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
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1 lb (450 g) raw shrimp, peeled and deveined
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 zucchini, sliced into half-moons
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1 red onion, cut into wedges
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2 tbsp olive oil, divided
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1 tsp smoked paprika
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp dried oregano
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Salt and black pepper, to taste
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Juice of ½ lemon
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Fresh parsley, chopped (optional garnish)
Instructions
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Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
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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.
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Roast veggies for 10 minutes.
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Season shrimp: While veggies roast, toss shrimp with remaining olive oil, spices, salt, pepper, and lemon juice.
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Add shrimp to the pan, nestling them among the veggies.
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Roast again for 8–10 minutes, until shrimp are pink, opaque, and just curled.
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Finish & serve: Sprinkle with fresh parsley and serve hot.
Notes
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Dry shrimp well before seasoning to avoid steaming.
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Don’t overcrowd the pan—use two pans if doubling the recipe.
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Cut veggies evenly so they cook at the same rate.
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Watch the shrimp closely at the end; overcooking makes them rubbery.