This Sheet Pan Shrimp and Veggies dish is super easy and tasty! You’ll have juicy shrimp and colorful veggies all roasted together for a one-pan meal that’s quick to make!
It’s a breeze to clean up, too—just toss everything on the pan and let the oven do the work! I love serving this with rice for a full meal that feels special. Yum!
Key Ingredients & Substitutions
Shrimp: Large shrimp are perfect for this dish since they cook quickly and have great texture. If you have allergies, try using firm tofu or chicken breast instead. Both options will soak up flavors well.
Broccoli: Fresh broccoli florets add crunch and color. You can swap them with asparagus or green beans if they’re not available. They’re both just as tasty!
Cherry Tomatoes: These little gems burst with sweetness. If they’re not in season, feel free to use chopped regular tomatoes or even frozen ones, just defrost before use.
Vegetables: The bell pepper, zucchini, and red onion add a medley of flavors. Don’t hesitate to get creative—carrots, mushrooms, or even snap peas work great as substitutes or additions.
Seasonings: Olive oil, garlic, paprika, and Italian seasoning give the dish a fantastic flavor. If you’re looking for alternatives, use coconut oil for a twist and cayenne pepper for a kick instead of paprika.
How Do I Properly Roast Shrimp and Vegetables Together?
Roasting shrimp and veggies together on a sheet pan is straightforward, but there are a few tips to get it just right. The key is to keep an eye on cooking times, as shrimp cook much faster than vegetables.
- Preheat your oven before starting to ensure even cooking.
- Cut your veggies into similar sizes for even roasting.
- Start roasting the vegetables for about 10 minutes, as they take longer to cook.
- After 10 minutes, add the shrimp on top to prevent overcooking them. They only need around 5-10 minutes more.
- Look for the shrimp to turn pink and opaque to know they’re done.
Lastly, toss everything with lemon juice at the end—it really brightens the flavors!
How to Make Sheet Pan Shrimp and Veggies
Ingredients You’ll Need:
- For the Main Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 cups broccoli florets
- 2 cups cherry tomatoes
- 1 yellow bell pepper, diced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- For the Seasoning:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Juice of 1 lemon
- For the Garnish:
- Lemon slices for garnish
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This delicious sheet pan meal requires about 10 minutes for preparation and 15-20 minutes for baking. Altogether, you’re looking at just about 30 minutes from start to finish, making it a quick and healthy dish perfect for any night of the week!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
First, turn on your oven and set it to 400°F (200°C). While it’s heating up, line a sheet pan with parchment paper to prevent sticking and make cleanup easier.
2. Prep the Vegetables:
In a large bowl, toss together the broccoli florets, cherry tomatoes, diced yellow bell pepper, sliced zucchini, and red onion. Drizzle the veggies with olive oil and season with salt, pepper, and Italian seasoning. Give everything a good toss to coat it all evenly.
3. Arrange the Vegetables on the Pan:
Spread the tossed vegetables evenly on the prepared sheet pan. Make sure they are in a single layer for even cooking.
4. Season the Shrimp:
In the same large bowl (yes, no need for extra dishes!), add the peeled and deveined shrimp. Sprinkle with paprika, minced garlic, and the fresh lemon juice. Gently toss them to coat the shrimp well in all the flavors.
5. Combine Shrimp with Vegetables:
Carefully place the seasoned shrimp on top of the veggies arranged on the sheet pan. This allows the shrimp to soak up those delicious flavors as they cook.
6. Add Lemon Slices:
For an extra boost of flavor and a pretty presentation, arrange lemon slices around the shrimp and veggies on the pan.
7. Bake it Up:
Put the sheet pan in the heated oven and bake for 15-20 minutes. Keep an eye on it; you’ll know it’s done when the shrimp are pink and opaque, while the veggies are tender yet still vibrant.
8. Finish and Serve:
Once done, remove the sheet pan from the oven and sprinkle everything with fresh chopped parsley for a pop of color. Serve warm, and feel free to add extra lemon wedges to the side for a little zing when you dig in!
Enjoy your vibrant and healthy sheet pan meal!
Can I Substitute Different Vegetables?
Absolutely! Feel free to use any vegetables you have on hand. Bell peppers, asparagus, and snap peas work great. Just ensure that the vegetables you choose have similar cooking times so that everything cooks evenly.
What Should I Do If I’m Using Frozen Shrimp?
If using frozen shrimp, make sure to thaw them before cooking. You can do this by placing them in the fridge overnight or by sealing them in a bag and submerging in cold water for about 30 minutes. Pat them dry before seasoning to help them sear properly in the oven.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, you can use the microwave or bake again at 350°F (175°C) for about 10 minutes until warmed through. The veggies might soften a bit, but the dish will still be delicious!
Can I Prepare This Dish in Advance?
Yes, you can! You can chop the veggies and marinate the shrimp a few hours ahead of time. Simply store them separately in the fridge until you’re ready to bake. This makes for a quick and easy dinner when you’re pressed for time!
