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Honestly, Sheet Pan Shrimp might be the most effortlessly impressive dinner I make on a regular basis, and my whole family agrees. Plump, juicy shrimp and colorful roasted vegetables come out of the oven perfectly seasoned with Italian herbs, garlic, and olive oil, and everything looks so good. One pan, minimal effort, and a dinner that tastes like you went all out.
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I make this for busy weeknights, meal prep lunches, and light summer dinners. It’s a quick seafood meal that feels healthy but is still filling enough to satisfy everyone. High in protein and naturally low-carb, it’s my most reliable last-minute dinner. Leftovers keep in the fridge for up to 3 days and reheat easily in the oven or on a skillet.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Sheet Pan Shrimp with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s exactly how to get perfectly cooked and juicy shrimp and beautifully roasted vegetables every time.
Preheat and Prep Your Pan
Get your oven preheating to 425°F (220°C) right away so it’s fully up to temperature by the time your vegetables are ready to go in. A properly preheated oven is what gives you those caramelized, slightly charred edges on the vegetables instead of steamed, soggy ones.
While it heats up, grab a large rimmed sheet pan and line it with parchment paper, because a parchment-lined baking sheet not only helps prevent sticking, but also keeps cleanup simple; you’re going to thank yourself later.
Season the Vegetables
Arrange the broccoli florets, cherry tomatoes, chopped red bell pepper, sliced and chopped zucchini, and quartered red onion on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with 1 teaspoon of Italian seasoning, and season with salt and black pepper.
If you want, stir in a little lemon zest with the Italian seasoning for a citrus kick, smoked paprika for a smoky depth, or red pepper flakes for a subtle heat in a small bowl before sprinkling it over the veggies. Then, toss everything right in the pan until the vegetables are evenly coated.
You’re going to spread them out in a single layer so they roast up nicely rather than steam, and that’s why you need a large baking sheet to fit them all comfortably. A roasting sheet pan is ideal here because the raised edges keep everything in place as you toss.
Roast the Vegetables First
Slide the rimmed baking sheet with the veggies into the oven and roast them for 10 to 12 minutes, or until they begin to soften and develop light charred edges. You want them partially done at this stage, not fully cooked, because they’ll continue roasting once the shrimp go in.
Add Shrimp and Seasonings
Remove the heads, shells, and digestive tracts (the black lining along the back) of the raw shrimp with a shrimp deveiner tool. This step not only keeps the shrimp looking neat and presentable but also improves their taste and texture.
Rinse the peeled and deveined shrimp, then pat them dry with paper towels to remove excess moisture. I use medium shrimp here, but large shrimp are also perfectly fine; you’ll just have to cook them a bit longer. You can also use marinated shrimp, though that’s totally optional.
Remove the pan from the oven and nestle the fresh shrimp evenly scattered among the roasted vegetables. Drizzle with the extra olive oil, sprinkle with the remaining Italian seasoning, and add the minced fresh garlic.
You could swap the remaining half of the olive oil for melted butter to give the shrimp a richer finish. If you’re worried about minced garlic burning at 425°F, swap it for garlic powder for a more even, mellow garlic flavor with less risk of scorching.
Toss and Roast
Toss gently to coat everything evenly. A pair of mini silicone-tipped tongs makes it easy to toss without breaking up the vegetables or knocking the shrimp off the pan. Return the pan to the oven and roast for an additional 8 to 10 minutes.
You’ll know you have perfectly cooked shrimp when they are pink and opaque all over. Just keep a close eye on them toward the end because shrimp cook fast, and overcooking makes them rubbery instead of tender.
Serve Immediately
Take the pan straight to the table and serve right away while everything is hot. You may garnish it with freshly chopped parsley or lemon wedges, or enhance its bright flavors with freshly squeezed lemon juice. Pair with quinoa, rice, or warm corn tortillas for a complete meal.
Enjoy!
This shrimp recipe travels well to potlucks and casual cookouts. Transfer the shrimp and vegetables into a large airtight container right after cooking and transport them in an insulated carrier to keep everything warm. If you’re adding any garnishes, pack them separately.
Sheet Pan Shrimp
Equipment
- Roasting sheet pan large and lined with parchment
Ingredients
- 1 pound raw medium shrimp peeled and deveined
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 1 red bell pepper chopped
- 1 small zucchini sliced and chopped
- ½ red onion quartered
- 2 tablespoons olive oil divided
- 2 teaspoons Italian seasoning divided
- 1 teaspoon minced garlic
- Salt and black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C) to ensure even cooking and caramelization.
- Arrange the broccoli, cherry tomatoes, red bell pepper, red onion, and zucchini on a large sheet pan. Drizzle with 1 tablespoon olive oil, sprinkle with 1 teaspoon Italian seasoning, and season with salt and black pepper. Toss until evenly coated.2 cups broccoli florets, 1 cup cherry tomatoes, 1 red bell pepper, 1 small zucchini, ½ red onion, 2 tablespoons olive oil, 2 teaspoons Italian seasoning, Salt and black pepper
- Roast the vegetables for 10 to 12 minutes, or until they begin to soften and develop light charred edges.
- Remove the pan from the oven and nestle the shrimp among the vegetables. Drizzle with the remaining 1 tablespoon olive oil, sprinkle with the remaining 1 teaspoon Italian seasoning, and add the minced garlic. Toss gently to coat everything evenly.1 pound raw medium shrimp, 1 teaspoon minced garlic
- Return the sheet pan to the oven and roast for an additional 8 to 10 minutes, or until the shrimp are pink, opaque, and cooked through. Avoid overcooking to keep the shrimp tender.
- Serve immediately. Pair with quinoa, rice, or warm corn tortillas for a complete meal.
Notes
Nutrition
How to Store Leftovers
Let the shrimp and vegetables cool completely before storing, then transfer them to an airtight glass container and refrigerate for up to 3 days. Reheat gently in a skillet over medium-low heat with a small splash of water or olive oil to keep the shrimp from drying out.
For longer storage, freeze in a freezer-safe container or a large freezer bag for up to 2 months and thaw overnight in the refrigerator before reheating. You can also freeze the veggies and shrimp separately for the best results.
What to Serve With Sheet Pan Shrimp
It’s versatile enough to pair with just about anything. Serve it over fluffy white rice or quinoa to soak up all the garlicky, herby pan juices, and finish with a squeeze of fresh lemon juice and a sprinkle of fresh parsley for brightness. Or wrap everything up in warm corn tortillas for a casual taco-style dinner.
Crusty bread works nicely for mopping up the bottom of the pan, too. Garlic bread, roasted potatoes, or a bowl of pasta with olive oil and parmesan are all solid options that round out the meal without making things heavy.
You can also serve it with steamed green beans or honey-glazed asparagus for extra vegetables. For drinks, lemonade or iced tea adds a refreshing touch to this light summer dinner.
More Easy Recipes for You to Try at Home
I’ve got other easy seafood dinners perfect for busy weeknights.
