One Sheet Pan Shrimp and Vegetable Dinner
This easy Sheet Pan Shrimp and Vegetable Dinner is fresh, flavorful, and ready in under 30 minutes! A healthy weeknight win with minimal cleanup and tons of customization.
Servings: 4
Calories: 317kcal
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.
Nutrition
Calories: 317kcal | Carbohydrates: 14g | Protein: 49g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 365mg | Sodium: 875mg | Potassium: 1151mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1418IU | Vitamin C: 113mg | Calcium: 203mg | Iron: 2mg