This recipe for Sheet Pan Shrimp and Veggies is bursting with perfectly seasoned shrimp and a colorful mix of fresh veggies. It's a quick and easy meal, ideal for busy weeknights.
- ❤️ Why You'll Love This Shrimp and Veggies Recipe
- 🛒 Ingredients For Sheet Pan Shrimp and Veggies
- 🔪 How to Make Sheet Pan Shrimp with Vegetables
- 💡 Tips for Buying and Cooking Shrimp
- ☑️ Storage Instructions
- 🍴 What to Serve with Shrimp and Veggies
- 🔄 Substitutions and Additions
- Can I Use Frozen Shrimp in this Recipe?
- How Do I Know When the Shrimp Are Done?
- How Do I Prevent the Veggies From Getting Soggy?
- Do I Have to Peel the Shrimp Before Cooking?
- 🍽️ More Seafood Recipes
❤️ Why You'll Love This Shrimp and Veggies Recipe
- Tender, juicy roasted shrimp
- Colorful mix of fresh, healthy veggies
- Perfectly seasoned
- Quick and easy to make
- Ideal for busy weeknights
- Low carb and Keto friendly
Sheet pan dinners are a busy cook's best friend, and they just don't get much better than sheet pan shrimp and veggies. Loaded with vibrant, healthy vegetables and tender, juicy roasted shrimp, this recipe is a mouth-watering, complete meal in one.
The beauty of this recipe is not only in how delicious it is, but also in the easy cleanup. A quick toss of ingredients on a single pan means less time washing dishes and more time enjoying a healthy and fuss-free meal with the family.
🛒 Ingredients For Sheet Pan Shrimp and Veggies
- Red bell pepper
- Yellow bell pepper
- Red onion
- Olive oil
- Dried thyme
- Ground black pepper
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make Sheet Pan Shrimp with Vegetables
Preheat the oven to 425°F.
Add the shrimp, asparagus, zucchini, red onion, and red and yellow bell peppers to a baking sheet that’s been brushed with olive oil.
Drizzle the olive oil and melted butter over the top, then sprinkle the dried thyme, garlic, salt, and pepper.
Toss until well combined and all the shrimp and veggies are coated.
Bake for 13-15 minutes, or until cooked through and tender.
💡 Tips for Buying and Cooking Shrimp
- When menu planning a shrimp dinner, you should generally plan on 4 ounces of shrimp per person.
- To make peeling much easier, look for "easy peel" shrimp. They come with the peelings already split down the back of the shrimp.
- If you're buying frozen shrimp, which definitely have a longer shelf life, read the label. Shrimp should be just that, shrimp. There should be no preservatives listed on the label.
- Wild-caught shrimp are going to be sweeter and of better quality than farm-raised shrimp, so try to find those when you can. They'll keep for months in the freezer, so stock up when you're able.
- Look for IQF on the package. This is an indicator that the shrimp were individually quick-frozen on a conveyor belt, usually while the boats were still in the ocean.
☑️ Storage Instructions
Fridge: Store leftover sheet pan shrimp and veggies in an airtight container in the refrigerator. They can be safely stored for up to a couple of days.
Freezer: To freeze, arrange the cooled shrimp and veggies in a single layer on a baking sheet and freeze for about an hour. Transfer them to airtight containers or freezer bags, and they can be stored for up to a couple of months in the freezer.
🍴 What to Serve with Shrimp and Veggies
Because this dish is packed with protein and vegetables, it's easily a standalone meal. If you want to add something to make the meal stretch a little, you could serve them with these Air Fryer Baked Potatoes or a serving of low-carb Cauliflower Rice.
🔄 Substitutions and Additions
- Veggies: Feel free to add other veggies. Broccoli, fresh mushrooms, cherry tomatoes, or even sweet potatoes can make an awesome addition. If you use sweet potatoes, add them to the sheet pan first, cook them for about 10 minutes, then add the remaining ingredients so they are all cooked perfectly and ready at the same time.
- Add some heat: If you enjoy a bit of heat, consider adding a pinch of red pepper flakes or a dash of your favorite hot sauce to the shrimp and veggies for a spicy twist.
- Fresh herbs: You can experiment with different herbs like fresh parsley, cilantro, or dill.
- Toppings: Just before serving, sprinkle some freshly grated Parmesan or feta cheese over the sheet pan for a cheesy topping. Crunchy pine nuts are another great topping.
- Citrus: Add a burst of fresh citrus flavor by adding a sprinkle of lime or lime zest before baking. Once the dish comes out of the oven, you can add a squeeze of fresh lemon or lime juice over the top of the shrimp.
Can I Use Frozen Shrimp in this Recipe?
For best results, you should use thawed shrimp. If your looking for a great recipe for frozen shrimp, check out these Air Fryer Frozen Shrimp.
How Do I Know When the Shrimp Are Done?
Shrimp cook quickly. Once they turn opaque and have a pinkish hue, they are done. Overcooking can lead to a rubbery texture, so keep an eye on them.
How Do I Prevent the Veggies From Getting Soggy?
Make sure you spread out the vegetables evenly on the sheet pan. This allows them to roast rather than steam. Overcrowding can lead to excess moisture, which makes vegetables soggy.
Do I Have to Peel the Shrimp Before Cooking?
If you bought shrimp with the skins on, you don't necessarily have to peel them before cooking, but it is recommended. Peeling shrimp before cooking them keeps you from having to deal with peeling them as you eat.
If using whole shrimp, consider choosing the "Easy Peel" variety, which comes with the peelings already split down the back to make the task a little bit easier.
🍽️ More Seafood Recipes
- Air Fryer Pesto Salmon
- Simple Salmon Bites
- Salmon with Dill Sauce
- Air Fryer Cod
- Maple Glazed Salmon
- Baked Cod with Greek Salsa
- Mediterranean Mahi Mahi
Sheet Pan Shrimp and Veggies
- 1 ½ pounds raw jumbo shrimp, peeled and deveined
- 8 ounces asparagus, cut into small pieces
- 1 small zucchini, cut into half moons
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- ½ red onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter, melted
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Preheat oven to 425°F.
- Add the shrimp, asparagus, zucchini, ,red onion, red and yellow bell peppers to a baking sheet that’s been brushed with olive oil.
- Drizzle the olive oil and melted butter over the top, then sprinkle the garlic, dried thyme, salt and pepper.
- Toss until well combined and all the shrimp and veggies are coated.
- Bake for 13-15 minutes or until cooked through and tender.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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