Sheet-Pan Shrimp & Veggies – Your New Weeknight Hero (One Pan, 30 Minutes, No Kidding!)

Hey friends, Beau here. Let me paint a picture I know all too well: it’s 6 PM. You’re staring into the fridge, the cabinets, and then back at the clock. The family’s hungry, you’re tired, and the last thing you want is a sink full of dishes. The takeout menus are calling your name, but your wallet (and maybe your wellness goals) are giving you the side-eye.

Sound familiar? You’re not alone. That exact scenario is why I created Feastical—to prove that real, soul-satisfying food doesn’t have to be complicated or create a culinary crime scene in your kitchen. Today, I’m handing you the ultimate key to unlocking your weeknight freedom: the glorious, the mighty, the supremely easy Sheet-Pan Shrimp and Roasted Vegetables.

This isn’t just a recipe; it’s a strategy. One sheet pan. Thirty minutes, start to finish. The result? Juicy, spice-kissed shrimp and a rainbow of tender-crisp veggies, all caramelized at the edges from a hot oven. It’s healthy, it’s vibrant, and the flavor is unbelievably bold for something so simple. We’re talking minimal prep, maximum applause. So, let’s ditch the stress, grab a single pan, and make a dinner that tastes like you spent all afternoon on it. Trust me, this one’s a game-changer.

Why This Recipe Has a Permanent Spot in My Rotation

This recipe takes me straight back to my early twenties, living in my first apartment with a kitchen the size of a postage stamp. I had two bowls, one decent knife, and a baking sheet I used for everything—cookies, frozen pizza, you name it. My mom, the queen of practical magic in the kitchen, visited one chaotic Tuesday and saw me about to boil another sad packet of ramen.

She laughed, opened my nearly bare fridge, and pulled out a forgotten bell pepper, a half-used onion, and a bag of frozen shrimp from the freezer. “We’re not surrendering to Tuesday,” she declared. In ten minutes, she had everything chopped, tossed with oil and what spices I had (paprika was the hero), and thrown on my one trusty sheet pan. Twenty minutes later, we were eating a meal that felt restaurant-worthy. It was the moment I truly understood that good cooking isn’t about fancy tools or complex techniques; it’s about smart, flavorful combinations and respecting your ingredients (and your time). This dish is that lesson, perfected. Every time I make it, I think of my mom and that tiny kitchen, and I’m reminded that the best meals often come from the simplest plans.

Gathering Your Flavor Arsenal

Here’s the beautiful part: the ingredient list is short, sweet, and flexible. This is your canvas! Here’s what you’ll need for the base recipe, plus my chef-y notes to guide you.

• 450g (1 lb) raw shrimp, peeled and deveined – The star! I prefer large (21/25 or 31/40 count) for a meatier bite. Get them with tails on or off—your call. Thaw frozen shrimp overnight in the fridge or in a cold water bath for 30 minutes. Pat them very dry with paper towels; this is the secret to getting them to roast, not steam.
• 1 red bell pepper & 1 yellow bell pepper, sliced – Color and sweetness! They roast into lovely, soft strips. No yellow? Use two reds or an orange. Green bell peppers work but are a bit more bitter.
• 1 zucchini, sliced into half-moons – Adds a lovely texture and soaks up all the delicious spices. Yellow squash is a perfect twin here.
• 1 red onion, cut into wedges – Roasting tames the sharp bite and brings out its natural sweetness. It gets those gorgeous, slightly charred edges that are pure flavor gold.
• 2 tbsp olive oil – Divided. Our cooking medium and flavor carrier. A good extra-virgin olive oil adds fruitiness, but avocado oil works great for a higher smoke point.
• 1 tsp smoked paprika – THIS IS NON-NEGOTIABLE. It gives the entire dish a warm, deep, subtly smoky backbone. If you only have sweet paprika, add a tiny pinch of cumin or chipotle powder for depth.
• ½ tsp garlic powder & ½ tsp onion powder – These dried friends distribute flavor evenly and efficiently. They’re the workhorses of quick seasoning. Fresh minced garlic can burn at this high heat.
• ½ tsp dried oregano – A touch of herby, Mediterranean flair. Thyme or an Italian herb blend are fabulous substitutes.
• Salt and freshly cracked black pepper, to taste – Season in layers! Don’t be shy.
• Juice of ½ lemon – The bright, fresh finish that makes everything pop. We’ll toss the shrimp in it before roasting for a flavor infusion.
• Fresh parsley, chopped (for garnish) – A little green for freshness and color. Cilantro or chives would also be lovely here.

Let’s Get Cooking: Your Foolproof Roadmap

Ready? This is where the magic happens. Follow these steps, lean into the tips, and you’re guaranteed a win.

