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Sheet Pan Shrimp

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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.

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

  1. Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
  2. In a bowl, toss shrimp with 1 tbsp olive oil, garlic, paprika, lemon zest, salt, pepper, and red pepper flakes (if using). Set aside.
  3. Spread bell peppers, onion, zucchini, and cherry tomatoes on the sheet pan. Drizzle with remaining olive oil and season with salt and pepper.
  4. Roast vegetables for 10–12 minutes, until slightly softened.
  5. Remove pan from oven and nestle seasoned shrimp among the vegetables.
  6. Return to oven and roast for another 6–8 minutes, or until shrimp are pink and cooked through.
  7. Squeeze fresh lemon juice over the top and garnish with chopped parsley or cilantro.
  8. 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

Find it online: https://thefamilycooking.com/sheet-pan-shrimp/