Sheet Pan Shrimp and Vegetables

Sheet Pan Shrimp and Vegetables: A Delicious One-Pan Meal

Are you looking for a quick and easy dinner recipe that is not only delicious but also healthy? Look no further than Sheet Pan Shrimp and Vegetables! This one-pan meal is a perfect combination of succulent shrimp, colorful vegetables, and flavorful seasonings, all cooked together on a single sheet pan. The result is a mouthwatering dish that is not only satisfying but also incredibly simple to prepare.

Why You’ll Love This Recipe

There are so many reasons to love Sheet Pan Shrimp and Vegetables:

– It’s a complete meal in one pan, making cleanup a breeze.

– The combination of shrimp and vegetables creates a perfect balance of protein and nutrients.

– The seasonings infuse the shrimp and vegetables with amazing flavors.

– It’s a versatile recipe that allows for customization based on your preferences.

Ready to give this delicious recipe a try? Here’s what you’ll need:

Ingredients

– 1 pound large shrimp, peeled and deveined

– 2 bell peppers (any color), sliced

– 1 large zucchini, sliced

– 1 red onion, sliced

– 2 tablespoons olive oil

– 2 cloves garlic, minced

– 1 teaspoon paprika

– 1/2 teaspoon cumin

– Salt and pepper to taste

Sheet Pan Shrimp and Vegetables

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, combine the shrimp, bell peppers, zucchini, and red onion.

3. Drizzle the olive oil over the mixture and add the minced garlic, paprika, cumin, salt, and pepper. Toss everything together until well coated.

4. Spread the shrimp and vegetable mixture out on the prepared baking sheet in a single layer.

5. Roast in the preheated oven for 12-15 minutes, or until the shrimp is pink and cooked through.

6. Serve the Sheet Pan Shrimp and Vegetables hot, garnished with fresh herbs if desired.

Serving Suggestions

This dish is delicious on its own, but you can also serve it over cooked rice or quinoa for a heartier meal. A squeeze of fresh lemon juice adds a bright, citrusy finish that complements the flavors perfectly.

Recipe Variations and Substitutions

Feel free to customize this recipe to suit your taste preferences. You can swap out the vegetables for your favorites, such as cherry tomatoes, mushrooms, or asparagus. For a spicy kick, add a pinch of red pepper flakes to the seasoning mix.

Pro Tips for Success

– To ensure even cooking, make sure the shrimp and vegetables are spread out in a single layer on the baking sheet.

– Don’t overcook the shrimp, as they can become tough and rubbery. Keep an eye on them to prevent this.

– Experiment with different seasonings to create unique flavor profiles. Try adding herbs like thyme or oregano for a Mediterranean twist.

– For easy cleanup, you can line your baking sheet with aluminum foil instead of parchment paper.

FAQ

Q: Can I use frozen shrimp for this recipe?

A: Yes, you can use frozen shrimp, but make sure to thaw them completely and pat them dry before cooking.

Q: How long can I store leftovers?

A: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Q: Can I make this recipe ahead of time?

A: You can prep the ingredients ahead of time, but it’s best to cook the dish just before serving to ensure the shrimp stays tender.

Q: What other protein can I use instead of shrimp?

A: You can substitute the shrimp with chicken breast strips or tofu for a different variation of this dish.

Q: Is this recipe gluten-free?

A: Yes, this recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.

Conclusion

Sheet Pan Shrimp and Vegetables is a fantastic recipe that checks all the boxes for a delicious, healthy, and easy-to-make meal. With its vibrant colors, bold flavors, and simple preparation, this dish is sure to become a favorite in your recipe rotation. Give it a try and enjoy a hassle-free dining experience that is as satisfying as it is nutritious!

Sheet Pan Shrimp and Vegetables

Course: Main Dishes, Main, main courseCuisine: American
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

320

kcal

This Sheet Pan Shrimp and Vegetables recipe is a simple, healthy dinner ready in under 30 minutes! Packed with protein, colorful veggies, and bold flavor.

Ingredients

  • – 1 pound large shrimp, peeled and deveined

  • – 2 bell peppers (any color), sliced

  • – 1 large zucchini, sliced

  • – 1 red onion, sliced

  • – 2 tablespoons olive oil

  • – 2 cloves garlic, minced

  • – 1 teaspoon paprika

  • – 1/2 teaspoon cumin

  • – Salt and pepper to taste

Directions

  • Preheat Oven: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
  • Prep Veggies: In a large bowl, toss all vegetables with 1 tbsp olive oil, garlic powder, paprika, salt, and pepper. Spread evenly on the sheet pan.
  • Roast Veggies: Roast vegetables in the preheated oven for 10 minutes.
  • Add Shrimp: While veggies are roasting, toss shrimp with remaining 1 tbsp olive oil, salt, pepper, and a little lemon juice.
  • Roast Shrimp: Remove pan from oven and push veggies to the side. Add shrimp to the center and return to oven for 6–8 minutes, or until shrimp are pink and opaque.
  • Finish and Serve: Drizzle remaining lemon juice over the dish and garnish with fresh parsley. Serve immediately.
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