This sheet-pan shrimp with roasted vegetables is my go-to when I want a fast, healthy dinner with big flavor and even bigger payoff: one pan, minimal cleanup, and perfectly cooked shrimp alongside caramelized veggies.
Why you’ll love this sheet-pan dinner
- Quick: On the table in about 30 minutes.
- One pan: Easy prep and easy cleanup.
- Flexible: Swap in whatever vegetables you have.
- Great for meal prep: Leftovers reheat well for lunch.
Ingredients you’ll need
- Shrimp: Large shrimp (16–20 count), peeled and deveined (tails on or off).
- Vegetables: Bell peppers, zucchini, red onion, and cherry tomatoes are a dependable mix.
- Olive oil: Helps everything roast and brown.
- Seasoning: Garlic, smoked paprika, Italian seasoning (or oregano), salt, and black pepper.
- Bright finish: Lemon (zest and juice) and chopped parsley.
- Optional heat: Red pepper flakes.
How to make sheet-pan shrimp with roasted vegetables
1) Preheat and prep the pan. Heat the oven to 425°F. Line a rimmed sheet pan with parchment paper or foil for easier cleanup.
2) Roast the vegetables first. Toss the peppers, zucchini, and red onion with olive oil, salt, pepper, smoked paprika, Italian seasoning, and garlic. Spread in an even layer and roast until they start to soften and brown at the edges.
3) Add tomatoes and shrimp. Toss shrimp with a little olive oil, salt, pepper, and a pinch more smoked paprika. Push veggies around to make space, add tomatoes, then nestle shrimp in a single layer.
4) Finish roasting. Roast just until shrimp are pink, opaque, and curled (avoid overcooking).
5) Brighten and serve. Squeeze fresh lemon over everything and sprinkle with parsley. Serve immediately.
Timing tips for perfectly cooked shrimp
- Roast veggies first: Most vegetables need longer than shrimp, so give them a head start (usually 12–15 minutes).
- Shrimp cook fast: They typically need only 6–8 minutes at 425°F, depending on size.
- Watch the cues: Pink and opaque with a gentle “C” shape means done; a tight “O” shape often means overcooked.
Easy swaps and add-ins
- Vegetables: Broccoli florets, asparagus, green beans, cauliflower, or sliced mushrooms all work well. Cut pieces similar in size for even roasting.
- Seasoning: Try Cajun seasoning, taco seasoning, or lemon pepper.
- Extra flavor: Add sliced kielbasa or andouille (it can roast with the vegetables) or finish with crumbled feta.
- Make it saucy: Drizzle with pesto or a quick garlic-butter-lemon sauce right before serving.
What to serve with sheet-pan shrimp and vegetables
- Steamed rice, brown rice, or quinoa
- Couscous or orzo
- Warm crusty bread or pita
- Cauliflower rice for a lighter option
- A simple green salad with lemon vinaigrette
Storage and reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over medium-low heat or in the microwave in short bursts to avoid rubbery shrimp.
- Meal prep tip: If you’re making this ahead, slightly undercook the shrimp so they don’t overcook when reheated.
Sheet-Pan Shrimp with Roasted Vegetables (Recipe)
Servings: 4
Time: 30 minutes
Ingredients
- 1 lb large shrimp (16–20 count), peeled and deveined
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 1 small red onion, sliced
- 1 pint cherry tomatoes
- 3 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 tsp smoked paprika, divided
- 1 tsp Italian seasoning (or dried oregano)
- 3/4 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 lemon (zest optional, plus juice)
- 2 tbsp chopped parsley (optional)
Instructions
- Preheat oven to 425°F. Line a rimmed sheet pan with parchment or foil.
- On the sheet pan, toss bell peppers, zucchini, and red onion with 2 tbsp olive oil, garlic, 3/4 tsp smoked paprika, Italian seasoning, salt, pepper, and red pepper flakes (if using). Spread into an even layer.
- Roast for 12–15 minutes, until vegetables begin to soften and brown at the edges.
- Meanwhile, toss shrimp with remaining 1 tbsp olive oil, remaining 1/4 tsp smoked paprika, and a pinch of salt and pepper.
- Remove pan from oven. Add cherry tomatoes and arrange shrimp in a single layer among the vegetables.
- Return to oven and roast 6–8 minutes, just until shrimp are pink and opaque.
- Finish with lemon juice (and zest, if using) and parsley. Serve hot.
Not sure what to cook tonight? Some nights, you just want something simple that works without overthinking it. If you’re looking for easy, reliable meal ideas, take a look at our easy dinner recipes that always work. You’ll find go-to meals you can come back to anytime.
