The Weeknight Dinner Savior We All Need
Have you ever had one of those days where the thought of cooking a complicated meal after a long day just feels… impossible? Where the clock is ticking, hunger pangs are starting, and all you crave is something delicious, healthy, and, most importantly, easy? We’ve all been there! That’s why today, I’m so excited to share a recipe that isn’t just a meal; it’s a weeknight revelation – a simple, flavorful, and incredibly satisfying dish that will become your new go-to. Get ready to embrace the magic of minimal clean-up and maximum flavor with our incredible Sheet Pan Shrimp and Veggie Bake.
Why Make This Recipe
This Sheet Pan Shrimp and Veggie Bake is an amazing meal for many reasons. First, you only use one sheet pan. This means less cleaning for you. Second, this meal is full of fresh and bright flavors. Every bite is tasty. Third, it is a healthy meal. You get good protein and many healthy vegetables. It is perfect for a guilt-free dinner. Next, you can change the vegetables or seasonings to fit what you like or what you have. Finally, you can make this meal fast. From start to finish, it takes less than 30 minutes. It is a great choice for busy weeknights.
How to Make Sheet Pan Shrimp and Veggie Bake
Making Sheet Pan Shrimp and Veggie Bake is very easy. You will gather your ingredients, prepare them, and then bake them on one pan.
Ingredients of : Sheet Pan Shrimp and Veggie Bake
For the Shrimp:
- 1 lb large shrimp, peeled and deveined (fresh or frozen, thawed)
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp dried oregano
- Salt to taste
- Freshly ground black pepper to taste
For the Vegetables:
- 1 head broccoli, cut into small pieces
- 1 red bell pepper, cored and sliced
- 1 yellow bell pepper, cored and sliced
- 1 zucchini, cut into half-moon slices
- ½ red onion, thinly sliced
- 2 tbsp olive oil
- ½ tsp dried Italian seasoning
- Salt to taste
- Freshly ground black pepper to taste
Optional Garnishes:
- Fresh lemon wedges
- Fresh chopped parsley or cilantro
- Red pepper flakes
Directions of : Sheet Pan Shrimp and Veggie Bake
- Preheat & Prepare: Heat your oven to 400°F (200°C). Put parchment paper on a large sheet pan. This makes cleaning easy.
- Prep the Veggies: In a big bowl, mix the broccoli, red bell pepper, yellow bell pepper, zucchini, and red onion. Drizzle 2 tablespoons of olive oil over them. Add Italian seasoning, salt, and pepper. Toss everything until all vegetables are covered evenly.
- Roast the Veggies: Spread the seasoned vegetables in one layer on half of the sheet pan. Cook them in the oven for 10-12 minutes. They should be slightly tender but still firm.
- Season the Shrimp: While the vegetables cook, dry the shrimp with a paper towel. In a medium bowl, toss the shrimp with 2 tablespoons of olive oil, garlic powder, smoked paprika, oregano, salt, and pepper. Make sure all shrimp are well covered.
- Bake the Shrimp & Finish: Take the sheet pan out of the oven. Put the seasoned shrimp in a single layer on the other half of the sheet pan, next to the partially cooked vegetables. Put the sheet pan back in the oven. Bake for another 8-10 minutes. The shrimp will be pink and not clear, and the vegetables will be tender with slightly browned edges.
- Serve & Enjoy: Add fresh lemon wedges and chopped parsley or cilantro if you like. Serve the meal right away.
How to Serve Sheet Pan Shrimp and Veggie Bake
You can serve this dish in many ways.
Complete Meal Ideas:
- Simple Side: Eat it straight from the sheet pan for a light and healthy meal.
- Grain Bowl: Serve it over cooked quinoa, brown rice, or couscous to make it more filling.
- Pasta Perfection: Mix it with whole wheat pasta and a light garlic-lemon sauce.
Complementary Pairings:
- Fresh Salad: A simple green salad with a vinaigrette dressing adds freshness.
- Crusty Bread: To soak up all the delicious juices.
- Cool Dip: A spoonful of Greek yogurt mixed with dill and lemon juice adds a nice contrast.
