Why You’ll Love This Recipe
This recipe is a go-to for effortless dinners. Everything cooks together on a single sheet pan, so there’s no need for multiple pots or extra steps. The shrimp cooks quickly and soaks up all the bold seasoning, while the vegetables become beautifully roasted and caramelized. It’s high in protein, low in carbs, and endlessly customizable based on your favorite veggies and spices.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Large raw shrimp, peeled and deveined
- Olive oil
- Garlic, minced
- Paprika
- Lemon zest and juice
- Salt and black pepper
- Crushed red pepper flakes (optional)
- Bell peppers, sliced
- Red onion, sliced
- Zucchini or yellow squash, sliced
- Cherry tomatoes
- Fresh parsley or cilantro (for garnish)
Directions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
- In a large bowl, toss shrimp with olive oil, garlic, paprika, lemon zest, salt, pepper, and red pepper flakes if using. Set aside.
- On the sheet pan, spread the sliced vegetables in a single layer. Drizzle with olive oil and season with salt and pepper.
- Roast the vegetables for 10–12 minutes until they begin to soften.
- Remove the pan from the oven and nestle the seasoned shrimp among the vegetables.
- Return to the oven and roast for another 6–8 minutes, or until the shrimp are pink and cooked through.
- Squeeze fresh lemon juice over the top and garnish with chopped herbs.
- Serve immediately over rice, quinoa, or with warm crusty bread.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 18–20 minutes
Total time: 30 minutes
Variations
- Swap shrimp for scallops, salmon chunks, or cubed chicken (adjust cook time).
- Add potatoes or sweet potatoes—just par-cook them before roasting.
- Toss in cooked chickpeas or black beans for added protein and fiber.
- Use Cajun, Old Bay, or Italian seasoning for a different flavor profile.
- Top with feta or grated parmesan just before serving for extra richness.
- Add sliced olives or artichokes for a Mediterranean twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium heat or in the oven at 350°F (175°C) until heated through.
Avoid microwaving too long as shrimp can become rubbery.
Freezing is not recommended, as shrimp and roasted veggies can lose their texture.
FAQs
Can I use frozen shrimp?
Yes, just make sure to thaw and pat them dry before seasoning.
What vegetables roast best with shrimp?
Bell peppers, zucchini, onions, and cherry tomatoes all cook quickly and complement shrimp well.
How do I know when the shrimp is done?
Shrimp turns pink, opaque, and curls into a “C” shape when fully cooked.
Can I use precooked shrimp?
You can, but add them during the last 2–3 minutes of roasting just to heat through.
Is this recipe spicy?
It can be! Add or skip red pepper flakes depending on your spice preference.
What can I serve this with?
Serve over rice, couscous, quinoa, pasta, or with crusty bread to soak up the juices.
Can I make this dairy-free and gluten-free?
Yes, it’s naturally dairy- and gluten-free as written.
Can I add sauce or dressing?
Drizzle with a lemon garlic aioli or a light vinaigrette just before serving for extra flavor.
How do I keep shrimp from overcooking?
Add the shrimp halfway through cooking and keep a close eye—6–8 minutes is usually enough.
Can I prep this ahead of time?
Yes, chop veggies and marinate shrimp in advance. Assemble and bake when ready.
Conclusion
Sheet Pan Shrimp is a fast, flavorful, and healthy dinner option that’s perfect for any night of the week. With minimal prep and cleanup, it’s a one-pan wonder that doesn’t skimp on taste. Whether you’re feeding the family or meal prepping for the week, this dish is easy, versatile, and guaranteed to satisfy.
PrintSheet Pan Shrimp
Sheet Pan Shrimp is a healthy, quick, and flavorful one-pan meal featuring juicy shrimp and roasted vegetables, all cooked together for minimal mess and maximum taste. Perfect for busy weeknights or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb large raw shrimp, peeled and deveined
- 3 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 tsp paprika
- Zest and juice of 1 lemon
- Salt and black pepper, to taste
- 1/4 tsp crushed red pepper flakes (optional)
- 2 bell peppers, sliced
- 1 red onion, sliced
- 1 zucchini or yellow squash, sliced
- 1 cup cherry tomatoes
- 2 tbsp chopped fresh parsley or cilantro, for garnish
Instructions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
- In a bowl, toss shrimp with 1 tbsp olive oil, garlic, paprika, lemon zest, salt, pepper, and red pepper flakes (if using). Set aside.
- Spread bell peppers, onion, zucchini, and cherry tomatoes on the sheet pan. Drizzle with remaining olive oil and season with salt and pepper.
- Roast vegetables for 10–12 minutes, until slightly softened.
- Remove pan from oven and nestle seasoned shrimp among the vegetables.
- Return to oven and roast for another 6–8 minutes, or until shrimp are pink and cooked through.
- Squeeze fresh lemon juice over the top and garnish with chopped parsley or cilantro.
- Serve immediately over rice, quinoa, or with crusty bread.
Notes
- Use thawed frozen shrimp, just pat dry first.
- Swap shrimp for scallops, salmon chunks, or cubed chicken (adjust cook time).
- Use your favorite seasoning blend like Cajun or Old Bay for variety.
- Add feta or parmesan before serving for extra richness.
- Toss in cooked chickpeas or par-cooked potatoes for added bulk.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 5g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg
