Name: Quick Sheet Pan Shrimp and Veggies
Prep time: 10 min
Total time: 30 min
Ingredients: 1 lb shrimp, peeled and deveined; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 zucchini, chopped; 1 small red onion, chopped; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp paprika; Salt and pepper to taste; Juice of 1 lemon

Looking for a quick, healthy, and flavorful meal that doesn’t require a lot of time or effort?

Say hello to your new favorite dinner: Quick Sheet Pan Shrimp and Veggies.

This easy one-pan recipe is packed with tender shrimp, colorful veggies, and a simple yet delicious seasoning. It’s the perfect choice for busy weeknights or meal prep, and it’s so easy to clean up afterward!

Whether you’re looking for a light, protein-packed meal or simply want something that cooks in under 30 minutes, this dish has you covered.

Let’s get cooking with this easy, flavorful shrimp and veggie recipe!

Ingredients You’ll Need

This recipe is all about keeping things simple and fresh. Here’s what you’ll need:

Shrimp: Peeled and deveined shrimp are the star of the dish. They cook quickly and soak up all the delicious flavors.
Veggies: A mix of bell peppers, zucchini, and red onions works great. You can even add cherry tomatoes or asparagus if you prefer!
Olive Oil: Helps everything roast evenly and gives the veggies a nice crisp.
Seasoning: A simple mix of garlic powder, paprika, salt, and pepper makes this dish bursting with flavor.
Lemon Juice: A little squeeze of fresh lemon juice at the end adds a refreshing brightness.

How to Make Quick Sheet Pan Shrimp and Veggies

Making this meal is quick and easy. Follow these simple steps:

Prep the Veggies: Start by cutting the bell peppers, zucchini, and onion into bite-sized pieces. Make sure all the veggies are similar in size so they cook evenly.
Season the Shrimp and Veggies: In a large bowl, toss the shrimp and veggies with olive oil, garlic powder, paprika, salt, and pepper. Make sure everything is well-coated.
Preheat the Oven: Set your oven to 400°F (200°C). This high heat helps everything roast quickly and get that nice crispy texture.
Spread Everything on a Sheet Pan: Spread the seasoned shrimp and veggies in a single layer on a sheet pan. Try to leave a little space between everything for proper roasting.
Roast in the Oven: Roast the sheet pan for about 15-20 minutes, or until the shrimp are pink and opaque, and the veggies are tender and slightly caramelized.
Finish with Lemon: Once everything is done, squeeze some fresh lemon juice over the top for that zesty flavor.

Tips for Perfect Sheet Pan Shrimp and Veggies Every Time

Don’t Overcrowd the Pan: Spread everything out so the shrimp and veggies roast instead of steaming. If you need to, use two pans.

Watch the Shrimp: Shrimp cook quickly, so be sure not to overcook them. They should turn pink and opaque, which only takes about 5-7 minutes in the oven.
Try Different Veggies: Feel free to swap in any veggies you like—broccoli, asparagus, or even sweet potatoes would work great.
Serving Suggestions and Pairings
This quick sheet pan shrimp and veggies is a meal on its own, but here are a few ideas for sides or ways to serve it:
Rice: Serve over steamed rice, quinoa, or couscous to make it more filling.
Salad: A simple green salad with a light vinaigrette pairs beautifully with this dish.
Wraps: Tuck the shrimp and veggies into a soft tortilla for a delicious wrap.
Pasta: Toss the shrimp and veggies with your favorite pasta for an easy pasta dish.

Meal Prep and Storage Tips

This dish is perfect for meal prep! Here’s how to store and reheat it:

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: You can freeze the cooked shrimp and veggies for up to 1 month. Just be sure to cool everything completely before freezing.
Reheat: Reheat in the microwave or in the oven at 350°F (175°C) for 10-15 minutes, until warmed through.

Recipe FAQ’s

Can I use frozen shrimp?
Yes! Just be sure to thaw them completely before seasoning and roasting.

What other veggies can I use?
You can use any veggies you like! Try broccoli, carrots, or even sweet potatoes. Just make sure they are cut into similar-sized pieces for even cooking.

Can I make this in advance?
Yes, you can prep the veggies and shrimp the night before and store them in the fridge. Just toss everything with seasoning and roast when you’re ready to cook.