Sheet Pan Shrimp – Easy, Juicy, Sheet-Pan Seafood Dinner
A fast and flavorful one-pan seafood dinner with juicy shrimp, roasted vegetables, garlic, and lemon. Ready in under 30 minutes — perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 18–20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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1 lb large raw shrimp (peeled & deveined)
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 zucchini, sliced into half moons
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½ red onion, sliced
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1 cup cherry tomatoes
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3 tbsp olive oil, divided
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3 cloves garlic, minced
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1 tsp paprika or smoked paprika
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Zest and juice of 1 lemon
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Salt and black pepper, to taste
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Chopped parsley, for garnish (optional)
Instructions
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Preheat oven to 425°F. Line a baking sheet with parchment or foil.
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Toss vegetables with 1½ tbsp olive oil, half the garlic, paprika, salt, and pepper. Spread on the sheet pan. Roast for 12–15 minutes.
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Meanwhile, toss shrimp with remaining oil, garlic, lemon zest, and seasoning.
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Remove pan, stir veggies, and nestle shrimp among them.
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Roast 6–8 more minutes until shrimp are pink and opaque.
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Finish with lemon juice and chopped parsley. Serve hot.
Notes
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Use defrosted frozen shrimp and pat dry.
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Swap veggies or seasonings as desired.
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Serve over rice, salad, or crusty bread.