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Sheet Pan Shrimp and Vegetables

This sheet pan dish uses high heat to roast shrimp and vegetables, bringing out their natural sweetness and creating crispy edges. The main ingredients—plump shrimp, bell peppers, zucchini, and garlic—are tossed with olive oil and simple seasonings, then roasted until tender and caramelized. The final dish boasts vibrant colors, juicy shrimp, and a slightly charred, smoky aroma, perfect for a quick and flavorful weeknight dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 pound large, deveined shrimp preferably with shells removed
  • 2 bell peppers bell peppers mixed colors, chopped
  • 1 medium zucchini sliced thin
  • 3 cloves garlic minced
  • 3 tablespoons olive oil good quality extra virgin
  • 1/2 teaspoon smoked paprika optional for smoky depth
  • 1/4 teaspoon red pepper flakes optional for spice
  • to taste salt and pepper for seasoning
  • 1 lemon lemon for squeezing after roasting

Equipment

  • Large rimmed baking sheet
  • Mixing bowl
  • Small bowl
  • Measuring spoons
  • Tongs or spatula

Method
 

  1. Preheat your oven to 220°C (430°F) and line a large rimmed baking sheet with parchment paper or lightly grease it.
  2. Chop the bell peppers into strips and slice the zucchini thinly. Toss them together in a mixing bowl with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread the vegetables evenly across the prepared sheet pan.
  3. In a small bowl, combine smoked paprika, red pepper flakes, salt, and pepper. Drizzle 1 tablespoon of olive oil over the shrimp and minced garlic, then sprinkle the spice mixture evenly over the shrimp. Toss gently to coat everything well.
  4. Arrange the seasoned shrimp evenly among the vegetables on the sheet pan, making sure they are spaced out to promote even cooking.
  5. Place the sheet pan in the oven and roast for 8-10 minutes. During this time, the shrimp will turn pink and opaque, and the vegetables will caramelize at the edges with crispy spots.
  6. Check the shrimp; they should be firm and slightly curled, and the vegetables tender with charred edges. If needed, give the pan a gentle shake or stir halfway through roasting for even browning.
  7. Once done, remove the sheet pan from the oven. Squeeze fresh lemon juice over the shrimp and vegetables for a bright, zesty finish.
  8. Garnish with chopped herbs like parsley or basil if desired, then serve straight from the sheet pan or transfer to a serving dish.
  9. Enjoy your vibrant, crispy-edge sheet pan shrimp and vegetables, perfect for a quick, flavorful dinner with minimal cleanup!