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A colorful sheet pan shrimp and veggies meal fresh from the oven

Classic Sheet Pan Shrimp and Veggies

This classic sheet pan recipe features large, succulent shrimp and a colorful array of fresh vegetables, all roasted together for a quick and easy meal. Perfect for a healthy weeknight dinner with minimal cleanup.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (450 g) Large raw shrimp, peeled & deveined
  • 1 medium Red bell pepper, sliced
  • 1 medium Yellow bell pepper, sliced
  • 1 large (about 8 oz) Zucchini, halved & sliced
  • ½ medium Red onion, cut into wedges
  • 3 Tbsp Olive oil
  • 2 cloves Fresh garlic, minced
  • 1 whole Lemon, zest + juice
  • 1 tsp Dried oregano
  • ½ tsp Smoked paprika
  • ½ tsp Salt plus to taste
  • ¼ tsp Freshly ground black pepper
  • 2 Tbsp Fresh parsley, chopped
  • 2 Tbsp grated Parmesan Optional

Equipment

  • Sheet pan

Method
 

Instructions
  1. Preheat your oven to 425°F (220°C).
Cooking Process

    Notes

    For even cooking, ensure vegetables are cut into similar-sized pieces. Don't overcrowd the sheet pan; use two if necessary. The lemon zest adds a bright, fresh flavor, so don't skip it!