Sheet Pan Shrimp and Veggies
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This easy recipe for sheet pan shrimp and veggies is flavorful and super quick. With tender garlic shrimp and a rainbow of oven-roasted veggies tossed in Italian herbs, it’s a breezy dinner or meal prep you’ll love to cook and to eat.
Sheet pan shrimp dinners are one of my favorite ways to get a meal on the table with the least possible fuss. Shrimp are so easy to season and so quick-cooking, plus you can defrost them in about 5 minutes. Perfect for last-minute planners like me!
Combine this with the hands-off ease of a sheet pan supper, and you have dinner nirvana for the tapped-out home cook. I especially love that this combo is light, colorful, and versatile. Lemon and garlic just make nourishing shrimp and vegetables shine!
Why You’ll Love This Sheet Pan Shrimp
- Quick and hands-off, no stove-minding required
- Simple, everyday ingredients
- Packed with flavor from fresh garlic plus generous dashes of Italian herbs, salt, and pepper
- Healthy and great for meal prep, with protein and nutrient-rich vegetables
- Great family dinner with rice, orzo, or garlic bread
- Any extra makes a lunch you’ll love the next day!
Ingredient Notes
This sheet pan shrimp dinner is naturally gluten-free and pescatarian, of course.
Pro Tip
Shrimp pair well with virtually any vegetable, but stick to quick-cooking ones to keep a sheet pan like this as simple as possible. Yellow squash, canned artichoke hearts, thin green beans, asparagus, or snap peas are all good alternatives or additions to the veggies shown here.
In contrast, butternut squash, carrots, sweet potatoes, and other root veggies need a significantly longer roasting time. I always respect a good fridge clean-out, but if you include any of these, allow them at least 10-15 minutes more in the oven.
How To Make Sheet Pan Shrimp & Veggies
This is strictly a mix, toss, and roast situation, perfect for those nights when you genuinely cannot deal with extra dishes or steps.
- Season and roast veggies. They need about a 15 minute head start on the shrimp.
- Season shrimp. While veggies start roasting, toss the shrimp in the same bowl you used for the veggies. Generously add minced garlic, olive oil, and seasonings.
- Finish. Add shrimp to the pan and bake for another 5 minutes or so. Sprinkle with lemon juice or zest and fresh herbs.
Since first publishing this recipe, I have realized you get better results by adding the tomatoes alongside the shrimp, rather than the other veggies, unless you want them really broken down.
Line your sheet pan with unbleached parchment paper for the most healthy and environmentally-friendly way to reduce clean-up. This is the exact rimmed baking sheet I use near-daily for sheet pan suppers, cookies, and more. It’s not the most expensive but it is the most reliable!
How long to cook shrimp in the oven?
Shrimp cook very quickly: typically just 5-6 minutes in a 425°F oven. Of course this may vary depending on your exact oven temperature. Mine runs hot! Grab a hook-on oven thermometer if you want to test yours and adjust accordingly.
How to tell when shrimp are done?
Shrimp are fully cooked when the flesh is no longer translucent or gray at all, but instead a mix of pink and white, with red tails. You can also test the internal temperature with an instant-read thermometer. It should near 145°F, according to the USDA. Remove shrimp as soon as you see this temperature, however, or even slightly before; they’ll continue to rise in temperature for a few minutes, and no one enjoys eating over-cooked shrimp.
Serving Suggestions
When serving this for dinner, we love it with white rice, brown rice, or cauliflower rice, over quinoa or couscous in bowls, or plated alongside some buttery garlic bread.
Craving an equally colorful side dish? This goes wonderfully with a peppery arugula salad or my lemon orzo salad with feta.
More Sheet Pan Recipes
A one-and-done sheet pan dinner is a go-to move for keeping home cooks sane on the busiest weeknights. Our other favorites include sheet pan pierogies, shrimp or chicken fajitas, sheet pan rosemary garlic salmon, chicken sausage and veggies, and sheet pan honey garlic shrimp with broccoli.