1. Preheat and Prep. Crank your oven to 220°C (425°F). This high heat is crucial for getting caramelization without steaming. While it heats, line your sheet pan with parchment paper. (My #1 hack for zero-scrub cleanup!). If you don’t have parchment, a light grease with oil will do.Chef’s Tip: If you have the time, pop the empty sheet pan in the oven as it preheats. A hot pan gives the veggies an instant sear, kicking off the browning process the second they hit the metal.
2. Veggie Toss, Round One. In a large bowl, combine your sliced bell peppers, zucchini, and red onion. Drizzle with 1 tablespoon of the olive oil. Sprinkle over half of your smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Now, get your hands in there! Toss everything until every single veggie piece is lovingly coated. This hands-on method is way better than a spoon.Chef’s Tip: Why season the veggies first? They take longer to cook than the shrimp. Giving them this solo time with the spices allows their flavors to deepen beautifully.
3. Roast the Veggies. Spread the seasoned veggies out on your prepared pan in a single, even layer. No piling! We want hot air to circulate. Slide the pan into your hot oven and set a timer for 10 minutes. This head start is the key to perfectly cooked everything.
4. Shrimp Prep. While the veggies roast, take your dried-shrimp and place them in the same bowl (fewer dishes!). Add the remaining 1 tbsp olive oil, the rest of your spices, and the juice from half a lemon. Toss to coat. The acid in the lemon juice will start to “cook” the shrimp slightly on the surface, helping the spices cling.
5. Combine and Conquer. When the 10-minute timer beeps, pull the pan out. The veggies should be just starting to soften and maybe get a few brown spots. Quickly add the shrimp mixture to the pan, nestling them amongst the veggies. Try to get the shrimp in a single layer too.Chef’s Tip: Work quickly here so the oven doesn’t lose too much heat. Use tongs to arrange everything—it’s faster and keeps your fingers safe.
6. The Final Roast. Pop the pan back into the oven for 8-10 minutes. The exact time depends on the size of your shrimp. You’re looking for them to be opaque, pink, and curled into a loose “C” shape. Do not walk away for the last few minutes—shrimp go from perfect to rubbery in a flash!
7. Serve with Style. Once out of the oven, give everything a gentle stir. Taste and adjust seasoning with an extra pinch of salt if needed. Scatter the chopped fresh parsley over the top for that final, fresh touch.

How to Plate This Beauty (It’s Easy, I Promise!)

You’ve done the hard part! Now, let’s turn this sheet-pan wonder into a complete, Instagram-worthy meal. Here are my favorite ways to serve it:

• The Simple Scoop: Just grab a big spoon and serve it straight from the pan onto plates. It’s rustic, honest, and totally acceptable. Drizzle with a little extra virgin olive oil or a squeeze of the remaining lemon half right at the table.
• Over a Bed of Grains: This is my go-to for a hearty meal. Spoon the shrimp and veggies over a fluffy mound of quinoa, couscous, or brown rice. The grains soak up all the delicious, spiced juices from the pan. It’s a texture and flavor dream.
• With a Side of Bread: Got a crusty baguette or some warm pita? Perfect! This dish is basically begging for something to scoop up every last bit of flavor. It’s also fantastic tucked into tortillas for quick shrimp fajita-style wraps.
• Salad Adjacent: For a lighter feel, serve it alongside a simple, crisp green salad with a lemony vinaigrette. The contrast between the warm, roasted ingredients and the cool, crunchy lettuce is fantastic.

Make It Your Own: 5 Delicious Twists

Once you master the base, the world is your oyster (or, well, your shrimp!). Here are some of my favorite spins on this versatile recipe:

1. Mediterranean Vibe: Swap the smoked paprika for 1 tsp dried Italian seasoning. Add halved cherry tomatoes and kalamata olives to the veggie mix. After roasting, crumble over some feta cheese and fresh dill.
2. Spicy Cajun Kick: Replace the spice blend with 2 tsp of your favorite Cajun or Creole seasoning. Add sliced andouille sausage to the pan with the veggies for the first 10 minutes. Garnish with sliced green onions.
3. Lemon-Herb Brightness: Use fresh herbs! Toss the shrimp with the zest and juice of a whole lemon, 2 tbsp chopped fresh dill or parsley, and 2 minced garlic cloves. Keep the veggies simple with just salt, pepper, and oil.
4. Asian-Inspired Glaze: For the shrimp, mix 1 tbsp olive oil, 1 tbsp soy sauce (or tamari), 1 tbsp honey, 1 tsp grated ginger, and 1 minced garlic clove. Toss the veggies in just oil, salt, and pepper. Drizzle any leftover glaze over everything after roasting and garnish with sesame seeds.
5. Veggie Swap-Out: Don’t limit yourself! Broccoli florets, asparagus, sliced mushrooms, or sweet potato cubes are all fantastic. Just remember: harder veggies (like potatoes) might need a 5-10 minute head start before adding the softer ones.

