Sheet pan shrimp and vegetables is a wonderful meal on those days when you need dinner, but do not have a lot of time. If your family likes shrimp, they are going to love this recipe.
What Ingredients Do I Need For Sheet Pan Shrimp and Vegetables?
Here’s a list of ingredients you’ll need to make this meal (scroll down for the full recipe):
Shrimp:
- Shrimp
Vegetables:
- Zucchini
- Purple onion
- Bell pepper
- Baby carrots
- Broccoli
- Sweet potato
- Olive or avocado oil
Seasoning:
- Salt
- Italian seasoning
- Paprika
- Black pepper
- Garlic salt, optional
How Do I Make Sheet Pan Shrimp and Vegetables?
Here’s the simple steps you’ll follow to make this meal (scroll down for the full recipe):
Vegetables:
- In a medium to large bowl, place the zucchini, onion, bell pepper, carrots, broccoli, and the sweet potato.
- Place 1 /2 Tablespoon oil over the vegetables.
Seasoning:
- In a separate bowl, add the salt, Italian seasoning, paprika, black pepper (and the garlic salt if desired).
- Then sprinkle half of the seasoning on the vegetables, mix and place them all on the prepared baking sheet.
- Bake for 15-18 minutes.
Shrimp:
- Place the shrimp in a bowl and add the remaining oil and spices.
- Remove the baking sheet from the oven and place the shrimp throughout the vegetables.
- Cook for another 5-7 minutes or until the scrimp are done.
- Can be eaten over rice or pasta.
What Kind of Vegetables Can I Use in Sheet Pan Shrimp and Vegetables?
- Broccoli, zucchini, onion, bell pepper, carrots, cauliflower, or yellow squash.
- I like to use sweet potatoes, but go ahead and try any color potatoes.
- Use whatever vegetables that you like.
Tips and Tricks for Sheet Pan Shrimp and Vegetables:
- The onion salt is optional, I usually do not use it but my taste tends to be a little bland according to my family. However they had no complaints without it.
- If you have fewer people in your family, you can cut the recipe in half and use a half baking sheet.
More Delicious Sheet Pan Dinners For You:
Chicken Broccoli and Sweet Potato Sheet Pan Dinner
Sheet Pan Roasted Parmesan Chicken and Veggies
Sheet Pan Garlic Rosemary Chicken and Veggies
One Pan Salmon and Asparagus with Butter and Dill
Sheet Pan Lemon Parmesan Chicken and Vegetables
Yield: 6 people
Sheet Pan Shrimp and Vegetables
Sheet pan shrimp and vegetables are a perfect dish for a long day. One of the benefits at my home is that everyone loves this dish.
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
Shrimp:
- 1 - 1 1/2 pounds shrimp, raw
Vegetables:
- 1 medium zucchini, cubed
- 1/2 purple onion, cubed
- 1/2 bell pepper, cubed
- 1 cup baby carrots, cut in half
- 2 cups broccoli, cut into small pieces
- 1 sweet potato, cubed
- 2 - 3 Tablespoons olive or avocado oil
Seasoning:
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic salt, optional
Instructions
- Preheat the oven to 425 degrees.
- Place a piece of aluminum foil on a baking sheet.
Vegetables:
- In a medium to large bowl, place the zucchini, onion, bell pepper, carrots, broccoli, and the sweet potato.
- Place 1 /2 Tablespoon oil over the vegetables.
Seasoning:
- In a separate bowl, add the salt, Italian seasoning, paprika, black pepper (and the garlic salt if desired).
- Then sprinkle half of the seasoning on the vegetables, mix and place them all on the prepared baking sheet.
- Bake for 15-18 minutes.
Shrimp:
- Place the shrimp in a bowl and add the remaining oil and spices.
- Remove the baking sheet from the oven and place the shrimp throughout the vegetables.
- Cook for another 5-7 minutes or until the scrimp are done.
- Can be eaten over rice or pasta.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 215Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 239mgSodium 1634mgCarbohydrates 14gFiber 4gSugar 4gProtein 28g