Classic Sheet Pan Shrimp and Veggies
This delicious and healthy classic sheet pan shrimp and veggies recipe is perfect for a quick and easy weeknight meal.
Equipment
- Oven
- Large baking sheet
- Parchment paper
- Large bowl
Ingredients
Main Ingredients
- 1 lb (450 g) Large raw shrimp peeled, deveined
- 3 Tbsp Olive oil
- 3 cloves Garlic minced
- 1 whole Lemon zest & juice
- ½ tsp Salt
- ¼ tsp Freshly ground black pepper
- 1 tsp Smoked paprika
- 1 cup (150 g) Cherry tomatoes halved
- 1 medium (≈ 200 g) Zucchini sliced into half-moons
- ½ cup (75 g) Red bell pepper cut into strips
- ½ small Red onion thinly sliced
- 2 Tbsp Fresh herbs chopped (optional garnish)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the shrimp, olive oil, minced garlic, lemon zest, lemon juice, salt, pepper, and smoked paprika. Toss until the shrimp are evenly coated.
- Add the halved cherry tomatoes, sliced zucchini, red bell pepper strips, and thinly sliced red onion to the bowl with the shrimp. Toss everything together until the vegetables are also lightly coated with the seasoning.
Cooking
- Spread the shrimp and vegetable mixture in a single layer on the prepared baking sheet.
- Roast for 12-15 minutes, or until the shrimp are pink and cooked through and the vegetables are tender-crisp. Avoid overcooking the shrimp.
- Garnish with fresh herbs like parsley, cilantro, or basil if desired. Serve immediately.
Notes
For extra flavor, you can add a pinch of red pepper flakes to the shrimp and vegetable mixture. Adjust cooking time based on the size of your shrimp and desired tenderness of your vegetables.