Discover the ultimate solution for a fast, flavorful, and fuss-free meal with this incredible Sheet Pan Shrimp and Vegetables recipe. It’s the perfect way to utilize seasonal summer produce, offering a delightful dinner that comes together in a snap with minimal cleanup, making it a true weeknight hero.
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Craving more effortless sheet pan creations? Explore other fantastic recipes like this Cheesy Ranch Chicken and Potatoes or our popular Sheet Pan Sausage and Peppers with Sweet Potatoes. These dishes embody the same convenience and vibrant flavors, making them ideal additions to your dinner rotation.
Embracing the Abundance of Summer: The Joy of Fresh Produce and Easy Dinners
There’s a special magic that descends upon us at the tail end of summer, a season of unparalleled bounty when farmers’ markets overflow with vibrant, sun-kissed produce. For many, this is the most cherished time of year, inspiring home cooks to create fresh, wholesome meals that celebrate nature’s generosity. The simple pleasure of incorporating freshly picked zucchini, juicy tomatoes, and crisp bell peppers into a home-cooked dinner is truly unmatched. It makes you yearn for a world where garden-fresh ingredients and the vibrant atmosphere of a farmer’s market are available year-round.
This Sheet Pan Shrimp and Vegetables recipe perfectly captures that summer essence. It’s a harmonious blend of succulent shrimp and an array of colorful, seasonal vegetables, all roasted together on a single sheet pan. The beauty of this dish lies in its sheer simplicity and incredible efficiency. With just a bit of chopping and a short time in the oven, you can transform fresh ingredients into a nourishing and incredibly flavorful meal. The minimal preparation and even less cleanup make this recipe an absolute winner, allowing you to spend less time in the kitchen and more time enjoying those precious summer evenings.
The Revolutionary Concept of Sheet Pan Suppers
This fantastic Sheet Pan Shrimp and Vegetables recipe is inspired by the innovative philosophy found in the cookbook “Sheet Pan Suppers.” This culinary gem champions the art of preparing entire meals on a single pan, minimizing dishes and maximizing flavor. The cookbook is a treasure trove of recipes that prioritize ease of preparation and the use of fresh, wholesome ingredients. It’s a collection that aligns with a desire for healthy, balanced meals made from real, unadulterated food, a rare find in today’s fast-paced world. (Though, we must admit, even a healthy cookbook can have a delightful dessert section, because life’s too short not to enjoy a sweet treat now and then!)
One of the most appealing aspects of sheet pan cooking, as championed by this cookbook, is the remarkable reduction in post-dinner cleanup. Imagine a delicious meal, with only one sheet pan and perhaps a bowl or two to wash – it’s a dream come true for anyone who dreads washing piles of dishes. This allows you to simply pop your meal into the oven and use that cooking time to tidy up the minimal prep mess, leaving your kitchen sparkling clean by the time dinner is ready. Furthermore, “Sheet Pan Suppers” extends beyond just main courses, offering dedicated chapters for appetizers, delightful side dishes, scrumptious brunches, and even desserts, proving that the sheet pan method is incredibly versatile and can simplify every aspect of your culinary adventures.
Crafting Your Perfect Sheet Pan Shrimp and Vegetables: A Step-by-Step Guide
Creating this delightful sheet pan dinner is straightforward and rewarding. Follow these simple steps to bring a burst of fresh flavor to your table:
- Prepare Your Oven and Pan: Begin by positioning one oven rack in the center for even cooking and another rack about 4 inches from the top heating element for the final broiling step. Lightly spray a large sheet pan with cooking spray to prevent sticking and ensure easy cleanup. Preheat your oven to a moderate 375ºF (190ºC).
- Season the Summer Vegetables: In a large bowl or directly on the prepared sheet pan, combine your chopped zucchini, yellow squash, bell pepper, cherry or grape tomatoes, and red onion. Drizzle with 1/4 cup of extra virgin olive oil, 2 tablespoons of balsamic vinegar, and the fresh juice of one lemon. Season generously with 1/2 teaspoon each of kosher salt and black pepper. Toss everything together until the vegetables are thoroughly coated in the delicious marinade.
