Sheet Pan Roasted Shrimp & Veggies
You had me at sheet pan.
These days, by the time dinner comes around I can barely keep my eyes open!
Between school, work, holidays and life? I’m spent. Don’t get me wrong. These are all good things, but mama’s tired.
When it comes to dinner, I want something quick, easy and flavorful.
I love how colorful this dish is, and the options are endless as far as what veggies to use! And shrimp! I always forget how much I love shrimp!
Serve this alone, over rice, or pasta. It’s oddly satisfying.
Push the pumpkin aside, let’s start your week off right.
Sheet Pan Roasted Shrimp & Veggies
- Yield: 4 1x
Description
Quick and easy sheet pan meal with flavorful shrimp and tons of veggies for the perfect weeknight meal.
Ingredients
Scale
- 1 red onion (large dice)
- 1 red bell pepper (large dice)
- 1 cup crimini mushrooms (stems removed and halved)
- 1 1/2 cups broccoli florets
- 3 tablespoons olive oil (divided)
- 1 teaspoon salt (divided)
- 1/2 teaspoon pepper (divided)
- 1/4 teaspoon lemon pepper
- 3/4 teaspoon paprika (divided)
- 1 pound uncooked shrimp (peeled and deveined)
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 425 degrees. Add the onion, bell pepper, mushrooms and broccoli to a large sheet pan. Add 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon lemon pepper, and 1/4 teaspoon paprika to the veggies and toss evenly. Roast in the oven for 15 minutes.
- Meanwhile in a separate bowl add the shrimp, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon paprika, and 1/2 teaspoon garlic powder. Toss until shrimp is evenly coated.
- Remove veggies after 15 minutes and add the shrimp directly to the pan with the veggies, spreading out evenly. Place back in the oven for another 5-7 minutes. Remove and serve alone, or over rice or pasta.
This was a great recipe. I used up some veggies I had plus broccoli and bit of aspargus. I also put in some raw sweet potatoe. Turned out perfect. Hubby said to make it again. I served with with wild rice.
Yum that sounds great!!
This is delicious! I added sliced lemons to the top after I added the shrimp. Yum.
Always love more lemon!
I just made your recipe and my husband and I loved it!
I’m so glad!!
My kids love this recipe thanks so much!
I’m so happy! Such a win
Can anything be substituted for the shrimp??
Sure! Chicken, fish or steak would work!
This was delicious and super easy to make. Highly recommend to be added to your recipe rotation!
Made this for dinner tonight – so delicious!! Both my fiancé and I loved it! The seasoning on the shrimp was perfect. We paired it with a side of basmati rice. Yum!!
Making this tonight with some nice jumbo shrimp! No lemon pepper though, all out..will let you know the outcome!
Thanks
Joanne
This dinner was not only delicious, but it was a quick and easy dinner to make after work. It was enjoyed by the whole family! Looking forward to making it again real soon.
So glad you loved it!
Asparagus is great I put milkman teriyaki baste and glaze and tossed with shrimp not much just enough to cover lightly delicious
Yum! Sounds great!
What vegetable could be substituted for the broccoli? Sugar snap peas or frozen peas added with the shrimp?
I think cauliflower or snap peas would be great!
What vegetable could be substituted for the broccoli? Frozen peas added with the shrimp or sugar snap peas?
Whatever your favorite veggie is would be fine.
I had this recipe saved for a while and decided to try tonight. OMG this was so delicious. After eating so much between Thanksgiving and Christmas and wanting to cut back, this hit the spot. Thank you!!!!!
Yay! I’m so glad you loved it!
Cooked or raw shrimp??
I add it raw!
Can this recipe be made with cooked frozen shrimp? If so, when would you add the shrimp?
I haven’t tried it, but I’m afraid it might be too wet and cause everything to steam rather than brown…
Amazing! I made with the veggies I had on hand: zucchini, mushrooms, red onion and cherry tomato. I added lemon zest to the shrimp.I also cooked the veggies for just 8 minutes (I like my veggies al dente). Next time I’ll cook them for just 4 minutes. I will also serve over brown rice. Thank you for he recipe and inspiration!!!
Love all the adjustments you made, especially the lemon! So glad you liked it too!
Do you have any idea what the nutrition facts would be for this?
I just tried that tonight, super easy to male and soooo tasty.
i didn’t put any oil coz i was out but some lemon ans a tablespood of mustard.
delicious !
thank you for this 🙂
Yay! So glad you enjoyed it!
I love avoiding as many dishes as possible!
Those roasted veggies looks great!
The directions are nowhere to be found… I am in the middle of making this & I don’t know what to do with the shrimp!!!