Sheet Pan Shrimp and Veggies

This sheet pan shrimp and veggies is the kind of dinner that feels like a total weeknight win. Everything goes on one pan, roasts together, and comes out perfectly caramelized with barely any cleanup. You get juicy shrimp, tender-crisp vegetables, and all those beautiful roasted flavors without standing over the stove. This is the one I make when I want something that looks impressive but actually takes less effort than ordering takeout. It's become my go-to for busy weeknights and last-minute dinner guests alike.

Ingredients

You'll need just a handful of fresh ingredients and pantry staples to make this sheet pan shrimp and veggies happen.

For the Shrimp and Vegetables:

• 1½ pounds (680g) large shrimp, peeled and deveined (tails on or off)
• 1 pound (450g) baby potatoes, halved or quartered
• 2 medium zucchini, cut into ½-inch rounds
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 pint (300g) cherry tomatoes
• 1 small red onion, cut into wedges
• 4 cloves garlic, minced

For the Seasoning:

• ¼ cup (60ml) olive oil
• 2 tablespoons fresh lemon juice
• 1½ teaspoons Italian seasoning
• 1 teaspoon paprika
• ¾ teaspoon sea salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

You can swap the baby potatoes for sweet potato cubes or use asparagus instead of zucchini during spring. If you can't find fresh shrimp, frozen works perfectly — just thaw them completely and pat them very dry before seasoning.

How to Make Sheet Pan Shrimp and Veggies

This recipe comes together in just a few simple steps, and the oven does most of the work.

1. Preheat and prep your pan. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it with cooking spray. Make sure you're using a full-size sheet pan so everything has room to roast properly without steaming.
2. Start with the potatoes. Place the halved baby potatoes on the prepared baking sheet. Toss them with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them out in a single layer and roast for 10 minutes. This head start ensures they'll be perfectly tender when everything else finishes cooking.
3. Mix your seasoning blend. While the potatoes roast, whisk together the remaining olive oil, lemon juice, minced garlic, Italian seasoning, paprika, salt, black pepper, and red pepper flakes (if using) in a large bowl. This flavorful mixture will coat everything beautifully.
4. Prep the shrimp. Pat the shrimp completely dry with paper towels — this is essential for getting a nice sear. Add them to a separate bowl and toss with about 2 tablespoons of the seasoning mixture. Set aside while you prepare the vegetables.
5. Toss the vegetables. Add the zucchini, bell peppers, cherry tomatoes, and red onion to the large bowl with the remaining seasoning. Toss everything until the vegetables are evenly coated with the oil and spices.
6. Add vegetables to the pan. Remove the sheet pan from the oven after the potatoes have roasted for 10 minutes. Add all the seasoned vegetables to the pan, spreading them around the potatoes in a single layer. Try to keep everything in one layer so it roasts instead of steams.
7. Roast the vegetables. Return the pan to the oven and roast for 8 minutes at 425°F (220°C), until the vegetables start to soften and get some color on the edges.
8. Add the shrimp. Pull the pan out again and nestle the seasoned shrimp among the vegetables. Spread them out so each shrimp touches the pan surface. This ensures they cook evenly and develop that gorgeous pink color.
9. Final roast. Return the sheet pan to the oven and roast for 5-7 minutes at 425°F (220°C), until the shrimp are pink, opaque, and just cooked through. They should curl into a loose C-shape. Don't overcook them or they'll turn rubbery.
10. Garnish and serve. Remove from the oven immediately. Squeeze fresh lemon juice over everything, sprinkle with chopped parsley, and serve hot with extra lemon wedges on the side. The bright acid from the lemon makes everything pop.

Recipe Variations

What to Serve With Sheet Pan Shrimp and Veggies

This sheet pan dinner is pretty complete on its own, but here are some perfect pairings:

• Fluffy rice or quinoa — Perfect for soaking up all those delicious pan juices and making the meal more filling
• Crusty garlic bread — Ideal for mopping up every last bit of seasoned oil and roasted garlic from the pan
• Simple green salad — A crisp arugula salad with lemon vinaigrette adds freshness and balances the roasted flavors
• Pasta — Toss everything with angel hair pasta or linguine for a complete one-bowl meal that feels really special

Storage & Make-Ahead Tips

Refrigerator Storage:

• Store cooled leftovers in an airtight container in the refrigerator for up to 3 days
• Keep the shrimp and vegetables together — they'll stay moist that way
• Reheat gently in a 350°F (175°C) oven for 8-10 minutes or microwave on 50% power to prevent the shrimp from getting rubbery

Freezer Storage:

• This dish doesn't freeze particularly well because shrimp can become tough and watery when thawed
• If you must freeze, store for up to 1 month and thaw overnight in the refrigerator before reheating

Make-Ahead Tips:

• Prep all your vegetables up to 24 hours ahead and store them in the refrigerator in a sealed container
• Mix your seasoning blend and store it in a small jar so you can just toss everything together at dinner time
• Don't season the shrimp until right before cooking — they'll release water if they sit in the marinade too long

Common Mistakes to Avoid

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp work great for sheet pan dinners. Just make sure to thaw them completely first — either overnight in the refrigerator or by running them under cold water for about 10 minutes. The most important step is patting them completely dry with paper towels before seasoning. Any excess moisture will prevent them from getting that nice roasted texture.

What size shrimp should I buy?

Large shrimp (31-40 count per pound) or jumbo shrimp (21-30 count per pound) work best for this recipe. They're big enough that they won't overcook in the time it takes the vegetables to roast. Avoid using small or medium shrimp because they cook too quickly and can become rubbery before the vegetables are done.

Can I substitute the vegetables with what I have on hand?

Yes! This recipe is incredibly flexible. Brussels sprouts, green beans, asparagus, broccoli, cauliflower, and butternut squash all work beautifully. Just keep in mind that denser vegetables like Brussels sprouts or butternut squash may need the same head start as the potatoes, while tender vegetables like asparagus should be added with the shrimp during the last few minutes.

How do I know when the shrimp are perfectly cooked?

Perfectly cooked shrimp will be pink and opaque throughout with no translucent gray areas. They'll curl into a loose C-shape. If they curl into a tight O-shape or feel very firm, they're overcooked. The internal temperature should reach 120°F (49°C). They'll continue cooking slightly from residual heat after you remove them from the oven.

Can I make this recipe dairy-free or paleo?

This sheet pan shrimp and veggies is already naturally dairy-free and paleo-friendly as written! It uses only olive oil, fresh vegetables, shrimp, and simple seasonings. Just double-check that your Italian seasoning blend doesn't contain any hidden dairy or non-paleo ingredients (some store-bought blends add fillers).

This sheet pan shrimp and veggies is the kind of dinner that makes you feel like you've got your life together. It's colorful, delicious, and ridiculously easy. Save this for your next busy weeknight — and discover more delicious recipes at

Sheet Pan Shrimp and Veggies

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