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Sheet Pan Shrimp and Vegetables

This sheet pan shrimp and vegetables recipe combines juicy, flavorful shrimp with colorful, caramelized vegetables, all roasted together on a single pan. The dish features tender, slightly crispy textures with vibrant, smoky aromas that fill the kitchen as it bakes—a simple, healthy, and fuss-free dinner option.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound shrimp peeled and deveined
  • 2 bell peppers bell peppers any color, sliced into strips
  • 2 zucchinis zucchini sliced into rounds
  • 3 cloves garlic minced
  • 2 tablespoons olive oil plus extra for drizzling
  • 1/2 teaspoon smoked paprika optional but adds depth
  • 1 lemon lemon for juice and zest
  • to taste salt and pepper for seasoning
  • chili flakes optional chili flakes for added heat

Equipment

  • Sheet pan
  • Parchment paper or oil spray
  • Mixing bowls
  • Sharp knife
  • Measuring spoons
  • Lemon

Method
 

  1. Preheat your oven to 220°C (430°F). Line a large sheet pan with parchment paper or lightly oil it to prevent sticking.
  2. Prepare your ingredients: peel and devein the shrimp, then chop the bell peppers into strips and slice the zucchinis into rounds. Mince the garlic and set everything aside.
  3. In a small bowl, toss the shrimp with 1 tablespoon of olive oil, a pinch of salt and pepper, and half a teaspoon of smoked paprika if using. Set aside to marinate briefly.
  4. Spread the sliced bell peppers and zucchini on the prepared sheet pan in a single layer. Drizzle with 1 tablespoon olive oil, sprinkle with salt, pepper, and chili flakes if you like some heat. Toss gently to coat evenly.
  5. Place the sheet pan in the oven and roast the vegetables for about 10 minutes until they start to soften and develop golden edges, filling the air with a sweet, smoky aroma.
  6. Remove the pan from the oven. Push the vegetables to one side and add the seasoned shrimp and minced garlic to the empty space. Drizzle a little more olive oil over the shrimp if needed, then toss everything gently to combine.
  7. Return the pan to the oven and roast for an additional 6-8 minutes, until the shrimp turn pink and opaque with a slight char at the edges, and the vegetables are tender and caramelized.
  8. Remove the pan from the oven. Squeeze fresh lemon juice all over the dish and sprinkle with zest if desired. Let it rest for a couple of minutes to allow flavors to meld.
  9. Garnish with chopped herbs if you like, then serve hot directly from the sheet pan, enjoying the colorful, crispy, juicy bites that come together with minimal fuss.

Notes

Feel free to swap in other vegetables like cherry tomatoes or asparagus. Keep a close eye on the shrimp to prevent overcooking. For extra flavor, add a dash of white wine or honey before roasting.