You know those nights when you’re exhausted but still want something delicious and healthy? That’s when my sheet pan shrimp and veggies saves the day! I swear by this recipe—it’s become my go-to when I’m too tired to fuss but still want a meal that feels special. Just toss everything on one pan, pop it in the oven, and boom—dinner’s ready in 15 minutes flat. The best part? Only one pan to wash! I first discovered this magic when my sister came over unexpectedly with her kids. We threw together whatever veggies we had, added some shrimp, and suddenly had a feast everyone loved. Now it’s my secret weapon for busy weeknights.
What makes this sheet pan shrimp and veggies so perfect is how adaptable it is. Out of broccoli? Use cauliflower. No shrimp? Chicken works great too (I’ve tried this chicken sheet pan version with amazing results). The spices caramelize into this incredible flavor that makes even picky eaters clean their plates. And let me tell you—when that garlicky, slightly smoky aroma fills your kitchen, you’ll understand why this recipe never gets old in my house.
Why You’ll Love This Sheet Pan Shrimp and Veggies
Okay, let me count the ways this recipe will revolutionize your weeknight dinners. First up—speed! From fridge to table in 30 minutes flat (15 if you’re quick with that knife). The cleanup? Just toss that parchment paper and you’re done. Here’s why I’m obsessed:
- Health hero: Packed with lean protein and colorful veggies, it’s guilt-free deliciousness
- Customizable: Swap veggies based on what’s in your fridge—asparagus one night, zucchini the next
- Flavor bomb: That garlic-paprika combo caramelizes into magic you’ll want to lick off the pan
- Top secret bonus: Kids actually eat their vegetables when they’re roasted this way (parenting win!)
Trust me, once you try this method, you’ll start eyeing everything in your fridge wondering “Can I sheet pan that?”
Ingredients for Sheet Pan Shrimp and Veggies
Alright, let’s gather our cast of characters for this simple yet spectacular meal. I’ve learned through trial and error that quality ingredients make all the difference here. Here’s what you’ll need to create that perfect balance of juicy shrimp and crisp-tender veggies:
- 1 lb large shrimp – peeled and deveined (trust me, doing this yourself saves money and ensures freshness)
- 2 cups broccoli florets – bite-sized pieces roast evenly
- 1 cup cherry tomatoes – leave them whole for bursts of sweetness
- 1 cup bell peppers – sliced into strips (I love using mixed colors for visual appeal)
- 2 tbsp olive oil – the good stuff that makes everything crisp up beautifully
- 1 tsp garlic powder – our flavor powerhouse
- 1 tsp paprika – for that subtle smoky depth
- ½ tsp salt – brings all the flavors together
- ¼ tsp black pepper – freshly ground if you’ve got it
See? Nothing fancy, just real food that comes together in the most delicious way. I always keep these basics on hand because you never know when you’ll need a quick, impressive meal. Pro tip: if your shrimp are frozen, just thaw them in cold water while you prep the veggies – they’ll be ready by the time you need them!
How to Make Sheet Pan Shrimp and Veggies
Okay, let me walk you through my foolproof method for perfect sheet pan shrimp and veggies every single time. I’ve made this so often I could probably do it in my sleep (and honestly, some nights I practically do!). The key is getting everything evenly coated and spaced just right on that pan. Here’s exactly how I do it:
Step 1: Prep the Shrimp and Veggies
First things first – grab your biggest mixing bowl (I use the one my grandma gave me – it’s seen more shrimp than the ocean at this point!). Toss in your shrimp and all those gorgeous chopped veggies. Now here’s my secret: drizzle the olive oil slowly while tossing with your hands. This way every single piece gets lightly coated – no dry spots! Sprinkle in those spices like you’re seasoning the heck out of it (because you are!). The mix should look like it’s wearing a light, even coat of that garlicky, paprika goodness. If you’ve ever tried my roasted cauliflower recipe, you know how important this coating step is!
