Sheet Pan Shrimp – Easy, Juicy, Sheet-Pan Seafood Dinner

Sheet Pan Shrimp is the perfect answer to busy weeknights when you want something fast, flavorful, and nourishing — without a sink full of dishes. In just 20 minutes, tender shrimp roast alongside vegetables and seasonings to create a vibrant, protein-packed dinner that’s equal parts elegant and effortless.

This dish draws from Mediterranean and coastal cooking traditions, where simplicity meets fresh, bold ingredients. It’s endlessly customizable, making it ideal for families, meal prep, or even a last-minute dinner party. Plus, with everything roasted on one pan, cleanup is a breeze.

Juicy, garlicky shrimp paired with caramelized veggies and bright citrus makes Sheet Pan Shrimp a staple you’ll want on rotation.

Ingredients Overview

This dish uses clean, fresh ingredients that let the shrimp shine — but each element adds its own texture and depth:

• Large Raw Shrimp (Peeled & Deveined): Go for 16–20 or 21–25 count per pound for the best balance of size and cook time. Tail-on looks great for presentation, but tail-off is easier to eat.

• Bell Peppers: Sweet, colorful, and slightly charred after roasting. Use a mix of red, yellow, and orange for variety.

• Zucchini or Yellow Squash: Roasts beautifully with shrimp and adds a tender bite without overpowering flavor.

• Red Onion: Adds savory depth and a mild sweetness when roasted. Slice into thick wedges to hold shape.

• Cherry Tomatoes: Burst and caramelize in the oven, adding juiciness and acidity to balance the dish.

• Olive Oil: Helps caramelize the veggies and keeps the shrimp from drying out. Use extra virgin for finishing if desired.

• Garlic: Minced or grated, it infuses the shrimp and vegetables with bold, aromatic flavor.

• Lemon: Zest and juice brighten the dish and complement the seafood.

• Paprika or Smoked Paprika: Adds color and a subtle smokiness — especially good with roasted shrimp.

• Salt & Black Pepper: Essential for seasoning throughout.

Optional Add-Ins:

• Asparagus spears, green beans, or broccolini for more green crunch

• Crushed red pepper flakes for a touch of heat

• Fresh parsley or basil for garnish

• Grated Parmesan for a savory finish

Substitutions:

• Use pre-cooked shrimp in a pinch, but reduce roasting time to just 5 minutes for reheating.

• Try chicken sausage or tofu for a shrimp-free version.

• Swap olive oil with avocado oil for higher-heat roasting.

Step-by-Step Instructions

Roasting brings out incredible flavors with almost no effort. Here’s how to pull off perfect sheet pan shrimp:

1. Preheat & Prep Pan
   Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.

2. Prep the Veggies
   In a large bowl, toss bell peppers, zucchini, red onion, and cherry tomatoes with half the olive oil, half the garlic, salt, pepper, and a sprinkle of paprika. Spread in an even layer on the baking sheet. Roast for 12–15 minutes, stirring once, until beginning to soften and brown.

3. Season the Shrimp
   While the veggies roast, toss shrimp in the remaining olive oil, garlic, paprika, lemon zest, and a little salt and pepper. Let them sit while the vegetables finish their first roast.

4. Add Shrimp to the Pan
   After 12–15 minutes, remove the sheet pan and stir the vegetables. Make space and nestle shrimp evenly among them.

5. Roast Until Shrimp is Done
   Return pan to oven and roast 6–8 minutes more, or until shrimp are opaque, pink, and slightly curled. Avoid overcooking — shrimp cook quickly and stay juiciest when just barely done.

6. Finish & Serve
   Squeeze fresh lemon juice over the entire pan and sprinkle with chopped herbs. Serve immediately.

Chef Tips:

• Don’t overcrowd the pan — spread everything in a single layer for proper roasting.

• Pat shrimp dry before seasoning to help them roast, not steam.

• For extra color, broil the last 1–2 minutes, watching carefully to avoid burning.

Tips, Variations & Substitutions

• Spicy Cajun Shrimp: Use Cajun or Creole seasoning in place of paprika for a Southern-inspired twist.

• Asian-Inspired: Swap lemon for lime, add soy sauce and a drizzle of sesame oil before roasting.

• Add Carbs: Serve over rice, quinoa, couscous, or roasted potatoes for a complete meal.

• Low-Carb or Keto: Keep it simple with just shrimp and non-starchy veggies — perfect for clean eating.

Serving Ideas & Occasions

Sheet Pan Shrimp is as versatile as it is flavorful. It’s a go-to choice for:

• Busy Weeknights: From prep to plate in under 30 minutes.

• Meal Prep: Pack with grains or salad greens for grab-and-go lunches.

• Light Summer Dinners: Refreshing, bright, and not too heavy.

• Entertaining: Double the recipe and serve with warm crusty bread, herbed butter rice, or citrusy couscous.

Garnish with lemon wedges, chopped parsley, or even a spoonful of garlicky yogurt sauce for dipping.

Nutritional & Health Notes

Sheet Pan Shrimp is naturally high in protein, low in carbs, and full of micronutrients from the vegetables:

• Shrimp provide lean protein and are a great source of selenium, vitamin B12, and iodine.

• Vegetables deliver fiber, antioxidants, and essential vitamins.

• Olive oil adds heart-healthy fats without excess calories.

This meal fits into most eating styles — Mediterranean, paleo, gluten-free, and low-carb — depending on your side choices.

One serving typically offers:

• ~300–350 calories

• 25–30g protein

• 12–15g fat

• 10–15g carbs (depending on vegetables used)

To boost fiber, add greens or serve over whole grains.

FAQs

Q1: Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking. Extra moisture will cause steaming instead of roasting.

Q2: How do I prevent overcooked shrimp?
Watch closely during the final 6–8 minutes. Shrimp are done when they’re just opaque and slightly curled.

Q3: Can I make this ahead of time?
It’s best fresh, but you can roast the vegetables ahead and add fresh shrimp to reheat and finish just before serving.

Q4: What’s the best pan to use?
Use a heavy-duty sheet pan with a rim. Avoid dark-colored pans that can overcook or warp at high heat.

Q5: Can I use other seafood?
Yes! Try scallops, chunks of firm white fish (like cod), or even calamari. Adjust cook times accordingly.

Q6: Is this recipe good for weight loss?
Absolutely. It’s high in lean protein, low in calories, and full of fiber-rich vegetables — great for portion control and clean eating.

Q7: What sauces go well with this?
Try garlic aioli, tzatziki, spicy mayo, or a drizzle of chimichurri for extra flavor.

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