Weeknight Wonders – Your New Go-To Dinner Solution!
Ditch the Dinner Dilemma: A Hug for Your Hectic Evenings
Are you tired of busy weeknights and the endless question of “What’s for dinner?” Do you want healthy meals without reaching for takeout menus? This sheet pan shrimp and veggies recipe is your answer. It is simple to make and tastes delicious.
Why You’ll Love This Sheet Pan Shrimp and Veggies Recipe
Effortless Elegance: Minimum Effort, Maximum Flavor
This recipe is very convenient. You use just one pan, which means easy cleanup. The cooking time is quick, making it perfect for your busy schedule.
Nutrient-Packed Perfection: Good for Your Body, Great for Your Taste Buds
This dish is healthy. It has lean protein and colorful vegetables. You can also change the ingredients to fit your dietary needs.
Family-Friendly Feast: A Meal Everyone Will Adore
This meal appeals to everyone, even picky eaters. You can easily change it to suit different tastes.
How to Make Sheet Pan Shrimp and Veggies
Making sheet pan shrimp and veggies is easy and quick. You will prepare your ingredients, toss them with oil and seasonings, and then roast them in the oven. The result is a healthy and delicious meal with minimal effort.
Ingredients of Sheet Pan Shrimp and Veggies
The Star of the Show: Perfectly Prepared Shrimp
- 1 pound large shrimp, peeled and deveined (fresh or frozen, thawed)
Your Colorful Companions: Optimal Vegetable Choices
- 1 bell pepper (any color), cut into 1-inch pieces
- 1 cup broccoli florets
- 1 zucchini, cut into 1/2-inch rounds or half-moons
- 1 cup cherry tomatoes
The Flavor Foundation: Essential Seasonings and Oil
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 lemon, fresh parsley or cilantro for garnish
Directions of Sheet Pan Shrimp and Veggies
Prep Like a Pro: Getting Everything Ready
- Heat your oven to 400°F (200°C).
- Line a large sheet pan with parchment paper for easy cleanup.
- Cut your vegetables into similar-sized pieces so they cook evenly.
- Pat the shrimp dry with paper towels. This helps them cook better.
The Flavor Fiesta Begins: Marinating (or Seasoning) Your Ingredients
- In a large bowl, toss the cut vegetables with 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of paprika, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Mix well to coat all vegetables.
- In a separate bowl, toss the pat-dried shrimp with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of paprika, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
Oven Bound: Arranging and Roasting for Perfection
- Spread the seasoned vegetables in a single layer on the prepared sheet pan.
- Roast the vegetables in the hot oven for 10-12 minutes. This gives them a head start.
- Take the sheet pan out of the oven. Add the seasoned shrimp to the pan, spreading them in a single layer with the vegetables.
- Return the pan to the oven and cook for another 8-10 minutes, or until the shrimp are pink and cooked through.
Finishing Touches: Garnish and Serve
- Take the sheet pan out of the oven.
- Optionally, squeeze fresh lemon juice over the cooked shrimp and vegetables.
- Garnish with fresh parsley or cilantro, if you like.
- Serve immediately.
How to Serve Sheet Pan Shrimp and Veggies
Hearty & Wholesome: Grains and Starches
Serve your sheet pan shrimp and veggies with brown rice, quinoa, couscous, or pasta. You can also pair it with warm, crusty bread.
Keeping It Light: Complementary Sides
For a lighter meal, serve it with a simple green salad or cauliflower rice.
Saucy Delights: Delicious Dips and Drizzles
Add extra flavor with lemon-garlic aioli, pesto, sriracha mayo, or a dash of hot sauce.
How to Store Sheet Pan Shrimp and Veggies
Store any leftover sheet pan shrimp and veggies in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or oven until warm.
Tips to Make Sheet Pan Shrimp and Veggies
Don’t Crowd the Pan: The Secret to Crispy Veggies
Make sure you do not put too many ingredients on the pan. If the pan is too full, your vegetables will steam instead of roast and become soggy. If needed, use two sheet pans.
Perfectly Cooked Shrimp Every Time: Avoid Rubberiness
Add the shrimp to the sheet pan later in the cooking process. Shrimp cook quickly, and adding them at the beginning can make them tough and rubbery. Cook shrimp until they turn pink and opaque.
Mix and Match: Ingredient Substitutions and Additions
Feel free to change this recipe. You can use different vegetables like asparagus, red onion, or sweet potatoes. For a different protein, try chicken pieces. You can also add various sauces or marinades for new flavors.
Variations on a Theme: More Sheet Pan Shrimp and Veggies Ideas
Spicy Kick: Cajun or Southwest Inspired
Add chili powder, cumin, cayenne pepper, and a squeeze of lime for a spicy taste.
Mediterranean Marvel: Greek or Italian Flavors
Add oregano, feta cheese, olives, and sun-dried tomatoes for a taste of the Mediterranean.
Asian Fusion: Teriyaki or Ginger-Garlic Twist
Use soy sauce, fresh ginger, fresh garlic, sesame oil, and sesame seeds for an Asian-inspired meal.
FAQs
Can I use frozen shrimp for this Sheet Pan Shrimp and Veggies recipe?
Yes, you can use frozen shrimp. Make sure to thaw them completely and pat them dry before seasoning and cooking.
How do I prevent my vegetables from getting soggy when making Sheet Pan Shrimp and Veggies?
To prevent soggy vegetables, do not crowd the pan. Ensure all vegetables are in a single layer with some space between them. If needed, use a second sheet pan.
What are the best vegetables to use for Sheet Pan Shrimp and Veggies?
Bell peppers, broccoli, zucchini, cherry tomatoes, asparagus, and red onion are great choices. Choose vegetables that cook in about the same amount of time.
Can I prepare the Sheet Pan Shrimp and Veggies ahead of time?
You can chop the vegetables and mix the seasonings ahead of time. Keep the shrimp raw until you are ready to cook.
How long do leftovers of Sheet Pan Shrimp and Veggies last?
Leftovers store well in an airtight container in the refrigerator for 2-3 days.
Conclusion: Your Deliciously Easy Dinner Awaits!
Embrace the Ease, Savor the Flavor
This sheet pan shrimp and veggie recipe is easy, healthy, and delicious. Give it a try tonight!
Share Your Sheet Pan Success!
We want to see your creations! Share your sheet pan shrimp and veggies on social media. Tell us what you think in the comments below.
Classic Sheet Pan Shrimp and Veggies
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C).
- Line a large sheet pan with parchment paper.
- Cut vegetables into similar-sized pieces for even cooking.
- Pat the shrimp dry using paper towels.
- In a large bowl, toss vegetables with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp paprika, 1/4 tsp salt, and 1/8 tsp black pepper.
- In another bowl, toss shrimp with the remaining 1 tbsp olive oil and seasonings (garlic powder, onion powder, paprika, salt, pepper).
- Spread the seasoned vegetables in a single layer on the sheet pan.
- Roast vegetables for 10-12 minutes.
- Remove pan; add seasoned shrimp, spreading them in a single layer with the vegetables.
- Return to oven and cook for 8-10 minutes until shrimp are pink and cooked.
- Remove the sheet pan from the oven.
- Optionally, squeeze fresh lemon juice over the dish.
- Garnish with fresh parsley or cilantro, if desired.
- Serve immediately.