Easy One Pan Roasted Shrimp and Veggies: The Ultimate Weeknight Dinner Solution

When life gets hectic and the thought of washing multiple pots and pans makes you want to order takeout, I’ve got the perfect solution: One Pan Roasted Shrimp and Veggies. This recipe has been my go-to for busy weeknights when I need something nutritious, delicious, and ridiculously easy to clean up after.

I first discovered the magic of sheet pan dinners when I was working late nights and couldn’t muster the energy for elaborate cooking sessions. This particular combination of succulent shrimp and colorful vegetables has become a staple in my household, and I’m excited to share it with you today.

Why You’ll Love This Recipe

This isn’t just another quick dinner option—it’s a complete nutritional powerhouse that comes together in under 30 minutes. Here’s why I think you’ll make this recipe part of your regular rotation:

• Minimal prep and cleanup: One cutting board, one sheet pan, and you’re done
• Customizable: Swap in your favorite veggies based on what’s in season or in your fridge
• Nutritionally balanced: Protein from shrimp plus fiber and vitamins from a rainbow of vegetables
• Budget-friendly: Stretch expensive shrimp further with plenty of vegetables
• Meal-prep friendly: Easily double the recipe for lunch leftovers

Ingredients You’ll Need

For this recipe, fresh ingredients truly make a difference, but don’t worry if you need to use frozen shrimp—just make sure to thaw and pat them dry before cooking.

For the Shrimp:

• 1 pound (16-20 count) raw shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon paprika (sweet or smoked)
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste

For the Vegetables:

• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 medium zucchini, cut into half-moons
• 1 medium yellow squash, cut into half-moons
• 1 small red onion, cut into wedges
• 2 cups cherry tomatoes
• 2 tablespoons olive oil
• 2 teaspoons Italian seasoning
• Salt and freshly ground black pepper to taste

For Serving:

• Fresh lemon wedges
• ¼ cup fresh chopped parsley
• Crusty bread (optional)
• Cooked quinoa or rice (optional)

Kitchen Tools Required

You’ll need minimal equipment for this easy recipe:

• 1 large rimmed baking sheet (18″ x 13″ works best)
• Parchment paper or aluminum foil (for easier cleanup)
• Cutting board and knife
• Mixing bowls (2 medium)
• Measuring spoons

Nutritional Information

Before we dive into the cooking process, let’s look at why this meal deserves a spot in your healthy dinner rotation:

*Based on a 2,000 calorie diet *Values are approximate and will vary based on exact ingredients used

Step-by-Step Instructions

I’ll walk you through each step of the process to ensure your sheet pan dinner turns out perfectly every time.

Preparation

1. Preheat your oven to 425°F (220°C). This high temperature is key for quick cooking and slight caramelization of the vegetables.
2. Line your baking sheet with parchment paper or aluminum foil for easier cleanup.
3. Make sure your shrimp are peeled, deveined, and thoroughly patted dry with paper towels. Excess moisture will prevent proper roasting.

Seasoning and Preparing the Vegetables

1. In a medium bowl, combine all your chopped vegetables: bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes.
2. Drizzle with 2 tablespoons olive oil and sprinkle with Italian seasoning, salt, and pepper.
3. Toss thoroughly to ensure all vegetables are evenly coated with oil and seasonings.
4. Spread the vegetables in an even layer on three-quarters of the prepared baking sheet, leaving one quarter empty for the shrimp. Don’t overcrowd the vegetables, as this will cause them to steam rather than roast.

Seasoning the Shrimp

1. In another bowl, combine the shrimp with 2 tablespoons olive oil, minced garlic, paprika, dried oregano, red pepper flakes (if using), salt, and black pepper.
2. Gently toss until all shrimp are evenly coated with the seasoning mixture.
3. Set aside while the vegetables start roasting.

Cooking Process

1. Place the baking sheet with vegetables in the preheated oven and roast for 15 minutes.
2. After 15 minutes, remove the baking sheet from the oven. The vegetables should be starting to soften and get some color.
3. Add the seasoned shrimp to the empty quarter of the baking sheet, arranging them in a single layer.
4. Return the baking sheet to the oven and continue roasting for another 6-8 minutes, or until the shrimp are pink, opaque, and cooked through, and the vegetables are tender with caramelized edges.

Serving Suggestions

1. Remove the baking sheet from the oven and squeeze fresh lemon juice over everything.
2. Sprinkle with freshly chopped parsley for a bright finish.
3. Serve immediately, either on its own or with one of these accompaniments:
   • Crusty whole grain bread to soak up the flavorful juices
   • A side of cooked quinoa or brown rice
   • A simple green salad with lemon vinaigrette

Pro Tips for Perfect Results

Through much trial and error, I’ve discovered these secrets to elevate this simple dish:

1. Don’t overcook the shrimp: They only need 6-8 minutes in a hot oven. Overcooked shrimp become rubbery and tough.
2. Cut vegetables uniformly: This ensures they cook at the same rate.
3. Pat the shrimp dry: This is crucial for proper roasting rather than steaming.
4. Use two sheet pans if necessary: If you’re doubling the recipe, don’t crowd a single pan or your food will steam instead of roast.
5. Invest in a good rimmed baking sheet: Flimsy baking sheets can warp at high temperatures.
6. Consider vegetable cooking times: If using harder vegetables like carrots or potatoes, you may need to give them a 10-minute head start before adding other vegetables.

