No fuss dinners are my specialty, and this sheet pan shrimp and veggies is no exception!
You can literally throw all of the ingredients on a baking sheet, toss in the oven, and have dinner ready in under 30 minutes. What's better than that?! Plus, the swaps and substitutions of this recipe (including the seasoning), makes this a home run for weeknight cooking.
I'll be the first to admit that I can sometimes overcook shrimp if I am doing too much, but adding them to a sheet pan with veggies on a low temp really yielded some of the juiciest shrimp I've ever made.
This one is so simple prep ahead of time, throw in the oven, and be eating in just 20 minutes.
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Morgan's Recipe Rundown
- Cooking Time: 25-30 minutes from start to finish.
- Cook Level: Easy, no special kitchen skills required.
- Swaps and Subs: Use diced chicken instead of shrimp. Feel free to swap out some of the veggies for other options like broccoli, cauliflower, asparagus, or whatever is in season near you.
- Pairings: Serve this low carb dinner with a fresh crunchy cabbage salad, a mixed greens salad, or a spring veggie pasta salad for more veggies.
Trusted Tips and Key Reminders
- Don't Overcrowd: Try not to overcrowd the pan with a million cuts of veggies as it will hinder the cooking and roasting of the veggies. Rather, it'll steam and wilt and get very soggy.
- Season, and Season Well: Don't underestimate the power of using enough olive oil and seasoning. It helps not only to cook and render down the ingredients, but it gives a lot of flavor.
- Throw Right on the Pan: You technically do not need to use a parchment paper when making a sheet pan dinner. Sometimes I use it, sometimes I don't, and I find when I don't use one, I get better results.
Important Ingredients
- Shrimp - I like the wild Argentinian shrimp from Trader Joe's for this recipe. The shrimp are just large enough, and are already peeled and deveined. If you don't shop at Trader Joe's, you can find large or medium shrimp to use. Try and find the shrimp that are 26/30 shrimp per pound (typically large or extra large shrimp work).
- Vegetables - I typically go to peppers, onions, and I love the addition of zucchini to this. The sweet potato was a last minute, game time decision, but I really loved how it tasted together.
- Cajun Seasoning - One of my favorite seasonings to spice up any dish.
- Olive Oil - two tablespoons is perfect for the veggies to roast.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Step by Step Process Photos
Step 1: Slice the peppers into thin strips and the sweet potato into thin circles. Chop the sweet potato circles in half.
Step 2: Dice the onion into smaller segments and separate.
Step 3: Slice a large zucchini into thick 1" circles.
Step 4: Rinse and pat dry the shrimp, then drizzle olive oil and seasoning. Toss to combine then set aside.
Step 5: Place all of the veggies onto a sheet pan lined with parchment, then drizzle olive oil on top along with a sprinkling of salt. Bake in a 400º oven for 20 minutes.
Step 6: Then, add the shrimp and bake for an additional 7 minutes or until the shrimp are opaque.
Frequently Asked Questions
How do I store the leftovers? Can I reheat?
To Store: Put all of the leftovers in an airtight container and place in the fridge. Because of the shrimp, I don't fully recommend stretching these leftovers longer than 2 days.
To Freeze: Simply place the ingredients in a freezer-friendly container and place in the fridge for up to 1 month. Thaw in the fridge overnight.
To Reheat: You can microwave the ingredients under a damp paper towel for 2 minutes, or place in a skillet on the stove with some oil over medium heat. Heat until everything becomes fragrant and hot.
Do I need to use fresh shrimp or can I use frozen shrimp?
No, you do not have to go out and buy fresh shrimp for this sheet pan dinner. Simply defrost/thaw the shrimp and pat dry before seasoning and adding to the pan.
What about frozen veggies?
You can use frozen veggies if you thaw them and drain the extra liquid. Too much liquid on the sheet pan will steam the food, not roast.
Hungry for more?
Looking for more seafood and sheet pans? Here's some more!
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
20 Minute Sheet Pan Shrimp and Veggies
Equipment
- sheet pan
- mixing bowl
- tongs
- cutting board
- sharp knife
Ingredients
- 2 large bell peppers thinly sliced
- 1 large zucchini sliced into 1" circles
- 1 medium sweet potato sliced then diced
- 1 medium yellow onion diced
- 1 lb wild caught shrimp peeled and deveined
- 2 tablespoon olive oil divided
- 1 tablespoon cajun seasoning
Instructions
- Slice the peppers into thin strips and the sweet potato into thin circles. Chop the sweet potato circles in half.
- Dice the onion into smaller segments and separate.
- Slice a large zucchini into thick 1" circles.
- Rinse and pat dry the shrimp, then drizzle olive oil and seasoning. Toss to combine then set aside.
- Place all of the veggies onto a sheet pan lined with parchment, then drizzle olive oil on top along with a sprinkling of salt. Bake in a 400º oven for 20 minutes. Then, add the shrimp and bake for an additional 7 minutes or until the shrimp are opaque.
Anya C. says
This was such an easy recipe to throw together in no time. We loved it and made a salad to go on the side. We didn't use the sweet potato, but overall this was very yummy will make again.