This Sheet Pan Shrimp With Vegetables comes together in about 20 minutes with juicy shrimp, roasted vegetables, and a simple lemon garlic seasoning that brightens everything on the pan. It's light, flavorful, and perfect when you want a healthy dinner without a lot of fuss. If shrimp is already a favorite in your kitchen, you might also enjoy my Shrimp Scampi Without Wine, another quick seafood dinner that's big on flavor and easy enough for a weeknight.
Sheet Pan Shrimp At A Glance
- ⏱ Total Time: 20 minutes (10 min prep + 10 min cook)
- 👨👩👧 Servings: 4
- 🌍 Cuisine Type: Mediterranean-Inspired / Easy Weeknight Dinner
- 🍤 Flavor Profile: Tender roasted shrimp with garlic, lemon, olive oil, and colorful vegetables for a bright, savory Mediterranean flavor
- 🥗 Dietary Info: Naturally gluten-free, dairy-free, low carb, and high protein
- 📦 Storage Notes: Store leftovers in an airtight container in the refrigerator for up to 2 days. Shrimp reheats best gently in a skillet to avoid overcooking.
- ⭐ Why You'll Love It: A fast sheet pan dinner that delivers big flavor with minimal prep. Everything cooks together on one pan, making it perfect for busy weeknights and easy cleanup.
Save And Summarize This Recipe
Shrimp is one of my favorite proteins for a fast dinner because it cooks in just minutes and takes on Mediterranean flavors beautifully. If you enjoy shrimp recipes like Greek Shrimp With Feta or Shrimp Oreganata, this easy sheet pan version is another simple way to get a flavorful seafood dinner on the table quickly.
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For serving, I like to keep things fresh and simple with a light salad or grain on the side. Arugula With Dates And Feta or the Lentil Salad both pair really well with the roasted shrimp and vegetables.
Key Ingredients
You will need the following ingredients to make this sheet pan shrimp with vegetables:
- 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.
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Variations
- 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.
How To Make Sheet Pan Shrimp: 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.
Gwen's Pro 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.
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.
If you enjoy easy seafood dinners like this one, there are plenty of other Mediterranean-style options to try. Mediterranean Salmon is a simple, flavorful dinner that comes together quickly, while Roasted Halibut is another light seafood dish that feels a little special but is still easy enough for a weeknight. Both are great choices when you want something fresh, healthy, and full of bright Mediterranean flavors.
Sheet Pan Shrimp FAQ's
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.
More Mediterranean Seafood Dinners
Let me know your thoughts on this Recipe For Shrimp And Vegetables by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Sheet Pan Shrimp With Vegetables (Lemon Garlic)
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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.
Gwen Wolken says
A simple easy dinner!