Description
Sheet Pan Roasted Shrimp and Vegetables is a quick, colorful, and nourishing one-pan dinner. Juicy shrimp roast with bell peppers, zucchini, broccoli, tomatoes, and garlic, finished with lemon and herbs for a fresh and vibrant meal ready in about 20 minutes.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 2 medium zucchini, sliced into half moons
- 1 medium red onion, sliced
- 1 cup cherry tomatoes
- 1 cup broccoli florets
- 1 large lemon, sliced or juiced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons grated Parmesan (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- Slice bell peppers, zucchini, red onion, and broccoli into bite-size pieces.
- Place vegetables in a large bowl and toss with 2 tablespoons olive oil, half of the garlic, paprika, Italian seasoning, salt, and black pepper.
- Spread the vegetables evenly on the sheet pan in a single layer.
- Roast vegetables for 10 minutes until they begin to soften.
- In another bowl, toss shrimp with the remaining olive oil, garlic, salt, black pepper, and red pepper flakes.
- Remove the sheet pan from the oven and gently stir the vegetables.
- Add shrimp, cherry tomatoes, and lemon slices to the pan.
- Return to oven and roast for 6–8 minutes until shrimp turn pink and opaque.
- Remove from oven, sprinkle with fresh parsley and optional Parmesan, then finish with fresh lemon juice before serving.
Notes
- Do not overcrowd the sheet pan so vegetables roast instead of steaming.
- Shrimp cook quickly, so watch closely to avoid overcooking.
- Serve over rice, quinoa, couscous, or with crusty bread.
- Leftovers keep well in the refrigerator for up to 3 days.
- Reheat gently in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 185mg