Busy weeknights call for easy effortless meals, and this Sheet Pan Shrimp and Veggies delivers. Juicy shrimp are marinated in garlic, lemon, and olive oil, and then roasted alongside vegetables for a quick, one-pan meal. With just 15 minutes in the oven, you will have a delicious Mediterranean-inspired meal on the table quickly.
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With the perfect balance of freshness and convenience, this recipe is ideal for a busy weeknight dinner. The shrimp are marinated in a bright marinade and paired with peppers, onions, and mushrooms to bring depth to the dish.
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The nice thing about this recipe is that it is extremely versatile. Swap in your favorite vegetables like zucchini, tomatoes or asparagus. Everything is baked in the oven on one pan, which minimizes the mess in your kitchen.
I love having a quick meal that I can throw together at the last minute like this sheet pan shrimp! It's just as easy as the Middle Eastern Chicken, Meatball Parmesan, or the Halibut with Artichokes.
Ingredients
You will need the following ingredients to make this shrimp sheet pan:
Ingredient Notes
- Shrimp - You can use either raw fresh or raw frozen shrimp. The tail can be left on but I prefer to have the shell and tail off. I like to use large shrimp, about 15 per pound. If you use a smaller size reduce the cook time by a couple of minutes. The shrimp is ready when it curls into a C-shape and goes from gray to pink.
See the recipe card for quantities.
Additions & Substitutions
Additions:
- Vegetables - You can either add some of these or take them away: zucchini, tomatoes, broccoli, cauliflower, asparagus, green pepper, Brussels sprouts, or yellow squash.
- Spicy - Add some crushed red pepper or cayenne to the shrimp marinade. Drizzle siracha over the meal before eating.
- Smoky - Paprika or smoked paprika will add some depth and smokiness when added to the marinade.
- Herbs - Add some herbs to the marinade or sprinkle over the top before serving. Herbs like parsley, oregano, basil, or thyme work well.
- Cheese - Add some feta cheese before serving!
Substitutions
- Shrimp - Substitute the shrimp with cubed boneless, skinless chicken breast or thighs, salmon or a white fish, tofu or chickpeas. You may have to adjust the time spent in the oven for any of these other proteins.
How To Make Sheet Pan Shrimp And Veggies: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 425℉.
Prepare the rimmed baking sheet by spraying or brushing the sheet with oil.
Make the shrimp marinade by combining the garlic, oregano, lemon zest, lemon juice, black pepper, and ½ teaspoon of salt. Add in ½ cup of olive oil and combine.
Step 2: Add the shrimp to the marinade and set aside.
Step 3: Cut the vegetables and place them on the rimmed baking sheet.
Drizzle the vegetables with 3 tablespoons of olive oil. Sprinkle ½ teaspoon of salt over the top.
Drain the shrimp and add it to the pan.
Step 4: Bake for 15-20 minutes until the vegetables are done.
Serve.
Confidence Tip
The mushrooms will add some added juice to the pan when they are roasting. If you prefer not to have that juice, substitute the mushrooms for another veggie or omit them altogether.
How to Peel Shrimp
You can buy your shrimp pre-peeled to save time, but it tends to be more expensive. To peel the shrimp yourself for this recipe:
- Rinse the shrimp: Set the shrimp in a colander and run under cold water to remove any debris.
- Remove the legs: Gently pull off the small legs from the bottom of the shrimp.
- Remove the shell: Hold the shrimp by the tail. Starting at the head end where you removed the legs, use your fingers to crack open and peel away the shell. As you reach the tail, use your other hand to keep the small tail section attached as you peel (or you can remove the tail too if you’d like).
- Save or discard the shells. You can use the shells to make homemade fish stock. If you’re not making the stock right away you can freeze them, sealed tightly, for up to one month.
When I think of comfort food or easy food to prep and have in the house, my mind goes straight to Grandma's Chicken Soup recipe. I simply add noodles or make matzo balls and I am in heaven!
How to Devein Shrimp
The shrimp's digestive tract runs along its backside, opposite the legs. It’s common to leave it in, but it can be gritty. I like to remove it before I make sheet pan shrimp. Here’s how:
- Make a shallow slit down the back of the shrimp: Run a pairing knife from the head to the tail, being careful not to cut too deeply.
- Remove the dark vein: Use the tip of your knife or your hands to gently remove the vein. Rinse the shrimp under cold water once more to remove any leftover gunk, then pat dry before cooking or marinating.
Serving Suggestions
- Over Quinoa, Rice, or Cauliflower Rice – To make it a more filling meal.
- With Warm Pita or Gluten-Free Flatbread – Perfect for scooping up all the flavorful juices.
- Over a Bed of Greens – Turn it into a warm salad with arugula or spinach.
- With Salad - I like serving a fresh salad along with the shrimp like the Arugula Salad With Goat Cheese, or the fresh and lemony Asparagus Salad.
Frequently Asked Questions
Yes you can. You will need to adjust the cooking time as it may take a few minutes longer to cook all the way through. You will also have more water in your sheet pan from the ice crystals that form on the shrimp in the freezer.
It is all about the spices that you use. Lemon and garlic are a natural pairing; however, you can also add cumin, coriander, or any spice that you have to naturally lift up the flavor of seafood.
Salads To Pair With Shrimp
Let me know your thoughts on this Sheet Pan Shrimp And Veggies by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Easy Sheet Pan Shrimp And Veggies
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Equipment
- 1 Rimmed Baking Sheet
Ingredients
- 3 garlic cloves minced
- 1 ½ tbsps fresh oregano chopped
- 1 lemon zest and juice
- ¾ cup extra virgin olive oil divided
- ¼ teaspoon ground black pepper
- 1 teaspoon kosher salt divided
- 1 ½ lbs shrimp cleaned and tails off
- 1 zucchini sliced in half lengthwise and then cut into half moons
- ½ red bell pepper sliced thin
- ½ yellow bell pepper sliced thin
- ½ onion sliced thin
- 4 oz crimini mushrooms optional
- ¼ teaspoon crushed red pepper optional
Instructions
- Preheat the oven to 425℉.
- Prepare the rimmed baking sheet by spraying or brushing the sheet with oil.
- Make the shrimp marinade by combining the garlic, oregano, lemon zest, lemon juice, black pepper, and ½ teaspoon of salt. Add in ½ cup of olive oil and combine.
- Add the shrimp to the marinade and set aside.
- Cut the vegetables and place them on the rimmed baking sheet.
- Drizzle the vegetables with 3 tablespoons of olive oil. Sprinkle ½ teaspoon of salt over the top.
- Drain the shrimp and add it to the pan.
- Bake for 15-20 minutes until the vegetables are done.
- Serve.
Notes
- Rinse the shrimp: Set the shrimp in a colander and run under cold water to remove any debris.
- Remove the legs: Gently pull off the small legs from the bottom of the shrimp.
- Remove the shell: Hold the shrimp by the tail. Starting at the head end where you removed the legs, use your fingers to crack open and peel away the shell. As you reach the tail, use your other hand to keep the small tail section attached as you peel (or you can remove the tail too if you’d like).
- Make a shallow slit down the back of the shrimp: Run a pairing knife from the heat to the tail, being careful not to cut too deeply.
- Remove the dark vein: Use the tip of your knife or your hands to gently remove the vein. Rinse the shrimp under cold water once more to remove any leftover gunk, then pat dry before cooking or marinating.
Gwen Wolken says
A simple easy dinner!