Sheet Pan Shrimp and Veggies
Flavorful and super quick. With tender garlic shrimp and a rainbow of oven-roasted veggies tossed in Italian herbs, this is a breezy dinner or meal prep you'll love to cook and to eat.
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
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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!
Nutrition Estimate
Calories: 191 kcal, Carbohydrates: 11 g, Protein: 18 g, Fat: 9 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Trans Fat: 0.01 g, Cholesterol: 143 mg, Sodium: 667 mg, Potassium: 583 mg, Fiber: 3 g, Sugar: 5 g, Vitamin A: 1717 IU, Vitamin C: 97 mg, Calcium: 119 mg, Iron: 2 mg