Sheet Pan Garlicky Shrimp and Roasted Vegetables
A quick and easy sheet pan dinner featuring garlicky shrimp and a colorful mix of roasted vegetables. This mediterranean-inspired seafood ready in about 22 minutes pairs large shrimp, peeled and deveined, medium, sliced into half-moons zucchini, small, cut into wedges red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 medium, sliced into half-moons zucchini
- 1 large, chopped into 1-inch pieces red bell pepper
- 1 small, cut into wedges red onion
- 4 cloves, minced garlic cloves
- 3 tbsp olive oil
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1, cut into wedges for serving lemon
- 2 tbsp chopped, for garnish fresh parsley
Instructions
- Step 1: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Step 2: In a large bowl, toss 1 lb peeled and deveined shrimp, 1 sliced medium zucchini, 1 chopped red bell pepper, 1 small red onion cut into wedges, and 4 minced garlic cloves with 3 tbsp olive oil, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper until everything is evenly coated.
- Step 3: Spread the shrimp and vegetables in a single layer on the prepared baking sheet. Roast in the oven for 10-12 minutes until shrimp are pink and opaque and vegetables are tender and caramelized around the edges.
- Step 4: Remove from the oven and squeeze juice of 1 lemon over the shrimp and vegetables. Garnish with 2 tbsp chopped fresh parsley.
- Step 5: Serve immediately with extra lemon wedges on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Garlicky Shrimp and Roasted Vegetables take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Garlicky Shrimp and Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced garlic cloves from drying out.
Can I substitute ingredients in Sheet Pan Garlicky Shrimp and Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Garlicky Shrimp and Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Garlicky Shrimp and Roasted Vegetables?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
