DinnerMain Course

Sheet Pan Shrimp and Veggies

Name: Sheet Pan Shrimp and Veggies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 450 g shrimp peeled, deveined, tails on or off; 4 cup broccoli florets; 2 pcs bell pepper sliced; 1 pcs zucchini chopped into 1/2 inch pieces; 3 tbsp olive oil; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp smoked paprika; 0.5 tsp dried oregano; 0.75 tsp salt; 0.25 tsp black pepper; 0.5 pcs lemon cut into wedges

This quick and easy sheet pan meal features succulent shrimp and tender-crisp vegetables, all roasted together with a flavorful seasoning. It's a perfect weeknight dinner that's low in carbs and high in protein. Minimal cleanup makes it even better.

An original recipe by Forkin

Total time: 30 min
Serves: 4
Difficulty: Easy
Per serving: 319 kcal

Gluten-free

Allergen information: may contain crustaceans and fish. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gshrimp, peeled, deveined, tails on or off
4 cupbroccoli florets
2 pcsbell pepper, sliced
1 pcszucchini, chopped into 1/2 inch pieces
3 tbspolive oil
1 tspgarlic powder
0.5 tsponion powder
0.5 tspsmoked paprika
0.5 tspdried oregano
0.75 tspsalt
0.25 tspblack pepper

garnish

0.5 pcslemon, cut into wedges

Equipment

sheet pan · large bowl · parchment paper

The method

Step by step

1
Preheat your oven to 200°C (400°F). Line a large sheet pan with parchment paper for easier cleanup.
About 5 min
2
In a large bowl, combine the broccoli florets, sliced bell pepper, and chopped zucchini.
About 2 min
Cook’s note: Ensure vegetables are cut into similar sizes for even cooking.
3
Drizzle the vegetables with olive oil, then sprinkle with garlic powder, onion powder, smoked paprika, dried oregano, salt, and black pepper.
About 1 min
4
Toss well to ensure all vegetables are evenly coated with the oil and seasonings.
About 1 min
5
Spread the seasoned vegetables in a single layer on the prepared sheet pan.
About 1 min
Cook’s note: Avoid overcrowding the pan; use two pans if necessary to ensure even roasting.
6
Roast the vegetables in the preheated oven for 10 minutes.
About 10 min
7
While the vegetables are roasting, pat the shrimp dry with paper towels.
About 1 min
Cook’s note: Drying the shrimp helps them sear better and prevents a watery sauce.
8
Remove the sheet pan from the oven. Add the shrimp to the pan with the vegetables, tossing gently to combine.
About 1 min
9
Return the sheet pan to the oven and continue roasting for another 5-7 minutes, or until the shrimp are pink and opaque and the vegetables are tender-crisp.
About 7 min
Cook’s note: Be careful not to overcook the shrimp, as they can become rubbery quickly.
10
Serve immediately, garnished with lemon wedges.
Cook’s note: A squeeze of fresh lemon juice brightens all the flavors.

Per serving

Nutrition

79%Score

Calories: 319.3kcal
Protein: 35.4g
Carbs: 25.4g
Fat: 11.8g
Fibre: 8.6g
Sugar: 8.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or in a pan over medium heat until warmed through, being careful not to overcook the shrimp.