Sheet Pan Shrimp and Veggies
Ingredients
- 2 cups broccoli florets chopped into bite-sized pieces
- 1 small zucchini chopped
- 1/2 red onion cut into chunks
- 1 bell pepper any color, cut into chunks
- 2 Tablespoons olive oil divided
- 2 teaspoons Italian seasoning divided
- kosher salt and black pepper
- 1 pound raw medium shrimp
- 1-2 cups cherry or grape tomatoes
- 2-3 cloves garlic minced
- lemon wedges and fresh herbs optional for serving
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Combine the chopped broccoli, zucchini, onion, and pepper in a large bowl. Add 1 Tablespoon olive oil, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and a few cracks of pepper. Toss to coat, then spread veggies in a single layer on the baking sheet. Roast for 12-15 minutes.2 cups broccoli florets, 1 small zucchini, 1/2 red onion, 1 bell pepper, 2 Tablespoons olive oil, 2 teaspoons Italian seasoning, kosher salt and black pepper
- While the veggies start roasting, add shrimp and tomatoes to the same bowl you used for the veggies. Add the remaining 1 Tablespoon olive oil, minced garlic, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and a few more cracks of black pepper. Toss well.1 pound raw medium shrimp, 1-2 cups cherry or grape tomatoes, 2-3 cloves garlic
- After the veggies have been in for at least 12 minutes, take out the pan and add the shrimp and tomatoes. Use a spatula to mix everything and return it to one even layer as best you can. Return to the oven and roast for another 5-7 minutes, until the shrimp are cooked through and the veggies are tender.
- Sprinkle with lemon juice and chopped parsley, rosemary, or other herbs as desired. Serve and enjoy!lemon wedges and fresh herbs
Notes
- Veggies: The amounts of veggies listed here are suggestions to get you started – there’s no need to be super precise, and feel free to leave out some, include more of others, etc.
- Size of Shrimp: You can also use any size shrimp that you have or like. Just keep in mind that larger shrimp will take a bit longer to cook.
- Tomatoes: If you prefer your tomatoes to be extra tender and almost saucy, you can add them in during the first step with the other veggies so they roast longer. This is actually the way this recipe is photographed, but I’ve since decided I prefer them with the shorter roasting time.
- Frozen Shrimp: To quickly thaw, place frozen shrimp in a large colander, place in the sink, and run them under cold water for about 5 minutes. Why cold water? Shrimp are so easy to cook that hot water can start doing so prematurely! You also can defrost shrimp in the refrigerator overnight or during the day. They are truly so easy to defrost right before cooking, though. The perfect protein to keep in the freezer for last-minute meals!
- Shrimp Tails: Removing shrimp tails prior to cooking is completely optional. I often leave them on for looks only, because it’s honestly easier to eat shrimp when the tails are already removed. If you want to encourage kids or other picky eaters to dig in, take off the tails to remove a barrier to dinner consumption. 🙂 You can toss the tails or freeze them in a tightly-sealed zip-top bag to use in shrimp stock.
- Storage/Reheating: I love having extras of this! I usually eat salads for lunch, but this is just as healthy. Store individual portions or a larger amount in an airtight container in the refrigerator for 3-4 days, then reheat on 50% power in the microwave until warmed through. These are our favorite containers!
I made this for my family, and everyone really enjoyed it! I particularly love its versatility. I added some cauliflower! Quite delicious!
So very happy to hear that, Paulette! Thank you for leaving this feedback! I love the cauliflower idea.
I’m making this tonight. Minus the zucchini because I don’t have one. I will be using green beans, asparagus, brocccoli, onion, bell pepper, and grape tomatoes. I will add fresh herbs, basil and oregano, tossing in some red pepper flakes, and a bit of salt on the shrimp. Squeezing fresh lemon over all and tossing with avacado oil. This will be delicious!