Sheet Pan Shrimp & Vegetables
Juicy lemon garlic shrimp, along with jammy roasted tomatoes, bell peppers, and zucchini, make this sheet pan shrimp and vegetables recipe a standout!
Servings: 4
Ingredients
For the vegetables:
- 1 red bell pepper, cut into 1-inch chunks
- 1 yellow bell pepper, cut into 1-inch chunks
- 1 medium zucchini, sliced (about 12 oz.)
- ½ red onion, cut into 1-inch chunks
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced or pressed
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
For the shrimp:
- 1 pound large shrimp, peeled and deveined, thawed if frozen (see note)
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 cloves garlic, minced or pressed
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
For serving:
- fresh parsley, chopped (for garnish)
- lemon wedges
Instructions
- Preheat oven to 425°F.
- In a large bowl, toss the bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, garlic, oregano, salt, and pepper.1 red bell pepper, cut into 1-inch chunks, 1 yellow bell pepper, cut into 1-inch chunks, 1 medium zucchini, sliced, ½ red onion, cut into 1-inch chunks, 1 cup cherry tomatoes, 2 tablespoons olive oil, 2 cloves garlic, minced or pressed, 1 teaspoon dried oregano, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Spread the seasoned vegetables evenly on a large rimmed sheet pan. Place the sheet pan in the preheated oven and roast the vegetables for 15 minutes or until they start to soften.
- While the vegetables are roasting, toss the shrimp with olive oil, lemon juice, garlic, paprika, salt, and pepper.1 pound large shrimp, peeled and deveined, thawed if frozen, 1 tablespoon olive oil, 1 tablespoon freshly squeezed lemon juice, 2 cloves garlic, minced or pressed, ½ teaspoon smoked paprika, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- After the vegetables have roasted for 15 minutes, remove the sheet pan from the oven. Add shrimp to the sheet pan.
- Return the sheet pan to the oven and roast for another 10 minutes, or until the shrimp are pink, opaque, and curled in a C-shape, and the vegetables are tender.
- Remove the sheet pan from the oven. Divide among serving plates or shallow bowls. Serve immediately, garnished with parsley. Serve with lemon wedges if desired.
Video
Notes
- Shrimp: We use frozen large shrimp (size 16/20), peeled, deveined, and tails-off. I usually thaw the shrimp under cold running water. If you choose smaller-sized shrimp, they will require less time in the oven. The total cooking time for the vegetables should be about 25 minutes but you can add the shrimp to the pan whenever you need to.
- Vegetables: Any color bell pepper can be used. If you don’t care for one of the vegetables listed, feel free to substitute another vegetable, but keep in mind cook time may change slightly.
- Serving: This recipe is great as is but if you want to round out the meal, serve with steamed rice, cooked quinoa, pasta of your choice, or crusty bread. Refer to the post above for suggestions.
Nutrition
Calories: 241kcal | Carbohydrates: 12g | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 729mg | Potassium: 745mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1791IU | Vitamin C: 158mg | Calcium: 111mg | Iron: 2mg
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