Step 2: Roast to Perfection
Now, spread everything out on your lined sheet pan like you’re arranging jewels – because let’s be honest, that’s what these flavor-packed ingredients are! Make sure nothing’s overlapping too much (crowding is the enemy of crispiness). Pop it into your preheated 400°F oven and set your timer for 12 minutes. Here’s how I check for doneness: the shrimp should be pink and curled into cute little “C” shapes, and the broccoli tips should be just starting to get those delicious browned edges. If your tomatoes haven’t burst yet, give it another minute or two – those juicy explosions are the best part!
Pro tip from my many (many) trials: if your oven runs hot like mine does, check at 10 minutes. Nothing worse than overcooked shrimp! When it’s done, you’ll have this incredible mix of tender shrimp and veggies with just the right amount of caramelization. The smell alone will have everyone gathered in the kitchen asking “Is it ready yet?”
Tips for the Best Sheet Pan Shrimp and Veggies
After making this recipe more times than I can count (seriously, my sheet pan has permanent shrimp-shaped memories), I’ve learned all the tricks for absolute perfection. First rule: don’t crowd that pan! I learned this the hard way when I tried to cram everything on one pan “to save time” and ended up with steamed instead of roasted veggies. Now I use two pans if needed – it’s worth it for that perfect caramelization.
Here are my can’t-live-without tips:
- Veggie swaps: No broccoli? Try cauliflower or asparagus (just add them halfway since they cook faster)
- Spice it up: Add a pinch of cayenne if you like heat, or swap paprika for smoked paprika for extra depth
- Brighten it: A squeeze of lemon juice or zest right after baking makes everything pop
- Texture trick: Pat shrimp dry before tossing to help them get that perfect sear
- Timing tip: If using frozen shrimp, thaw first or add them to the pan halfway through cooking
My biggest aha moment? Letting the sheet pan heat up in the oven for 5 minutes before adding the food gives everything a head start on getting crispy. Game changer! Now go make some sheet pan magic – I promise your future self will thank you on those crazy weeknights.
Variations for Sheet Pan Shrimp and Veggies
One of my favorite things about this recipe is how easily you can mix it up based on what’s in your fridge or what you’re craving. Seriously, I’ve probably made a hundred different versions by now! Here are my go-to twists when I want to keep things interesting:
- Veggie swap: Zucchini and asparagus roast up beautifully (just add them halfway since they cook faster than broccoli)
- Protein change-up: Chicken thighs work amazingly well (cut into bite-sized pieces), or tofu for a vegetarian option
- Spice adventures: Cajun seasoning gives it a kick, or try curry powder for an exotic twist
- Citrus boost: Orange slices roasted with everything add incredible brightness
- Mediterranean style: Swap in artichoke hearts and kalamata olives with lemon and oregano
The possibilities are endless – that’s the beauty of sheet pan cooking! Just keep the basic method the same and let your imagination (and your pantry) guide you. I’d love to hear what creative combos you come up with!
Serving Suggestions for Sheet Pan Shrimp and Veggies
Now that you’ve got this gorgeous pan of roasted goodness, let’s talk about how to serve it up right! My absolute favorite way is over a bed of fluffy jasmine rice – the grains soak up all those delicious pan juices like a dream. But honestly, this dish is so versatile it pairs beautifully with almost anything. Here’s how I like to round out the meal:
- Grains: Quinoa or couscous make perfect healthy bases that catch all the flavors
- Bread: A crusty baguette is mandatory for mopping up every last bit (trust me on this)
- Dips: Quick garlic aioli (mayo + garlic + lemon) takes it to restaurant-level deliciousness
- Greens: A simple arugula salad with lemon dressing cuts through the richness perfectly
Pro tip from my dinner party experience: serve everything family-style right on the sheet pan (lined with fresh parchment for looks). It makes for such a fun, interactive meal where everyone can dig in and customize their plate. Just don’t be surprised when they all go back for seconds!
