Name: Sheet Pan Shrimp and Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound large shrimp (peeled and deveined); 1 red bell pepper bell pepper (sliced into strips); 1 small zucchini (sliced into thin rounds); 2 tablespoons olive oil (good quality, fruity preferred); 2 cloves garlic (minced); 1 lemon lemon (zest and juice); 1/2 teaspoon smoked paprika (optional for warmth); to taste salt and pepper (for seasoning)

This sheet pan shrimp and vegetables recipe is my answer to busy nights when I still crave something fresh and satisfying. It’s one of those dishes that feels like a little victory—minimal fuss, maximum flavor, all in one pan. I love how the smell of garlic and lemon fills the kitchen while it roasts, making everything feel a bit more special, even on a hectic weeknight.

What keeps me coming back to this recipe is how adaptable it is. You can toss in whatever vegetables are lingering in the fridge, and the shrimp cooks quickly enough that I can get dinner on the table in under 30 minutes. It’s honest, unpretentious, and honest-to-goodness good, no matter how many times I make it.

Focusing on the simplicity and versatility of sheet pan cooking, this recipe emphasizes how it can be a go-to for busy weeknights, yet still flavorful enough to feel special. It highlights the beauty of minimal cleanup and the way a single pan can deliver balanced, crispy, and juicy bites with minimal fuss.

The Unexpected Joy of Simple Roasting

I love how this dish can turn a chaotic weeknight into a cozy moment with just one pan.
There’s a quiet satisfaction in watching the shrimp turn pink and juicy while the veggies caramelize slightly.
Cooking this reminds me of lazy summer evenings when everything feels simple and right.
I get a little proud every time I pull this out—it’s honest food that feels like a small triumph.

The spark behind this dish

This recipe came together on a night when I was juggling a million things and needed something quick, healthy, and satisfying. I realized that roasting everything on a single sheet could turn out to be a game-changer—less cleanup, more flavor. Sometimes, the best ideas are born out of necessity, and this dish is proof that simple can be special. It’s become my go-to for those nights when I want a wholesome meal without fuss.

Contextual origin, trivia, or history

This dish has roots in busy coastal towns where quick, fresh seafood meals were essential for fishermen and their families.
It draws inspiration from Mediterranean one-pan meals, emphasizing vibrant flavors and minimal cleanup, a tradition dating back centuries.
The idea of roasting seafood with vegetables on a sheet pan gained popularity in modern kitchens for its simplicity and flavor concentration.

Ingredient breakdown

Shrimp: I like mine large, plump, and pink—watch for that opaque, juicy glow; it’s my sign to pull them off the heat. Swap for scallops if you want a richer bite, but watch the timing—less is more.
Bell peppers: I prefer red for their sweet, smoky aroma when roasted; they turn tender and caramelized, adding color and depth. Yellow or orange work too, just keep an eye on their softer texture.
Zucchini: I slice these thin so they crisp up nicely and don’t release too much water. Skip them if you want less moisture, or try summer squash for a slightly sweeter flavor.
Olive oil: I drizzle liberally, aiming for a shiny, crackling surface. Use a good fruity one—your dish will feel richer. If you want less fat, reduce the oil but don’t skip it entirely.
Lemon: I zest and squeeze for that bright, zingy contrast—the aroma alone lifts everything. If lemon’s not your thing, a splash of vinegar can mimic that tang without the citrus.
Garlic: I crush it to release a fragrant, slightly nutty aroma as it roasts. Keep some raw garlic on the side if you love that punch, but be careful not to burn it—bitter scent alert!
Seasonings: I keep it simple with salt, pepper, and a pinch of smoked paprika for warmth. Feel free to toss in your favorite herbs—basil, oregano, or thyme—toward the end for freshness.

Spotlight on key ingredients

Shrimp:

I prefer mine large, plump, and pink—watch for that opaque, juicy glow; it’s my sign to pull them off the heat. Swap for scallops if you want a richer bite, but watch the timing—less is more.
Bell peppers: I prefer red for their sweet, smoky aroma when roasted; they turn tender and caramelized, adding color and depth. Yellow or orange work too, just keep an eye on their softer texture.

