepper, along with fresh garlic for some punch. For a milder garlic flavor, use garlic powder.
• Fresh parsley and lemon wedges: Garnish your dinner with a handful of freshly chopped parsley and a squeeze of lemon for a bright finishing touch.

How to Make Sheet Pan Shrimp & Vegetables

Prep. Be sure to turn your oven on to preheat (425ºF) before you get started. It’s essential that the oven is hot before you begin roasting the sheet pan dinner. You’ll need a large sheet pan (about 18 x 13 inches) with a one inch rim. For easy cleanup, you can line the pan with parchment or foil but I find that sheet pan dinners brown more nicely if you don’t line the pan.

Season the veggies. Toss the bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, garlic, oregano, salt, and pepper in a large bowl until well-coated. Keep the olive oil and seasonings at hand because you’ll be using them again for the shrimp.

Roast the veggies. Spread the vegetables evenly onto a sheet pan and roast them for 15 minutes. They’ll be just starting to soften at this point.

Season the shrimp. Meanwhile, while the vegetables are in the oven, toss the shrimp with olive oil, lemon juice, garlic, paprika, salt, and pepper. You can use the same bowl that you used for the vegetables.

Add the shrimp. Remove the pan from the oven. You can either scoot the vegetables to one side of the pan and add the shrimp to the other side, or arrange the shrimp on top of the vegetables. Put the pan back into the oven to roast for 10 minutes more, or until the shrimp are cooked through. (You’ll know they’re done when they’re an opaque pink and curl into a C-shape. Be careful not to overcook them!)

Serve. Remove the pan from the oven and plate the shrimp and veggies. Garnish the dinner with a handful of chopped parsley and serve with lemon wedges for an extra squeeze of lemon juice. 

Easy Recipe Variations

Make it spicy. Add red pepper flakes to the veggies, shrimp, or both. The flavor pairs well with lemon and garlic. Just don’t go overboard because you don’t want to add TOO much heat! If you’re catering to more sensitive palates, put a shaker of red pepper flakes on the table so everyone can add their own.

Try other vegetables. Spring and summer vegetables are the best pairings for this sheet pan shrimp. Think: asparagus, snap peas, green beans, and different varieties of summer squash. Whatever would go in a primavera dish would work well for this sheet pan dinner.

Add cheese. Crumbled feta would work nicely as a garnish to add another flavor element. Grated Parmesan is especially nice if you’re serving the shrimp and vegetables with pasta.

Don’t wiant to turn the oven on? Try easy lemon pepper shrimp or shrimp and vegetable stir fry .

Servig Suggestions

• Rice. Serve the shrimp and veggies over Instant Pot brown rice or jasmine rice for a str fry type of meal. Easy coconut rice made with coconut milk is a quick upgrade to rice that would make this meal really special.
• Other grains. This sheet pan dinner can easily be turned into a meal bowl simply by serving it over cooked quinoa. Quinoa will add extra protein and is an easy way to stretch this meal to serve more people. Hearty Instant Pot farro is another choice. Shrimp and vegetables are also pretty amazing with Instant Pot polenta.
• Pasta. Use a fork to mash the tomatoes a bit and toss everything with angel hair pasta or another pasta shape you like. Drizzle on extra olive oil if needed or stir in a bit of the pasta cooking water. Add a generous amount of freshly shredded Parmesan cheese.
• Bread. Pair the sheet pan shrimp and veggies with crusty bread or focaccia for a simple meal.  

Refrigerate: Store leftover sheet pan shrimp and vegetables in an airtight container in the refrigerator for 2 to 3 days. (Freezing this recipe wouldn’t be my first choice, since the vegetables will likely be very soft upon thawing and reheating.)

Reheat: To keep the shrimp from going rubbery and tough, it’s important to reheat your leftovers gently. The best way I’ve found to do this is in a skillet on the stovetop over low heat. Flip the shrimp over to heat them on both sides.

• Preheat oven to 425°F.

• In a large bowl, toss the bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, garlic, oregano, salt, and pepper.

  1 red bell pepper, cut into 1-inch chunks, 1 yellow bell pepper, cut into 1-inch chunks, 1 medium zucchini, sliced, ½ red onion, cut into 1-inch chunks, 1 cup cherry tomatoes, 2 tablespoons olive oil, 2 cloves garlic, minced or pressed, 1 teaspoon dried oregano, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper

• Spread the seasoned vegetables evenly on a large rimmed sheet pan. Place the sheet pan in the preheated oven and roast the vegetables for 15 minutes or until they start to soften.

• While the vegetables are roasting, toss the shrimp with olive oil, lemon juice, garlic, paprika, salt, and pepper.

  1 pound large shrimp, peeled and deveined, thawed if frozen, 1 tablespoon olive oil, 1 tablespoon freshly squeezed lemon juice, 2 cloves garlic, minced or pressed, ½ teaspoon smoked paprika, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper

• After the vegetables have roasted for 15 minutes, remove the sheet pan from the oven. Add shrimp to the sheet pan.

• Return the sheet pan to the oven and roast for another 10 minutes, or until the shrimp are pink, opaque, and curled in a C-shape, and the vegetables are tender.

• Remove the sheet pan from the oven. Divide among serving plates or shallow bowls. Serve immediately, garnished with parsley. Serve with lemon wedges if desired.

• Shrimp: We use frozen large shrimp (size 16/20), peeled, deveined, and tails-off. I usually thaw the shrimp under cold running water. If you choose smaller-sized shrimp, they will require less time in the oven. The total cooking time for the vegetables should be about 25 minutes but you can add the shrimp to the pan whenever you need to.
• Vegetables: Any color bell pepper can be used. If you don’t care for one of the vegetables listed, feel free to substitute another vegetable, but keep in mind cook time may change slightly.
• Serving: This recipe is great as is but if you want to round out the meal, serve with steamed rice, cooked quinoa, pasta of your choice, or crusty bread. Refer to the post above for suggestions.

Calories: 241kcal, Carbohydrates: 12g, Protein: 25g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 183mg, Sodium: 729mg, Potassium: 745mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1791IU, Vitamin C: 158mg, Calcium: 111mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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