Variations to Try

Once you’ve mastered the basic recipe, here are some delicious variations to keep things interesting:

Mediterranean Style

• Add 1 cup halved artichoke hearts and ½ cup kalamata olives to the vegetable mix
• Season shrimp with 1 teaspoon dried oregano and ½ teaspoon dried thyme
• Sprinkle ½ cup crumbled feta cheese over everything during the last 2 minutes of cooking
• Garnish with fresh dill instead of parsley

Asian Inspired

• Replace Italian seasoning with 1 tablespoon grated ginger and 2 teaspoons sesame oil
• Add snow peas and sliced water chestnuts to the vegetable mix
• Drizzle with teriyaki sauce before serving
• Garnish with chopped green onions and sesame seeds

Cajun Kick

• Season both shrimp and vegetables with 2 teaspoons Cajun seasoning
• Add 1 cup sliced okra to the vegetable mix
• Include 1 cup corn kernels (fresh or frozen)
• Squeeze lime juice instead of lemon before serving

Tropical Twist

• Add 1 cup pineapple chunks to the vegetable mix
• Season shrimp with ½ teaspoon ground coriander and ¼ teaspoon ground cumin
• Include 1 diced mango, added during the last 5 minutes of cooking
• Garnish with chopped cilantro and lime juice

Storage and Reheating Instructions

This dish is excellent for meal prep! Here’s how to store and enjoy leftovers:

• Refrigeration: Store cooled leftovers in an airtight container for up to 3 days.
• Reheating: For best results, reheat in a skillet over medium heat for 3-4 minutes until just warmed through. Microwave reheating works but may make the shrimp slightly tougher.
• Meal prep: Divide into individual portions with rice or quinoa for grab-and-go lunches.

Troubleshooting Common Issues

Even with simple recipes, things can sometimes go wrong. Here are solutions to common problems:

Make-Ahead Options

Need to prep in advance? Here’s how:

1. Prep vegetables up to 2 days ahead: Store chopped vegetables in an airtight container in the refrigerator.
2. Mix the seasoning blends ahead: Store in small containers until ready to use.
3. Partially cook vegetables: Roast vegetables for 10 minutes, cool, refrigerate, then finish with shrimp when ready to serve.

Frequently Asked Questions

Can I use frozen shrimp for this recipe? Yes! Just make sure to thaw them completely and pat them dry before seasoning. I recommend thawing overnight in the refrigerator or placing them in a colander under cold running water if you’re short on time.

What other vegetables work well in this recipe? Nearly any vegetable that roasts well can be substituted! Try broccoli florets, cauliflower, Brussels sprouts, asparagus, or green beans. Just be mindful of cooking times—harder vegetables like carrots or potatoes need more time than tender vegetables.

Can I make this recipe with chicken instead of shrimp? Absolutely! Cut boneless, skinless chicken breasts or thighs into 1-inch pieces. They’ll need about 15-20 minutes to cook through, so add them earlier in the roasting process than you would shrimp.

Is this recipe suitable for meal prep? Yes! This dish reheats beautifully for lunches throughout the week. I recommend storing it with a side of cooked grain like rice or quinoa for a complete meal.

How do I know when the shrimp are done cooking? Perfectly cooked shrimp are pink, opaque, and form a loose “C” shape. If they curl into a tight “O” shape, they’re likely overcooked. They should take only 6-8 minutes in a 425°F oven.

Can I make this recipe lower in carbs? This recipe is already relatively low in carbohydrates, especially if served without rice or bread. To reduce carbs further, focus on lower-carb vegetables like bell peppers, zucchini, and cauliflower, and avoid starchy additions.

What’s the best type of shrimp to use? I prefer wild-caught shrimp when possible, but farm-raised work fine too. Size-wise, large shrimp (16-20 count per pound) work best as they’re less likely to overcook during roasting.

Why This Recipe Works

The science behind this recipe is what makes it so reliable:

1. High-heat roasting: Cooking at 425°F allows for quick cooking and caramelization without steaming the vegetables.
2. Proper timing: Adding the shrimp later in the cooking process ensures nothing gets overcooked.
3. Oil distribution: Coating everything in oil helps conduct heat evenly and promotes browning.
4. Complementary flavors: The natural sweetness of shrimp pairs beautifully with the caramelized vegetables.

Final Thoughts

This One Pan Roasted Shrimp and Veggies recipe has saved me countless hours in the kitchen while still allowing me to put a nutritious, satisfying meal on the table. There’s something incredibly satisfying about pulling a single pan from the oven and having your entire dinner ready to go.

What I love most about this approach to cooking is how it can be adapted to whatever you have on hand. No shrimp? Use chicken. No zucchini? Substitute bell peppers or broccoli. The technique remains the same, making this less of a strict recipe and more of a template for endless delicious meals.

I hope this recipe becomes as much of a weeknight savior for you as it has been for me. There’s nothing quite like the combination of minimal effort and maximum flavor to make cooking at home a joy rather than a chore.

Give this recipe a try the next time you’re tempted to order takeout, and I’m confident you’ll be adding it to your regular rotation. Happy cooking!