sheet pan shrimp
This sheet pan shrimp recipe is a quick and easy meal that's perfect for busy weeknights. With minimal prep and cleanup, you can enjoy a flavorful dish loaded with shrimp and vibrant vegetables, all roasted to perfection in just one pan.
Equipment
- 1 large baking sheet
- 1 mixing bowl
- 1 measuring spoons
- 1 measuring cups
- 1 cooking spatula
- 1 oven
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 cups cherry tomatoes, halved
- 1 medium red bell pepper, sliced into strips
- 1 medium zucchini, sliced into half-moons
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- to serve wedge lemon wedges For serving.
- to garnish tablespoon fresh parsley, chopped For garnish.
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the shrimp, cherry tomatoes, red bell pepper, and zucchini.
- Drizzle the olive oil over the mixture, then add in the minced garlic, paprika, oregano, salt, and black pepper. Toss everything together until well coated.
- Spread the shrimp and vegetables evenly on a large baking sheet.
- Roast in the preheated oven for about 15 minutes, or until the shrimp are pink and opaque and the vegetables are tender.
- Remove from the oven and let it cool for 2 minutes.
- Serve immediately with lemon wedges on the side and garnish with fresh parsley.
Notes
You can substitute or add other vegetables such as asparagus, broccoli, or snap peas as per your preference.
For a spicier kick, add some red pepper flakes to the mixture.
This dish pairs well with a side of rice or a light salad.