Sheet Pan Shrimp

Why You’ll Love This Recipe

This sheet pan meal comes together in under 30 minutes and requires minimal effort. Shrimp cook fast and absorb flavor well, while the veggies get beautifully roasted. It’s a low-carb, high-protein option that can be served over rice, pasta, or salad—or enjoyed straight from the pan. Plus, it’s perfect for meal prep and ideal for busy nights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

raw shrimp (peeled and deveined, tails on or off)
olive oil
garlic (minced)
lemon juice
smoked paprika
Italian seasoning or Cajun seasoning
salt
black pepper
bell peppers (sliced)
zucchini or yellow squash (sliced)
red onion (sliced)
cherry tomatoes
fresh parsley (for garnish)
lemon wedges (for serving)

Directions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the shrimp with olive oil, garlic, lemon juice, paprika, seasoning, salt, and pepper. Set aside to marinate briefly.
3. On the baking sheet, arrange the bell peppers, zucchini, onion, and cherry tomatoes. Drizzle with olive oil, season with salt and pepper, and toss to coat.
4. Roast the vegetables in the oven for 10 minutes.
5. Remove the pan, push the veggies to the sides, and add the shrimp in a single layer in the center.
6. Return to the oven and roast for another 8–10 minutes, or until shrimp are pink and opaque.
7. Remove from oven, garnish with chopped parsley and lemon wedges, and serve hot.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Spicy Version: Add red pepper flakes or hot sauce to the marinade.
• Asian Twist: Use sesame oil, soy sauce, and a sprinkle of sesame seeds.
• Mexican-Inspired: Use chili powder, cumin, and lime juice for a taco-style shrimp bowl.
• Add Carbs: Serve over rice, quinoa, couscous, or pasta.
• Low-Carb Option: Serve with cauliflower rice or a leafy green salad.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven at 350°F until warmed through. Avoid microwaving too long, as shrimp can become rubbery. This dish is best enjoyed fresh but can also be used in wraps, tacos, or salads the next day.

FAQs

Can I use frozen shrimp?

Yes, just thaw and pat dry before marinating and cooking.

What size shrimp should I use?

Medium to large shrimp (16–20 count per pound) are ideal for even cooking.

Can I add other vegetables?

Absolutely. Broccoli, asparagus, snap peas, or mushrooms work well in this recipe.

How do I know when shrimp are done?

They’ll turn pink and opaque with a slight curl—overcooking can make them tough.

Can I use pre-cooked shrimp?

It’s not recommended, as they can overcook and turn rubbery. Use raw shrimp for best results.

What’s the best seasoning for shrimp?

Smoked paprika, garlic, lemon, and herbs are classics, but you can customize with your favorite spice blends.

Can I meal prep this dish?

Yes, roast everything ahead and store separately. Reheat and assemble when ready to eat.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free—just double-check any spice blends for additives.

Can I use foil instead of parchment paper?

Yes, foil works fine and makes cleanup easy.

What dipping sauce goes well with this?

Try garlic aioli, lemon herb yogurt sauce, or a spicy mayo for extra flavor.

Conclusion

Sheet Pan Shrimp is a fast, flavorful, and fuss-free meal that’s perfect for busy nights. With juicy, seasoned shrimp and roasted veggies cooked all on one pan, you get a complete, delicious dinner with minimal cleanup. Whether you serve it over rice, stuff it in tacos, or enjoy it as-is, this recipe is sure to become a regular in your weeknight rotation.

Sheet Pan Shrimp

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Sheet Pan Shrimp is a quick, healthy, and flavorful one-pan meal featuring roasted shrimp and vegetables tossed in bold seasonings. Ready in under 30 minutes, it’s a perfect weeknight dinner with easy cleanup and endless versatility.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish, Sheet Pan
• Method: Roasting
• Cuisine: American, Mediterranean-Inspired

Ingredients

• • Shrimp:
  • 1 lb raw shrimp (peeled and deveined)
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tbsp lemon juice
  • 1 tsp smoked paprika
  • 1 tsp Italian or Cajun seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper

 

• • Vegetables:
  • 2 bell peppers, sliced
  • 1 zucchini or yellow squash, sliced
  • 1 red onion, sliced
  • 1 cup cherry tomatoes
  • 1 tbsp olive oil
  • Salt & pepper to taste

 

• For Serving:
• Fresh parsley, chopped
• Lemon wedges

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Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a bowl, toss shrimp with olive oil, garlic, lemon juice, paprika, seasoning, salt, and pepper. Set aside to marinate.
3. Arrange bell peppers, zucchini, red onion, and cherry tomatoes on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss.
4. Roast vegetables for 10 minutes.
5. Remove pan, push vegetables to the sides, and add shrimp to the center in a single layer.
6. Return to oven and roast for another 8–10 minutes until shrimp are pink and cooked through.
7. Garnish with chopped parsley and lemon wedges. Serve immediately.

Notes

• Use large (16–20 count) shrimp for best texture and bite.
• To avoid overcooked shrimp, don’t roast too long—remove as soon as they’re pink and opaque.
• Serve over rice, pasta, or salad for a complete meal.

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 4g
• Sodium: 720mg
• Fat: 13g
• Saturated Fat: 2g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 180mg