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This One Sheet Pan Shrimp and Vegetable Dinner is an easy, inexpensive weeknight meal with minimal cleanup! It’s colorful, customizable, and ready in under 30 minutes, plus it all cooks on one pan!
Table of Contents
Why I Love This Recipe
- Quick to make: Shrimp, in general, cook super fast, so this sheet pan dinner is a perfect weeknight meal when you need dinner on the table STAT. If you love shrimp, try my Pesto Shrimp Skewers, Asian Garlic Shrimp or Greek Style Shrimp recipes!
- Healthy and flavorful: Packed with protein and colorful veggies, it feels light without sacrificing taste. Looking for another healthy weeknight meal with shrimp (and other seafood)? Try my Seafood Stew recipe!
- Minimal cleanup: One sheet pan or one pot dinners are my favorite! It’s super simple to make, and even better, super easy to clean up!
- Customizable: You can easily switch up the veggies or seasonings based on what you have (or love.)
- Great for meal prep or entertaining: This dish is simple enough for a weeknight but impressive enough to serve to guests!
The Ingredients
- Large or Jumbo Shrimp: I like to buy frozen raw shrimp from the freezer section so I always have some ready for quick weeknight dinners. They thaw super quickly! Look for peeled and deveined shrimp for convenience.
- Fresh Vegetables: A colorful mix of bell pepper, broccoli florets, zucchini, yellow squash, and red onion. These roast beautifully and add texture, nutrition, and flavor to the dish.
- Fresh Garlic: Chopped garlic adds bold, savory flavor that pairs beautifully with lemon and seafood.
- Lemon (zested and juiced): Fresh lemon brightens the dish and adds tons of delicious citrusy flavor.
- Extra Virgin Olive Oil – A staple for sheet pan dinners! It helps everything roast up golden and adds heart-healthy fats.
Variations and Substitutions
One of the best things about this dish is how flexible it is. Here are a few easy swaps and additions to make it your own:
- Veggie swap: Use green beans, asparagus, cherry tomatoes, or snap peas for quicker cooking options.
- Spice it up: For even more flavor sprinkle with 1/2 teaspoon cumin, seafood spice, Italian herbs or other favorite seasoning. Add crushed red pepper flakes, Cajun seasoning, or smoked paprika for a little heat.
- Protein twist: Try sliced chicken sausage, cubed salmon, or tofu if you’re not in a shrimp mood.
- Grain base: Serve over perfect brown rice (or Brown Rice Cakes for a mess free option!), quinoa, or couscous to turn it into a full meal prep bowl.
How to Make Sheet Pan Shrimp and Vegetable Dinner
Step 1: Preheat oven to 425°F. Place the shrimp, half the garlic, half the lemon zest, 1 tablespoon olive oil and 1/2 teaspoon salt in a large bowl and toss to combine.
Step 2: Place the chopped vegetables in a large bowl and toss with remaining garlic, lemon zest, olive oil and salt. Toss to coat.
Step 3: Place the shrimp on a large sheet pan lined with parchment paper. Arrange the vegetables on the same baking sheet.
Step 4: Bake for 15 minutes or until vegetables are fork tender. If you prefer shrimp and vegetables to be a bit more golden, place under the broiler for 1-2 minutes.
Recipe Note
If using small or medium shrimp, roast the vegetables for 8–10 minutes first, then add the shrimp and roast for another 5–7 minutes. With large or jumbo shrimp, you can roast everything together for about 15 minutes (as instructed), but if you prefer softer veggies or are worried about avoid overcooking the shrimp, feel free to give the vegetables a head start.
Recipe Video
Tips and Tricks
- Don’t crowd the pan: give everything a little space so the veggies roast instead of steam.
- Use large or jumbo shrimp for better texture and to avoid overcooking.
- Make it ahead by prepping the shrimp and veggies the night before so it’s oven-ready when you need it.
- Leftovers? Store them in the fridge and reheat gently at 300°F to keep the shrimp tender.
FAQs
Yes! You can prep the shrimp and veggies in advance and store them separately in the fridge. When you’re ready, just assemble on the pan and roast.
Absolutely. Just make sure they’re thawed and patted dry before roasting.
Place frozen shrimp in a large bowl and cover with cold water. Let them sit for about 10–15 minutes, stirring once or twice to break up any clumps. Once thawed, drain and pat dry with paper towels before cooking.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or a skillet to avoid rubbery shrimp.
More Sheet Pan Recipes
If you’re looking for a easy, colorful and delicious weeknight family dinner I highly recommend making this recipe. Everyone will love it so much you might be making it multiple times a week! Let me know what you think — leave a comment and rating below!
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One Sheet Pan Shrimp and Vegetable Dinner
Ingredients
- 2 pounds large or jumbo shrimp, peeled and deveined (see note below for small/medium size shrimp)
- 4 cloves garlic, chopped
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 bell pepper, cut into strips
- 2 cups broccoli florets
- 1 zucchini, cut into half moons
- 1 yellow squash, cut into half moons
- 1 red onion, cut into wedges
Instructions
- Preheat oven to 425°F.
- Place the shrimp, half the garlic, half the lemon zest, 1 tablespoon olive oil and 1/2 teaspoon salt in a large bowl and toss to combine. Optional: for even more flavor sprinkle with 1/2 tsp cumin, seafood spice, Italian herbs or other favorite seasoning.
- Place the shrimp on a large sheet pan lined with parchment paper.
- Place vegetables in a large bowl and toss with remaining garlic, lemon zest, olive oil and salt. Toss to coat.
- Arrange the vegetables on the same baking sheet.
- Bake for 15 minutes or until vegetables are fork tender. If you prefer shrimp and vegetables to be a bit more golden, place under the broiler for 1-2 minutes.
- Serve with chimichurri sauce or dip in favorite sauce.
Notes
- A Note on Cooking Time: If using small or medium shrimp, roast the vegetables for 8–10 minutes first, then add the shrimp and roast for another 5–7 minutes. With large or jumbo shrimp, you can roast everything together for about 15 minutes (as instructed), but if you prefer softer veggies or are worried about overcooking the shrimp, feel free to give the vegetables a head start then add the shrimp halfway through.
- Prep Ahead: You can prep the shrimp and veggies in advance and store them separately in the fridge. When you’re ready, just assemble on the pan and roast.
- Frozen Shrimp: Feel free to use frozen shrimp for this. Just thaw and pat dry before adding seasoning and roasting.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or a skillet to avoid rubbery shrimp.
I see where you use the lemon zest, but where do you use the lemon juice in the recipe?
I too like sheet pan dinners but roasting veggies on same tray..
sorry but for me a big no no as the shrimp only take2-4 minutes to cook
Any longer & they are overcooked & have a rubbery tough texture