Sheet Pan Parmesan Shrimp and Veggies Pressure Cooker Recipe
This quick and flavorful sheet pan recipe combines tender roasted vegetables and juicy parmesan-coated shrimp — all made faster with pressure cooker magic.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 head Broccoli cut into 1-inch florets
- 1 Red onion diced into 1-inch pieces
- 0.5 Cauliflower cut into 1-inch florets
- 1 cup Grape or cherry tomatoes halved if large
- 0.25 cup Olive oil divided
- 1.5 teaspoons Kosher salt
- 1 pound Large shrimp peeled and deveined
- 0.5 cup Parmesan cheese freshly grated
- 0.5 teaspoon Dried oregano
- 1 teaspoon Lemon zest fresh
Instructions
Instructions
- Preheat your oven to 425°F.
- Toss broccoli, red onion, cauliflower, and tomatoes with 2 tablespoons olive oil and 1 teaspoon kosher salt in a big bowl.
- Spread veggies in a single layer on your sheet pan.
- Roast veggies for 20 minutes, stirring halfway through.
- In another bowl, toss shrimp with remaining olive oil, koser salt, oregano, lemon zest, and half the parmesan cheese.
- After veggies are roasted, add shrimp on top and sprinkle with remaining parmesan.
- Roast for 8–10 minutes more until shrimp are pink and firm. Serve hot.
Notes
Serve with lemon wedges or extra parmesan for added brightness. Refrigerate leftovers and reheat gently to keep shrimp tender.