Sheet Pan Shrimp

Sheet Pan Shrimp is my go-to when I want a healthy dinner that comes together fast and leaves almost nothing to clean up at the end of the night. Plump shrimp and roasted vegetables seasoned with Italian herbs and garlic come out of the oven juicy, flavorful, and absolutely gorgeous on the pan. It is high in protein, naturally low-carb, and perfect for weeknight dinners, meal prep, and light summer meals. Store leftovers in the fridge for up to 3 days and reheat in the oven or a skillet.

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Prep Time 15

Cook Time 25

Total Time 40

Course Dinner, Main Course

Cuisine American, Italian

Servings

Calories 190 kcal

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

Here are a few tips I've picked up from making Sheet Pan Shrimp on repeat.

Use a large sheet pan: Crowding the vegetables causes them to steam instead of roast, so spread everything out in a single layer with some space between pieces.

Pat the shrimp dry: Before adding the shrimp to the pan, pat them dry with paper towels so they roast evenly and don't release excess moisture onto the other ingredients.

Add the shrimp in a single layer: Nestle each shrimp flat against the pan rather than overlapping them so they cook evenly and get a little color on the edges.

Watch the garlic closely: Minced garlic added in the second roast can brown quickly at 425°F, so toss it in well with the oil and seasoning to coat it and reduce the risk of burning.

Pull them at pink and opaque: Shrimp are done the moment they turn pink and curl into a loose C shape. A tight curl means they're overcooked, so check them at the 8-minute mark.

Store with the juices: When refrigerating leftovers, keep any pan juices with the shrimp and vegetables in the container so they stay moist and flavorful when reheated. They'll keep in the fridge for up to 3 days or freeze for up to 2 months, and reheat well on the stovetop.

Nutrition

Calories: 190kcalCarbohydrates: 11gProtein: 18gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 143mgSodium: 667mgPotassium: 580mgFiber: 3gSugar: 5gVitamin A: 1717IUVitamin C: 97mgCalcium: 117mgIron: 2mg

Keyword Sheet Pan Shrimp