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Sheet Pan Shrimp and Vegetables

This sheet pan shrimp and vegetables dish is a quick, one-pan meal that combines tender shrimp with colorful, caramelized vegetables. Roasted in the oven, everything cooks together, developing bold flavors and a satisfying, slightly crispy texture. The dish is vibrant, fragrant, and perfect for a fuss-free weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

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

Equipment

  • Sheet pan
  • Parchment paper or silicone mat
  • Sharp Knife
  • Mixing bowls
  • Measuring spoons

Method
 

  1. Preheat your oven to 220°C (425°F) and line a sheet pan with parchment paper or a silicone mat to make cleanup easier.
  2. Prepare your vegetables by slicing the bell peppers into 1/2-inch strips and the zucchini into rounds or half-moons, ensuring all pieces are roughly the same size for even roasting.
  3. In a large mixing bowl, toss the sliced vegetables with 1.5 tablespoons of olive oil, half of the minced garlic, a pinch of salt and pepper, and the smoked paprika until everything is well coated.
  4. Spread the seasoned vegetables evenly on the prepared sheet pan, creating a single layer to promote caramelization.
  5. In the same bowl, toss the shrimp with the remaining olive oil, the rest of the garlic, a pinch of salt and pepper, and the lemon zest for bright flavor.
  6. Nestle the shrimp among the vegetables on the sheet pan, making space for each piece so they roast evenly.
  7. Squeeze half of the lemon juice over everything, then place the pan in the oven and roast for about 10 minutes.
  8. After 10 minutes, remove the pan from the oven and gently toss everything to redistribute the flavors and ensure even cooking.
  9. Return the pan to the oven and roast for another 8-10 minutes, until the shrimp are pink and opaque, and the vegetables are tender with some caramelized edges.
  10. Remove the dish from the oven, squeeze the remaining lemon juice over the top, and garnish with fresh herbs if desired for extra brightness.
  11. Serve immediately, directly from the pan or transfer to a plate, and enjoy the vibrant flavors and crispy textures of this quick, wholesome meal.

Notes

Feel free to swap in other vegetables like zucchini or snap peas and adjust roasting times accordingly. For extra spice, sprinkle chili flakes before roasting. Always check that shrimp are opaque and pink before serving.