Sheet-Pan Shrimp And Vegetables
This Sheet-Pan Shrimp And Vegetables recipe is quick, flavorful, and perfect for busy weeknights with minimal cleanup!
Servings: 4 servings
Ingredients
- 1 pound shrimp peeled and deveined
- 2 cups broccoli florets
- 1 cup bell peppers sliced
- 1 cup cherry tomatoes halved
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- salt and pepper to taste
- fresh lemon juice added at the end
Instructions
- Start by preheating your oven to 425°F (220°C). This high heat helps the shrimp cook quickly and the vegetables roast to perfection, developing slight caramelization.
- In a large mixing bowl, combine peeled and deveined shrimp, broccoli florets, sliced bell peppers, and halved cherry tomatoes. Drizzle with olive oil, then sprinkle garlic powder, paprika, salt, and pepper over everything. Toss well to coat all the ingredients evenly in the seasoning and oil.
- Spread the shrimp and vegetables out in a single layer on the rimmed baking sheet. Avoid overcrowding so everything roasts rather than steams. If needed, use two pans or roast in batches.
- Place the sheet pan in the preheated oven. Roast for 10 to 12 minutes, flipping halfway through. The shrimp should turn pink and opaque, and the vegetables will be tender with a slight char on the edges.
- Once out of the oven, squeeze fresh lemon juice over the shrimp and vegetables. This adds a fresh, citrusy brightness that perfectly balances the smoky paprika and garlic flavors.
- Serve your Sheet-Pan Shrimp And Vegetables hot, either on their own for a light meal or alongside rice, quinoa, or your favorite grain. This dish pairs beautifully with a chilled glass of white wine or a refreshing herbal iced tea.
Equipment
- Baking sheet (rimmed)
- Mixing bowl
- Knife and cutting board
- Spatula or Tongs
- Citrus juicer (optional)
Notes
- Do not overcrowd the pan to ensure vegetables roast properly instead of steaming.
- Use garlic powder to avoid burnt garlic flavor during roasting.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to keep shrimp tender.