How to Store and Reheat Sheet Pan Shrimp and Veggies
Okay, let’s talk leftovers – because let’s be real, sometimes you miraculously have some! Here’s how I keep my sheet pan shrimp and veggies tasting almost as good as fresh. First, cool everything completely (I spread it on a plate so it doesn’t steam itself soggy). Then tuck it into an airtight container – it’ll stay delicious in the fridge for up to 3 days.
Now for the magic trick: reheating without turning it to mush. My go-to is the oven at 350°F for about 8 minutes – just enough to warm through while keeping that perfect texture. If I’m in a hurry, I’ll use a skillet over medium heat for 3-4 minutes. The key? Don’t stir too much! Let those veggies get a little crisp again. And if your shrimp seem dry (it happens), a tiny drizzle of olive oil works wonders.
Pro tip from my many next-day lunches: the tomatoes reheat surprisingly well – they turn into these little flavor bombs that burst in your mouth all over again. Just trust me on this one!
Nutritional Information for Sheet Pan Shrimp and Veggies
Now, I’m no nutritionist, but I can tell you this sheet pan shrimp and veggies is one of those meals that makes you feel good about what you’re eating. It’s packed with all the good stuff – lean protein from the shrimp, fiber from the veggies, and heart-healthy fats from that olive oil. But here’s the thing about nutritional info – it can vary wildly depending on your exact ingredients. That organic olive oil? Different from the store brand. Those giant shrimp? More calories than medium ones.
What I can say for sure is that this meal gives you a perfect balance without weighing you down. The shrimp provide that metabolism-boosting protein, while the colorful veggies deliver all kinds of vitamins and antioxidants. And since everything’s roasted, you’re not drowning anything in heavy sauces or butter. It’s the kind of meal that leaves you satisfied but not stuffed – my favorite kind!
Just remember – any nutrition numbers you see online (including mine!) are estimates at best. Your best bet? Enjoy this delicious, wholesome meal knowing you’re feeding your body real, simple ingredients. That’s nutrition you can feel good about!
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Absolutely! I use frozen shrimp all the time when I’m in a pinch. Just thaw them in cold water while you’re prepping the veggies – they’ll be ready by the time you need them. Pro tip: pat them really dry with paper towels before tossing with oil and spices. This helps them get that perfect sear instead of steaming on the pan.
How do I prevent soggy vegetables?
Oh honey, I learned this the hard way! The key is giving everything enough space on the pan – no crowding! If your pan looks packed, use two pans instead. Also, make sure your oven is fully preheated before roasting. And don’t skip that parchment paper – it helps air circulate underneath for even crispiness. My veggies come out perfect every time now!
Can I prep this ahead of time?
You bet! I often chop all my veggies the night before and store them in an airtight container. The shrimp can be peeled and deveined ahead too – just keep them separate in the fridge. When you’re ready, just toss everything together and roast. The only thing I don’t recommend is pre-mixing everything hours ahead – the salt will draw out too much moisture.
What’s the best way to reheat leftovers?
My secret? Skip the microwave! I pop leftovers on a fresh sheet pan and into a 350°F oven for about 8 minutes. This keeps the shrimp tender and brings back that perfect crispness to the veggies. If I’m really in a hurry, I’ll use a skillet over medium heat – just don’t stir too much or everything will get mushy!
Can I use different vegetables?
Please do! That’s the beauty of this recipe. I’ve used everything from zucchini to Brussels sprouts (cut them in half!). Just remember that denser veggies like carrots need more time, while delicate ones like asparagus cook faster. When mixing different types, I sometimes add them at different times – like starting the carrots first, then adding the rest halfway through. Get creative with what’s in season!
Sheet Pan Shrimp and Veggies
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
- In a large bowl, toss the shrimp, broccoli, cherry tomatoes, and bell peppers with olive oil, garlic powder, paprika, salt, and black pepper.
- Spread the mixture evenly on the sheet pan.
- Roast in the oven for 12-15 minutes, until the shrimp is cooked through and the vegetables are tender.
- Serve immediately.