Vegetables & Oil:

Zucchini: I slice these thin so they crisp up nicely and don’t release too much water. Skip them if you want less moisture, or try summer squash for a slightly sweeter flavor.
Olive oil: I drizzle liberally, aiming for a shiny, crackling surface. Use a good fruity one—your dish will feel richer. If you want less fat, reduce the oil but don’t skip it entirely.

Notes for ingredient swaps

Fresh Shrimp: I prefer large, wild-caught shrimp for their juicy texture and sweet flavor—swap with bay scallops for a tender bite, but reduce cooking time slightly.
Vegetables: I love bell peppers and zucchini for their bright, smoky, and tender qualities—try asparagus or broccoli for different textures, adjusting roasting time accordingly.
Olive Oil: I use a fruity extra virgin for flavor—can substitute with avocado oil or light sesame oil, which will change the aroma slightly but keep the roasting crisp.
Lemon: I zest and juice for brightness—swap with lime or orange for a sweeter or more tangy twist, or skip citrus altogether and add a splash of vinegar.
Spices: I keep it simple with salt, pepper, and smoked paprika—try chili powder or cumin for a smoky, warming flavor that complements seafood well.
Herbs: I finish with fresh parsley or basil—dried oregano or thyme can work in a pinch, but add toward the end to preserve their brightness.
Garlic: I crush fresh garlic cloves—if you prefer milder flavor, roast garlic cloves whole or use garlic powder for convenience.

Equipment & Tools

Sheet pan: Roasting everything evenly in one go.
Parchment paper: Prevent sticking and make cleanup easier.
Sharp knife: Precisely chopping vegetables and preparing shrimp.
Mixing bowl: Tossing vegetables and shrimp with seasonings.
Measuring spoons and lemon: Accurately adding seasonings and fresh citrus.

Step-by-step guide to sheet pan shrimp

Preheat your oven to 220°C (425°F).
Line a large sheet pan with parchment paper for easy cleanup.
Prepare your equipment: a sharp knife, a mixing bowl, and a measuring spoon.
Peel and devein 1 pound of large shrimp; set aside to drain excess moisture.
Chop vegetables: 1 bell pepper into strips, 1 zucchini into thin rounds, 1 small red onion into wedges.
In a bowl, toss vegetables with 2 tablespoons olive oil, salt, pepper, and 1 teaspoon smoked paprika.
Spread vegetables evenly on the sheet pan, leaving space for shrimp.
Bake vegetables for 15 minutes until they begin to soften and caramelize around the edges.
Meanwhile, toss shrimp with 1 tablespoon olive oil, 2 minced garlic cloves, zest and juice of 1 lemon, and a pinch of chili flakes if desired.
After 15 minutes, add the seasoned shrimp to the pan, spreading them out evenly.
Return to the oven and roast for another 8–10 minutes, until shrimp are pink, firm, and opaque, and vegetables are tender and slightly charred.
Check for doneness: shrimp should be juicy and opaque, vegetables caramelized, and the aroma fragrant with garlic and lemon.
Remove from oven and let rest for 2 minutes to allow flavors to settle.
Finish with a squeeze of fresh lemon juice, a drizzle of olive oil, and chopped herbs if using.
Serve hot directly from the sheet pan, garnished with extra lemon wedges.

Let the dish rest for a couple of minutes off the oven, then squeeze fresh lemon over the top. Serve directly from the pan for a casual, no-fuss presentation. Garnish with chopped herbs if desired, and enjoy the juicy shrimp paired with tender, caramelized vegetables.

How to Know It’s Done

Shrimp are pink and opaque, with a slight bounce when pressed.
Vegetables are tender with caramelized edges and a smoky aroma.
Overall dish smells bright with garlic, lemon, and roasted herbs, indicating full flavor development.