Shrimp and Vegetable Sheet Pan Dinner

Shrimp and Vegetable Sheet Pan Dinner

Background and History:

Shrimp and vegetable sheet pan dinners are a modern twist on the classic concept of roasting. They offer a convenient way to prepare a balanced meal in one pan. Combining succulent shrimp with an array of seasonal vegetables, this dish is a delight for both your taste buds and your busy schedule.

Serves: 4


  • Prep Time: 15 minutes
  • Cooking Time: 20 minutes


  • 1 pound large shrimp, peeled and deveined
  • 4 cups mixed vegetables (zucchini, bell peppers, cherry tomatoes, red onions)
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 lemon, sliced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish


  • Preheat your oven to 425°F (220°C).
  • In a large mixing bowl, combine the shrimp, mixed vegetables, olive oil, minced garlic, dried oregano, salt, and pepper. Toss everything together until the ingredients are evenly coated.
  • Spread the mixture onto a baking sheet in a single layer.
  • Place lemon slices on top of the shrimp and vegetables.
  • Roast in the preheated oven for approximately 20 minutes or until the shrimp are pink and cooked through, and the vegetables are tender. You can broil for an additional 2-3 minutes for a touch of char.
  • Garnish with fresh parsley, and serve hot.

Nutrition Facts:

  • Calories: 250 per serving
  • Protein: 20g
  • Carbs: 15g
  • Fat: 12g


  • Customize the vegetables to your preferences or seasonal availability.
  • Serve this dish with a side of quinoa, rice, or a crusty bread for a more substantial meal.
  • Drizzle with a little extra olive oil and a squeeze of lemon juice for added flavor just before serving.

Allergy Warning:

  • Contains shellfish (shrimp).

Enjoy the simplicity and deliciousness of this Shrimp and Vegetable Sheet Pan Dinner, a perfect choice for a healthy and hassle-free weeknight meal.