Simple and delicious this Sheet Pan Shrimp and Veggies makes a delicious dinner. Packed with a lot of vegetables and topped with juicy shrimp this is an easy dinner you will make again and again.
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Sheet Pan Shrimp and Vegetables
Nothing is better than a veggie packed quick dinner and this Sheet Pan Shrimp and Veggies is exactly that.
Packed with all sorts of veggies that will help your body feel amazing and topped off with juicy shrimp! This recipe relies of simple flavors like salt, garlic, and lemon which in turn make it easy to make as well.
To make it even better this is one of those meals that you can easily turn into your own variation. You can substitute all the veggies to what fit you and your family the best.
This simple dinner you don’t need a whole lot. You will need a sheet pan, a mixing bowl (technically optional but makes it way easier), and typical kitchen equipment like knife and measuring spoons.
- Shrimp – Medium works great but if you want to go with Large or extra Large they will also work just watch the cooking time to make sure they are in long enough. I prefer to have them peeled because it makes them easier to eat. If you want to keep the shells on you may do that, it shouldn’t affect the cooking too much.
- Broccoli – One head on the smaller size works good here. If you want to use some pre-cut florets you will want to use about 2 cups, but feel free to use a little more or less as long as the sheet pan doesn’t seem too crowded.
- Red Bell Pepper – Cut into strips, I like red bell pepper here because of it’s sweetness but can easily be substituted out for a yellow or orange bell pepper.
- Zucchini – A small to medium zucchini works best so that the sheet pan doesn’t get to over crowded specifically with the zucchini because it is the vegetable that releases the most amount of liquid during cooking.
- Red Onion – I like the flavor of red onion best for this recipe, but if you are looking for something a little more mellow you can certainly substitute any other kind of onion, a sweet onion would also be delicious.
- Lemon – The secret star of the meal and where the most flavor comes from, so don’t skip it! While you do include the whole lemon in the cooking process I don’t intend for it to be eaten and just to add the flavor to the rest of the meal.
- Garlic – Another boost of flavor, about 2 cloves of garlic mined seemed like a balanced amount to me. This recipe is certainly adaptable enough that you can easily use more or less garlic to your choosing.
- Olive Oil – Since this dish is fairly simple it will always make it better if you use a good tasting olive oil when baking. I prefer to use California Olive Ranch, 100% California olives (not a sponsor just a fan).
- Kosher Salt – I like to use kosher salt when cooking because the salt dissolves better into the food but if you don’t have any substitute sea salt instead.
- Pepper – If you want to use some black pepper to taste feel free to add some!
For a complete detailed list of the ingredients continue towards the bottom of the page.
Feel Free to make this your own by adding any seasoning blends you have whether pre-made or homemade. This would be really good with seasoning blends like Lemon Pepper, All-Purpose, or even Italian Seasoning!
Preheat the oven to 400º F.
Chop vegetables into pieces, the broccoli into florets, the bell pepper into strips, the zucchini into half circles, and the red onion and lemon into slices.
Add the veggies, salt and oil to a bowl. Toss well to mix. Transfer the veggies to a sheet pan spread out into a single layer.
Transfer to the oven and cook 20 minutes.
Remove sheet pan from the oven and gently toss the vegetables. Add the shrimp over top the vegetables. Cook another 10 minutes.
The shrimp will be ready when it turns solid white and pink in color. Remove from the oven and serve hot.
tips, tricks and questions
I included a 10 minute prep time in the recipe for chopping up all of the vegetables. I you are quick with a knife or buy some of the veggies pre-cut the prep time should be cut down significantly.
While the lemons add a lot for the flavor of the dish, I don’t plan on you eating them with the final product. You can leave them off the plate or feel free to just leave them to the side as you are eating.
Can I change up the vegetables? And What vegetable goes good with shrimp?
This recipe is super adaptable and you can easily change up the vegetables. The only thing to consider is that you don’t want the sheet pan too crowded or things won’t cook in the given time.
If you are looking for some other good vegetables to use with shrimp you could also try asparagus, summer squash, cherry tomatoes, mushrooms, or green beans. When choosing a vegetables just makes sure the cooking time wouldn’t be much longer than 30 minutes, so veggies like carrots or potatoes won’t work.
What can I serve with Baked Shrimp?
This recipe is wonderful because the shrimp already come with a bunch of side veggies! If you are looking to make the meal a bit larger though I recommend adding a healthy starch/carb. Cooked Quinoa or Rice Pilaf with Cranberries is always a great option.
- 1 pound medium shrimp, peeled
- 1 small head broccoli
- 1 red bell pepper
- 1 small zucchini
- 1 medium red onion
- 1 Lemon
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- Pepper to taste
- Preheat the oven to 400º F.
- Chop vegetables into pieces, the broccoli into florets, the bell pepper into strips, the zucchini into half circles, and the red onion and lemon into slices.
- Add the veggies, salt and oil to a bowl. Toss well to mix. Transfer the veggies to a sheet pan spread out into a single layer.
- Transfer to the oven and cook 20 minutes.
- Remove sheet pan from the oven and gently toss the vegetables. Add the shrimp over top the vegetables. Cook another 10 minutes.
- The shrimp will be ready when it turns solid white and pink in color. Remove from the oven and serve hot.
I included a 10 minute prep time for chopping of the vegetables, if you are quick with the knife or if you buy some precut veggies the prep time should be cut down significantly.
While the lemons add so much flavor to this sheet pan meal, they aren't meant to be eaten and just added to produce flavor!
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Serving Size:1/4 of the dish
Amount Per Serving: Calories: 270Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 239mgSodium: 1406mgCarbohydrates: 12gFiber: 3gSugar: 4gProtein: 28g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.