Name: Sheet Pan Shrimp and Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound large peeled, deveined shrimp (preferably with a slight sheen and firm texture); 2 bell peppers mixed bell peppers (various colors, sliced into 1/2-inch strips); 2 zucchinis zucchini (sliced into rounds or half-moons); 4 cloves garlic (fresh minced); 1 lemon lemon (zest and juice); 3 tablespoons olive oil (extra virgin); 1 teaspoon smoked paprika (optional for depth); to taste salt and pepper

This sheet pan shrimp and vegetables recipe is my rescue dish when time feels tight but I still crave something nourishing and satisfying. It’s like hitting a culinary pause button—everything cooks together in one pan, flavors mingling and intensifying as the oven does its magic. No fuss, no extra dishes, just a simple, honest meal that feels a little indulgent despite its ease.

What I love most is how adaptable it is. Whether I’ve got a few leftover veggies in the fridge or I want to switch up the seasoning, it always feels fresh and personalized. Plus, the smell of garlic and lemon filling the kitchen while it roasts? That’s my kind of comfort—bright, savory, and just the right amount of cozy.

This recipe is my go-to for when I need a quick, wholesome meal with minimal fuss, but I want it to feel special—something that makes me pause and savor each bite, even on the busiest nights.

Lessons from a well-loved sheet pan

Cooking this dish reminds me of summer evenings on the porch, where everything feels simple and good.
There’s a quiet pride in tossing everything together and having a full, flavorful meal in less than 30 minutes.
I love how it’s become my go-to when I need something quick but still crave that warm, roasted aroma filling the kitchen.
Sometimes, I add a splash of hot sauce just to give it a little kick—makes me smile every time.
It’s one of those recipes I turn to when I want to feel like I’ve got my act together, even on my busiest days.

Lessons from a well-loved sheet pan

This dish was born out of a busy weeknight craving for something fresh and quick, but I didn’t want to sacrifice flavor or texture. I remember the first time I tossed shrimp and vibrant vegetables on a single sheet and let the oven do its thing — it felt like rediscovering cooking’s simple magic.
There’s a quiet joy in watching everything roast together, the way the vegetables caramelize just enough and the shrimp turn tender and juicy. It’s a reminder that sometimes, the best meals come from trusting a few good ingredients and a hot oven.
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Contextual origin, trivia, or history

This dish has roots in one-pan cooking traditions, popular for their simplicity and efficiency.
It echoes a Mediterranean approach to meal prep—using bold, fresh flavors in a quick, shared cooking process.
The concept of roasting shrimp with vegetables in one go gained popularity in busy kitchens seeking fast, wholesome meals.
Historically, sheet pan meals emerged as a way to minimize cleanup while maximizing flavor and texture.

Ingredient breakdown: key components

Shrimp: I prefer large, peeled, deveined shrimp for that satisfying bite and quick cook time—look for ones with a slight sheen and firm texture. You can swap in scallops or chicken if you want, but shrimp keeps it light and fast.
Bell peppers: I love using a mix of colors for visual pop and sweetness, especially when roasted until slightly charred and smoky. If peppers aren’t your thing, zucchini or snap peas work well too—just watch the cooking time.
Zucchini: I slice them into rounds or half-moons; they become tender and a little caramelized, adding a subtle sweetness. For a different vibe, try eggplant or carrots — just adjust roasting time.
Garlic: I use fresh minced garlic for that fragrant, slightly spicy punch. If you prefer milder, roast it with the veggies to mellow out the sharpness. Powdered garlic can work in a pinch but loses some vibrancy.
Lemon: I always add lemon zest and juice at the end for bright, citrusy contrast. A splash of balsamic or white wine vinegar can give it a tangy depth if you want to switch things up.
Olive oil: I toss everything with a good drizzle of extra virgin olive oil—adds richness and helps everything roast evenly. If you want to skip oil, a spray works, but you’ll miss that luscious coating.
Seasonings: I keep it simple with salt, pepper, and a pinch of smoked paprika for depth. You can add chili flakes or herbs like thyme or parsley—whatever makes your taste buds happy.

