A great way to use up the summer vegetables, this Sheet Pan Shrimp and Vegetables is a perfect summer dinner that is done in a snap with minimal clean up.
Looking for more great sheet pan meals? Try this Ranch Chicken and Potatoes with Cheese or Sheet Pan Sausage and Peppers with Sweet Potatoes.
One of my favorite times of year is the end of summer when all of the produce is overflowing. Garden dinners are my favorite – it really makes me wish you could grow food in your backyard or pick up fresh produce at the farmer’s market all year long!
Combining that fresh produce with shrimp in this easy sheet pan dinner is summer mealtime perfection. All it takes is some chopping and then it roasts away in the oven for an easy dinner with little cleanup. I call it a winner!
Sheet Pan Suppers
This Sheet Pan Shrimp and Vegetables comes from a wonderful cookbook I was sent called Sheet Pan Suppers. It is filled with easy recipes with easy prep, and lots of fresh ingredients. This is a cookbook that I feel good about cooking from, with mostly healthy, whole ingredients. (Except maybe not as healthy from the dessert section, but hey – it’s dessert!!)
I love that there are very few dishes to do – most of the time it is the sheet pan and maybe another bowl or two that you can clean up easily while everything is in the oven. And it’s not just about dinner – there are also chapters dedicated to appetizers, side dishes, brunch and dessert.
How to Make It
- Prep the Veggies: Cut the vegetables and combine them with salt, pepper, olive oil, balsamic vinegar and lemon juice. Place them on a sheet pan.
- Roast the Veggies: Roast the vegetables in a preheated oven, but just until they are starting to brown on the edges.
- Prep the Shrimp: While the vegetables are cooking, combine the shrimp with olive oil, balsamic vinegar and worcestershire sauce. Let this marinate while the vegetables are cooking.
- Add the Shrimp: When the vegetables are starting to brown, remove the pan and add the shrimp. Return to the oven on broil and cook just until the shrimp are cooked.
- Add the Basil: This might seem like a throwaway step, but the basil adds a great freshness to the final dish.
Tips and Tricks
- The vegetables should only take 20-25 minutes to roast, which leaves them with a little bit of a bite, still. If you like your veggies really soft, feel free to leave them in the oven longer, but I like to have some texture left.
- Feel free to swap out the vegetables for other vegetables you might have on hand. Just keep in mind that the cook time might be a little different.
- It is a bit of a pain to have to pull the shrimp tails off as you are eating, so feel free to remove the tails at the beginning.
- The book says to serve this with bread of couscous, but we actually just ate it on its own and were completely happy!
More Shrimp Recipes
Skillet Shrimp Fajitas
Shrimp Alfredo
Spicy Shrimp Bowls
Grilled Lemon Shrimp
Moo Shu Shrimp
Lemon Pepper Shrimp Pasta
Crispy Shrimp Taco Recipe
Shrimp Caesar Salad with Spicy Croutons
Sheet Pan Shrimp and Vegetables
Ingredients
- 2 medium zucchini sliced into 1/2-inch thick half moons
- 1 medium yellow summer squash sliced into 1/2-inch thick half moons
- 1 medium red yellow or orange bell pepper, stem and seeds removed, cut into 1-inch chunks
- 1 cup cherry or grape tomatoes halved
- 1 medium red onion cut into 1-inch chunks
- kosher salt and black pepper
- 1/4 cup plus 1 tablespoon extra virgin olive oil divided
- 3 tablespoons balsamic vinegar divided
- juice of 1 lemon
- 1 1/2 lbs shrimp peeled and deveined (tails left on, if desired)
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup roughly chopped basil leaves
Instructions
- Place one oven rack in the center of the oven, and the other rack 4 inches from the top heat. Spray a sheet pan with cooking spray. Preheat the oven to 375ºF.
- Combine the zucchini, yellow squash, bell pepper, tomatoes, and onion on the prepared sheet pan and season with 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 cup of the olive oil, 2 tablespoons of the vinegar and the lemon juice. Toss to coat.
- Roast the vegetables on the center rack until they are softened and they are beginning to brown on the edges, about 20-25 minutes. Remove the sheet pan from the oven.
- While the vegetables are cooking, place the shrimp in a large bowl and add 1/4 teaspoon salt, the remaining 1 tablespoon of olive oil, the remaining 1 tablespoon of vinegar, and the Worcestershire sauce. Toss gently. Let the shrimp marinate at room temperature while the vegetables are roasting.
- Once you remove the vegetables from the oven, turn the oven to broil. Scatter the shrimp and the marinade over the vegetables in a single layer. Broil on the upper rack in the oven until the shrimp are cooked through, about 5 minutes. Scatter the basil over the finished dish.
- Serve with bread or a side of couscous.
Tammis says
This was wonderful! I added some button mushrooms and next time I will add eggplant (it will slow things down a bit but idc). Doubled the marinade makings to account for an extra 1/2 lb. of shrimp and the mushrooms. This is great the first time and as leftovers too.
Deborah says
I’m so glad it was a hit for you!
Thao @ In Good Flavor says
This sheet pan supper is a great idea! It certainly makes cleanup easy. This shrimp and veggie dish looks delicious!!
Becca says
Made this last night and it was BOMB!!! I made a few tiny adaptions, but it was AMAZING and so easy!!! Loved it!!
Deborah says
Yay! I’m so glad you loved it!
Laura @ Laura's Culinary Adventures says
What a clever idea for a cookbook!
Jess @ whatjessicabakednext says
I love simple and easy dinner recipes! This looks delicious, love the flavours. Perfect – loving that it’s all cooked in one pan! 😀
Joanne Bruno says
Any meal that requires me to just throw lots of stuff on a pan and walk away is a good meal in my book! Love the concept of this!