Beau’s Kitchen Notebook

This recipe has been a living, breathing part of my kitchen for years, and it’s evolved with me. I’ve made it on busy Tuesday nights, for casual Friday dinners with friends, and even for a simple, impressive date night at home. The biggest lesson? Don’t overcrowd the pan. If you double the recipe, use TWO sheet pans. Giving everything space is the non-negotiable secret to roasting, not steaming. If things look a little crowded, they’ll still taste good, but you won’t get those beautiful caramelized edges we’re after.

Also, I’ve learned to listen to my oven. They all have personalities! If yours runs hot, check the shrimp at 7 minutes. If it’s a slow-and-steady type, you might need the full 10. Use your eyes and nose—they’re your best tools. Finally, in the summer, I love taking this outside! I make the foil packet version (all ingredients in a giant foil pouch) and throw it on the grill. It’s a whole different, smoky adventure.

Your Questions, Answered (Before You Even Ask!)

Q: My veggies are soggy. What happened?
A: The usual culprit is overcrowding the pan. When veggies are piled on top of each other, they steam in their own moisture instead of roasting. Always use a large enough pan and spread things out. Also, make sure you’re patting your shrimp and any rinsed veggies bone dry before tossing with oil.

Q: Can I use frozen vegetables?
A: You can, but be cautious. Frozen veggies (like bell pepper strips or broccoli) release a lot of water as they cook. I recommend thawing them completely and drying them very, very well first. For best results, fresh is the way to go for this quick-roast method.

Q: How do I know when the shrimp are done?
A> Look for three signs: 1) The color turns from gray/translucent to a solid pinky-white opaque. 2) The flesh feels firm to the touch. 3) They curl into a loose “C” shape. If they curl into a tight “O,” they’re likely overcooked. Start checking at the 8-minute mark!

Q: Can I prep this ahead for meal prep?
A> Absolutely! Chop all your veggies and store them in an airtight container in the fridge. Pat your shrimp dry and keep them in a separate container. Combine and season just before roasting. Leftovers keep beautifully in the fridge for 3 days and reheat well in a skillet or microwave.

Sheet-Pan Shrimp & Veggies : One-Pan, Bold Flavor, No Fuss

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

When dinner needs to be fast, healthy, and cleanup-light, this Sheet-Pan Shrimp & Veggies has your back. Juicy shrimp roast alongside colorful vegetables in one hot oven, picking up smoky spices and caramelized edges—all with a single pan and minimal prep. It’s the kind of recipe you’ll memorize after one try.

---

Ingredients

Scale 1x2x3x

• 1 lb (450 g) raw shrimp, peeled and deveined

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 zucchini, sliced into half-moons

• 1 red onion, cut into wedges

• 2 tbsp olive oil, divided

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp dried oregano

• Salt and black pepper, to taste

• Juice of ½ lemon

• Fresh parsley, chopped (optional garnish)

---

Instructions

• Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.

• Season veggies: In a bowl, toss bell peppers, zucchini, and red onion with 1 tbsp olive oil, half the spices, salt, and pepper. Spread in a single layer on the sheet pan.

• Roast veggies for 10 minutes.

• Season shrimp: While veggies roast, toss shrimp with remaining olive oil, spices, salt, pepper, and lemon juice.

• Add shrimp to the pan, nestling them among the veggies.

• Roast again for 8–10 minutes, until shrimp are pink, opaque, and just curled.

• Finish & serve: Sprinkle with fresh parsley and serve hot.

Notes

• Dry shrimp well before seasoning to avoid steaming.

• Don’t overcrowd the pan—use two pans if doubling the recipe.

• Cut veggies evenly so they cook at the same rate.

• Watch the shrimp closely at the end; overcooking makes them rubbery.

Final Thoughts: This Is More Than Just Dinner

Friends, if you take only one thing from our time together today, let it be this: good food is not a reward for having unlimited time and energy. It is your right, no matter how busy life gets.

This Sheet-Pan Shrimp & Veggies isn’t just a recipe you’ll make once. It’s a framework for reclaiming your evenings. It’s the confidence to know that with a hot oven, a single pan, and a few humble ingredients, you can create something that nourishes both body and spirit. It’s the smell of paprika and roasting vegetables filling your kitchen, and the quiet satisfaction of placing a colorful, healthy meal on the table without a mountain of dishes waiting for you.

It proves my core belief at Feastical: that the most impactful cooking is often the simplest. It’s not about perfection; it’s about possibility. It’s about looking at that pepper and onion in your fridge and seeing a feast, not just scraps. It’s the culinary equivalent of a deep breath on a chaotic night.

So tonight, or any night the clock feels like it’s winning, remember this pan. Remember that you have this strategy in your back pocket. Turn on the oven, chop with abandon, and let the heat do the work.

Here’s to simple food, done well. Here’s to your weeknight victory.

Stay hungry,