- Roast the Vegetables to Perfection: Spread the seasoned vegetables in an even layer across the sheet pan. Place the pan on the center oven rack and roast for approximately 20-25 minutes. The goal is for the vegetables to soften and just begin to show a slight browning on their edges, indicating a developing sweetness and tender-crisp texture. Remove the sheet pan from the oven once roasted.
- Marinate the Shrimp: While the vegetables are roasting, prepare your shrimp. In a separate bowl, combine the peeled and deveined shrimp (tails on or off, as per your preference) with 1/4 teaspoon of salt, the remaining 1 tablespoon of olive oil, the remaining 1 tablespoon of balsamic vinegar, and the 1/2 teaspoon of Worcestershire sauce. Toss gently to ensure the shrimp are well coated. Allow the shrimp to marinate at room temperature while the vegetables are in the oven; this brief marination enhances their flavor.
- Broil the Shrimp and Combine Flavors: After removing the vegetables from the oven, increase your oven temperature and switch it to broil setting. Scatter the marinated shrimp and any remaining marinade evenly over the roasted vegetables on the sheet pan. Return the pan to the upper rack (4 inches from the top heat) under the broiler. Cook for about 5 minutes, or until the shrimp turn opaque and pink, indicating they are perfectly cooked through. Watch carefully to prevent overcooking, as shrimp cook very quickly.
- Finish with Fresh Basil: Once the sheet pan is out of the oven, generously scatter the roughly chopped fresh basil leaves over the entire dish. This step might seem minor, but the aromatic basil adds a bright, fresh, and herbaceous finish that elevates all the flavors.
- Serve and Enjoy: This vibrant Sheet Pan Shrimp and Vegetables dish is wonderfully satisfying on its own, but it also pairs beautifully with a side of crusty bread to soak up the delicious juices, or a light couscous for a more complete meal.
Expert Tips and Creative Variations for Your Sheet Pan Success
Elevate your Sheet Pan Shrimp and Vegetables with these helpful tips and imaginative variations:
- Achieving Perfect Vegetable Texture: The recommended roasting time of 20-25 minutes for the vegetables aims for a tender-crisp texture, where they still retain a slight bite. If you prefer your vegetables significantly softer, feel free to extend their roasting time by an additional 5-10 minutes. Always monitor them to prevent burning and achieve your desired doneness.
- Customizing Your Vegetable Medley: This recipe is incredibly adaptable! Feel free to substitute the zucchini, yellow squash, and bell peppers with other quick-cooking vegetables you enjoy or have on hand. Asparagus, green beans, broccoli florets, or even thinly sliced carrots can work wonderfully. Just remember that different vegetables have varying cooking times, so adjust accordingly. Harder vegetables might need a head start, or you might need to cut them into smaller pieces to ensure they cook evenly with the others.
- Shrimp Preparation Made Easy: While leaving the tails on shrimp can look aesthetically pleasing, it can be a bit inconvenient when eating. To make your meal even more enjoyable and mess-free, we recommend removing the shrimp tails before cooking. This simple step ensures a smoother dining experience for everyone.
- Serving Suggestions Beyond the Plate: The recipe suggests serving this dish with bread or couscous, which are excellent choices to absorb the flavorful juices. However, this Sheet Pan Shrimp and Vegetables is so robust and satisfying that it truly stands alone as a complete meal. For an extra boost of nutrition or a different texture, consider serving it over a bed of quinoa, brown rice, or a light farro salad. A sprinkle of crumbled feta cheese or a dollop of Greek yogurt could also add a delightful creamy tang.
