Welcome to your new go-to weeknight dinner: Sheet Pan Shrimp Easy. This delightful recipe showcases succulent shrimp combined with vibrant spring vegetables, all cooked together on a single sheet pan, making meal prep and cleanup a breeze!
Table of Contents
- Recipe Overview
- Ingredients
- How to Make
- Tips
- Make-Ahead
- Storing
- Freezing
- Reheating
- Serving Suggestions
Sheet Pan Shrimp Easy – Unique Highlights
- Simple preparation using just one pan to minimize cleanup.
- Loaded with fresh, seasonal vegetables for a colorful and nutritious meal.
- Perfect for busy weeknights and can be on the table in under 30 minutes!
Ingredients
- Shrimp – 1 pound, peeled and deveined.
- Bell Peppers – 1 cup, sliced (your choice of color).
- Zucchini – 1 medium, sliced into half-moons.
- Olive Oil – 2 tablespoons, for roasting.
- Garlic – 3 cloves, minced.
- Lemon Juice – from 1 lemon, for zest and flavor.
- Italian Seasoning – 1 teaspoon, to enhance flavors.
- Salt and Pepper – to taste.
- Fresh Parsley – 2 tablespoons, chopped for garnish.
How to Make Sheet Pan Shrimp Easy
Preheat your oven to 400°F (200°C). In a large bowl, combine the shrimp, bell peppers, and zucchini. Drizzle with olive oil, then add minced garlic, lemon juice, Italian seasoning, salt, and pepper. Toss everything together until the shrimp and vegetables are evenly coated. Spread the mixture evenly on a sheet pan lined with parchment paper. Bake for about 12-15 minutes, or until the shrimp are pink and cooked through, and the veggies are tender. Remove from the oven and sprinkle freshly chopped parsley over the top before serving.
Tips for the Perfect Sheet Pan Shrimp
- Make sure the shrimp are not overcrowded on the pan for even cooking.
- You can customize this recipe by adding your favorite seasonal veggies.
- For added heat, consider sprinkling some red pepper flakes before baking.
Make-Ahead
This dish can be prepped ahead of time by mixing the shrimp and vegetables with the seasoning and storing them in the refrigerator for up to 24 hours.
Storing
Any leftovers can be stored in an airtight container in the fridge for up to 3 days.
Freezing
While we recommend enjoying the dish fresh, you can freeze the uncooked shrimp and vegetable mixture for up to 3 months. Just defrost and cook as directed!
Reheating
To reheat, place leftovers on a sheet pan and warm them in a preheated oven at 350°F (175°C) for about 8-10 minutes or until heated through.
Serving Suggestions
Serve your sheet pan shrimp over a bed of quinoa, rice, or alongside a fresh garden salad for a complete meal. Pair with a crispy white wine for the perfect spring dinner!
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Sheet Pan Shrimp Easy – Healthy Spring Dinner
Welcome to your new go-to weeknight dinner: Sheet Pan Shrimp Easy. This delightful recipe showcases succulent shrimp combined with vibrant spring vegetables, all cooked together on a single sheet pan, making meal prep and cleanup a breeze!
Ingredients
| Shrimp – 1 pound, peeled and deveined. | |
| Bell Peppers – 1 cup, sliced (your choice of color). | |
| Zucchini – 1 medium, sliced into half-moons. | |
| Olive Oil – 2 tablespoons, for roasting. | |
| Garlic – 3 cloves, minced. | |
| Lemon Juice – from 1 lemon, for zest and flavor. | |
| Italian Seasoning – 1 teaspoon, to enhance flavors. | |
| Salt and Pepper – to taste. | |
| Fresh Parsley – 2 tablespoons, chopped for garnish. |
Preparation
Notes
- Adjust seasoning to taste.
- Add more veggies as desired.
- For added heat, sprinkle some red pepper flakes before baking.
