Sheet Pan Shrimp and Vegetables
A quick and easy sheet pan meal featuring succulent shrimp roasted with a medley of colorful vegetables, seasoned with garlic and herbs for a healthy and flavorful dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
1 pound large shrimp, peeled and deveined
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch thick half-moons
1 cup cherry tomatoes, halved
1 medium red onion, cut into 1-inch pieces
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, cherry tomatoes, and red onion.
Add 2 tablespoons of olive oil, 2 cloves of minced garlic, dried oregano, smoked paprika, salt, and black pepper to the vegetables. Toss well to coat evenly.
Spread the seasoned vegetables in a single layer on the prepared sheet pan.
Roast the vegetables in the preheated oven for 10 minutes.
Meanwhile, in the same bowl, add the shrimp, remaining 1 tablespoon olive oil, 1 clove minced garlic, and lemon juice. Toss to coat the shrimp evenly.
Remove the sheet pan from the oven after 10 minutes. Add the shrimp on top of the partially cooked vegetables in a single layer.
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 vegetables are tender.
Remove from the oven and sprinkle with chopped fresh parsley before serving.