- Boosting the Flavor Profile: For an extra layer of flavor, consider adding a pinch of red pepper flakes to the vegetables before roasting for a subtle kick, or a teaspoon of dried oregano for a more Mediterranean twist. A drizzle of pesto or a sprinkle of grated Parmesan cheese just before serving can also transform the dish.
- Meal Prep Friendly: This recipe is fantastic for meal prepping! You can chop all the vegetables and prepare the shrimp marinade ahead of time. Store them separately in airtight containers in the refrigerator for up to 2 days. When you’re ready to cook, simply combine and roast. Leftovers also reheat well, making for a delicious packed lunch.
Explore More Irresistible Shrimp Recipes
If you’re a fan of the versatility and deliciousness of shrimp, you’re in luck! Here are some other fantastic shrimp recipes that offer diverse flavors and cooking styles, perfect for any occasion:
- Skillet Shrimp Fajitas: A sizzling and spicy weeknight favorite that brings Mexican flair to your table.
- Creamy Shrimp Alfredo: Indulgent pasta tossed in a rich, velvety white sauce with succulent shrimp.
- Spicy Shrimp Bowls: Flavorful and customizable bowls packed with vibrant ingredients for a healthy, quick meal.
- Grilled Lemon Shrimp: Perfectly charred and zesty shrimp skewers, ideal for grilling season.
- Moo Shu Shrimp: A delightful Asian-inspired dish with savory shrimp and crisp vegetables, served with pancakes.
- Lemon Pepper Shrimp Pasta: A light yet satisfying pasta dish bursting with bright lemon and peppery notes.
- Crispy Shrimp Taco Recipe: Crunchy, flavorful shrimp nestled in warm tortillas with fresh toppings.
- Shrimp Caesar Salad with Spicy Croutons: A refreshing and hearty salad, upgraded with grilled shrimp and homemade spicy croutons.
Sheet Pan Shrimp and Vegetables
Pin Recipe
Ingredients
- 2 medium zucchini sliced into 1/2-inch thick half moons
- 1 medium yellow summer squash sliced into 1/2-inch thick half moons
- 1 medium red yellow or orange bell pepper, stem and seeds removed, cut into 1-inch chunks
- 1 cup cherry or grape tomatoes halved
- 1 medium red onion cut into 1-inch chunks
- kosher salt and black pepper
- 1/4 cup plus 1 tablespoon extra virgin olive oil divided
- 3 tablespoons balsamic vinegar divided
- juice of 1 lemon
- 1 1/2 lbs shrimp peeled and deveined (tails left on, if desired)
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup roughly chopped basil leaves
Instructions
- Place one oven rack in the center of the oven, and the other rack 4 inches from the top heat. Spray a sheet pan with cooking spray. Preheat the oven to 375ºF.
- Combine the zucchini, yellow squash, bell pepper, tomatoes, and onion on the prepared sheet pan and season with 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 cup of the olive oil, 2 tablespoons of the vinegar and the lemon juice. Toss to coat.
- Roast the vegetables on the center rack until they are softened and they are beginning to brown on the edges, about 20-25 minutes. Remove the sheet pan from the oven.
- While the vegetables are cooking, place the shrimp in a large bowl and add 1/4 teaspoon salt, the remaining 1 tablespoon of olive oil, the remaining 1 tablespoon of vinegar, and the Worcestershire sauce. Toss gently. Let the shrimp marinate at room temperature while the vegetables are roasting.
- Once you remove the vegetables from the oven, turn the oven to broil. Scatter the shrimp and the marinade over the vegetables in a single layer. Broil on the upper rack in the oven until the shrimp are cooked through, about 5 minutes. Scatter the basil over the finished dish.
- Serve with bread or a side of couscous.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition Information
Serving: 1/4 of recipe, Calories: 418kcal (21%), Carbohydrates: 16g (5%), Protein: 45g (90%), Fat: 21g (32%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 15g, Trans Fat: 0g, Cholesterol: 340mg (113%), Sodium: 1231mg (54%), Fiber: 3g (13%), Sugar: 8g (9%)