Spotlight on key ingredients

Shrimp:

I prefer large, peeled, deveined shrimp for that satisfying bite and quick cook time—look for ones with a slight sheen and firm texture. You can swap in scallops or chicken if you want, but shrimp keeps it light and fast.
Bell peppers: I love using a mix of colors for visual pop and sweetness, especially when roasted until slightly charred and smoky. If peppers aren’t your thing, zucchini or snap peas work well too—just watch the cooking time.
Zucchini: I slice them into rounds or half-moons; they become tender and a little caramelized, adding a subtle sweetness. For a different vibe, try eggplant or carrots — just adjust roasting time.

Bell peppers and seasoning:

Lemon: I always add lemon zest and juice at the end for bright, citrusy contrast. A splash of balsamic or white wine vinegar can give it a tangy depth if you want to switch things up.
Olive oil: I toss everything with a good drizzle of extra virgin olive oil—adds richness and helps everything roast evenly. If you want to skip oil, a spray works, but you’ll miss that luscious coating.
Seasonings: I keep it simple with salt, pepper, and a pinch of smoked paprika for depth. You can add chili flakes or herbs like thyme or parsley—whatever makes your taste buds happy.

Notes for ingredient swaps

Dairy-Free: Skip butter or cheese, and use coconut oil or avocado for richness. Flavor stays fresh and light.
Gluten-Free: Ensure soy sauce is gluten-free or swap with coconut aminos for savory depth without gluten.
Vegetarian: Replace shrimp with hearty chunks of tofu or tempeh, but keep in mind they need a little longer to crisp.
Low-Sodium: Use less salt and opt for herbs and spices to boost flavor without extra saltiness.
Spicy Kick: Add a pinch of cayenne or chili flakes to the seasoning mix if you like heat—just be cautious with timing so it doesn’t burn.
Herb Variations: Swap parsley for cilantro or basil, depending on your mood—each adds a different fresh note.
Acid Adjustments: Substitute lemon with lime or a splash of apple cider vinegar for a different bright punch.

Equipment & Tools

Sheet pan: To roast everything evenly in one go.
Parchment paper or silicone mat: For easy cleanup and non-stick roasting.
Sharp knife: To chop vegetables uniformly.
Mixing bowls: For tossing and coating ingredients.
Measuring spoons: To control seasoning and oil.

Step-by-step guide to sheet pan shrimp

Preheat your oven to 220°C (425°F). Line a large sheet pan with parchment or a silicone mat for easy cleanup.
Prepare your equipment: a sharp knife for chopping, a mixing bowl for tossing, and a measuring spoon for seasoning.
Slice vegetables into uniform pieces, about 1/2-inch thick—this ensures even roasting and a good caramelized edge.
In a large bowl, toss shrimp with 1 tablespoon olive oil, a pinch of salt, pepper, and half of the minced garlic. Set aside.
In the same or another bowl, toss vegetables with 1-2 tablespoons olive oil, remaining garlic, smoked paprika, and a pinch of salt.
Spread vegetables evenly on the prepared sheet pan, leaving space for the shrimp. Roast for 10 minutes to start caramelizing the veggies.
Remove the pan from oven, make space in the middle, and nestle the shrimp among the vegetables. Drizzle with lemon juice and zest.
Return to the oven and roast for another 8-10 minutes, or until shrimp are pink and opaque, and vegetables are tender and slightly charred.
Check for doneness: shrimp should be firm and opaque, veggies caramelized at the edges, and the aroma should be fragrant with garlic and lemon.
Once cooked, remove from oven. Let rest for 2-3 minutes. Finish with a squeeze of fresh lemon and chopped herbs if desired.
Serve directly from the pan or transfer to a platter. Enjoy while hot, with a side of crusty bread or over rice if you like.

Let the dish rest for a few minutes to allow flavors to meld. Finish with a squeeze of lemon and fresh herbs. Serve directly from the pan or transfer to a plate, making sure to spoon some of the roasted juices over the top for added flavor.

How to Know It’s Done

Shrimp are firm, opaque, and pink throughout.
Vegetables have caramelized edges with some charring for flavor.
A fragrant aroma of garlic, lemon, and roasted vegetables fills the kitchen.