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Sheet pan shrimp and veggie bake with colorful vegetables

Zesty Lemon Herb Shrimp and Veggie Bake

This vibrant and healthy sheet pan meal features succulent shrimp and colorful vegetables seasoned with lemon and herbs, all roasted to perfection for a quick and easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 4 servings
Calories 350 kcal

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.

Notes

For an extra kick, add more red pepper flakes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Adjust seasoning amounts as per your preference.