How to Store Sheet Pan Shrimp and Veggie Bake
You can store leftovers of the Sheet Pan Shrimp and Veggie Bake in a closed container in the refrigerator for up to 2-3 days. Heat it gently in the microwave or a pan to avoid overcooking the shrimp.
Tips to Make Sheet Pan Shrimp and Veggie Bake
- Don’t Overcrowd: Make sure vegetables and shrimp are in a single layer. This helps them cook well and evenly. Use two sheet pans if you need to.
- Shrimp Don’t Overcook: Shrimp cooks very quickly. Watch it closely so it does not become tough.
- Parchment Paper is Your Friend: It makes cleaning up almost no work. This is a big help!
- Pat Shrimp Dry: This helps the shrimp cook better and stops it from steaming.
- Don’t Skimp on Oil: A good amount of olive oil helps the vegetables roast nicely and stops them from sticking.
- Taste as You Go: Adjust seasonings to what you like.
Variation
Flavor Variations
- Spicy Kick: Add a little cayenne pepper or red pepper flakes to the shrimp seasoning.
- Herbaceous Delight: Try different herbs like thyme, rosemary, or dill.
- Citrus Burst: Add orange slices with the lemon for a brighter, sweeter taste.
- Asian Inspired: Change the Italian seasoning for a little soy sauce, ginger, and sesame oil.
Vegetable Swaps
- Seasonal Delights: Use asparagus, small tomatoes (add them in the last 5 minutes), green beans, or snap peas.
- Root Veggies: Cubed sweet potatoes or butternut squash are good, but you need to cook them for 15-20 minutes before adding the other vegetables.
FAQs
Q1: Can I prepare the Sheet Pan Shrimp and Veggie Bake ahead of time?
A1: We suggest baking it fresh for the best texture. However, you can cut all your vegetables and mix the shrimp seasoning before you cook. Store these in separate closed containers in the refrigerator. When you are ready to cook, just toss and bake!
Q2: How long does cooked Sheet Pan Shrimp and Veggie Bake last in the refrigerator?
A2: Leftovers of the Sheet Pan Shrimp and Veggie Bake can stay in a closed container in the refrigerator for up to 2-3 days. Heat gently in the microwave or a pan to avoid overcooking the shrimp.
Q3: What kind of shrimp is best for this Sheet Pan Shrimp and Veggie Bake?
A3: Large or jumbo shrimp (21-25 count or 16-20 count per pound) work best for this recipe. Fresh or frozen (and thawed) shrimp without tails are best for easy eating. Shrimp with tails also work if you like them.
Zesty Lemon Herb Shrimp and Veggie Bake
Equipment
- Oven
- Large sheet pan
- Parchment paper
- Large bowl
- Medium bowl
- Paper towels
Ingredients
Shrimp and Seasoning
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp dried oregano
- Salt to taste
- Freshly ground black pepper to taste
Vegetables and Seasoning
- 1 head broccoli, cut into small pieces
- 1 red bell pepper, cored and sliced
- 1 yellow bell pepper, cored and sliced
- 1 zucchini, cut into half-moon slices
- ½ red onion, thinly sliced
- 2 tbsp olive oil
- ½ tsp dried Italian seasoning
- Salt to taste
- Freshly ground black pepper to taste
Garnish
- Fresh lemon wedges
- Fresh chopped parsley or cilantro
- Red pepper flakes
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a large bowl, combine the broccoli, bell peppers, zucchini, and red onion. Drizzle with 2 tablespoons of olive oil, Italian seasoning, salt, and pepper, then toss until the vegetables are evenly coated.
Cooking
- Spread the seasoned vegetables in a single layer on one half of the prepared sheet pan and roast for 10-12 minutes.
- While the vegetables roast, pat the shrimp dry with a paper towel. In a medium bowl, toss the shrimp with 2 tablespoons of olive oil, garlic powder, smoked paprika, oregano, salt, and pepper.
- Remove the sheet pan from the oven and arrange the seasoned shrimp in a single layer on the other half of the sheet pan, next to the partially cooked vegetables. Return the sheet pan to the oven and bake for an additional 8-10 minutes.
Serving
- Garnish with fresh lemon wedges, chopped parsley or cilantro, and red pepper flakes if desired. Serve immediately.