Sheet Pan Dinner with Shrimp and Vegetables
A quick and easy sheet pan dinner featuring succulent shrimp roasted alongside vibrant vegetables, seasoned with garlic and herbs for a flavorful, healthy meal all cooked on one pan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
1 pound large shrimp, peeled and deveined
2 cups broccoli florets
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 medium zucchini, sliced into half-moons
1 medium red onion, cut into wedges
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the broccoli florets, red bell pepper strips, yellow bell pepper strips, zucchini slices, and red onion wedges.
Add 2 tablespoons of olive oil, minced garlic, dried oregano, smoked paprika, salt, and black pepper to the vegetables. Toss well to evenly coat.
Spread the seasoned vegetables in a single layer on a large rimmed sheet pan.
Roast the vegetables in the preheated oven for 10 minutes.
Meanwhile, in the same large bowl, toss the shrimp with the remaining 1 tablespoon olive oil and a pinch of salt and pepper.
After the vegetables have roasted for 10 minutes, remove the sheet pan from the oven and add the shrimp in a single layer on top of the vegetables.
Return the sheet pan to the oven and roast for an additional 5 to 7 minutes, or until the shrimp are pink and opaque and the vegetables are tender.
Remove the sheet pan from the oven and drizzle the fresh lemon juice over the shrimp and vegetables.
Sprinkle with chopped fresh parsley before serving.