Sheet Pan Shrimp Easy – Healthy Spring Dinner
A quick, healthy sheet pan dinner featuring shrimp, asparagus, cherry tomatoes, garlic, paprika, and lemon, all roasted on a single pan for easy cleanup.
Looking for a quick, delicious meal that captures the essence of spring? This Sheet Pan Shrimp recipe is the perfect combination of fresh flavors and healthy ingredients, all cooked on a single pan for easy cleanup. Ideal for busy weeknights, this dish is not only satisfying but also packed with nutrients!
Sheet Pan Shrimp – Unique Highlights
- Quick and easy one-pan dinner ready in under 30 minutes.
- Loaded with fresh veggies and zesty flavors that’s perfect for spring.
- Healthy, low in carbs, and perfect for meal prep.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 cups asparagus, trimmed
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- Juice of 1 lemon
How to Make
To create this delicious Sheet Pan Shrimp dish, preheat your oven to 400°F (200°C). Begin by placing the shrimp, asparagus, and cherry tomatoes on a large baking sheet. Drizzle olive oil over the top, and sprinkle in the minced garlic, paprika, salt, and pepper. Squeeze the juice of one lemon over everything for that added zing!
Toss all the ingredients together to ensure they’re well coated, then spread them out evenly on the pan in a single layer. Bake for about 12-15 minutes, until the shrimp is pink and cooked through, and the veggies are tender yet crisp. Allow to cool slightly before serving.
Tips
- For added flavor, marinate the shrimp in lemon juice and garlic for 30 minutes before cooking.
- Feel free to swap the vegetables according to your seasonal preferences.
- Use a baking mat for easy cleanup and to prevent sticking.
Make-Ahead
This meal can be prepped ahead of time! Simply chop the vegetables and marinate the shrimp a day in advance. Store them in the fridge until you’re ready to cook.
Storing
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Just be cautious not to prolonged storage for quality.
Freezing
If you wish to freeze, it’s best to freeze the shrimp and vegetables separately after preparation, as cooked shrimp can become rubbery when frozen. Freeze uncooked shrimp in a freezer-safe bag for up to 3 months.
Reheating
To reheat, simply warm them in the oven at 350°F (175°C) for about 8-10 minutes, ensuring they’re heated through but not overcooked.
Serving Suggestions
This sheet pan shrimp pairs wonderfully with quinoa, brown rice, or a fresh green salad for a complete meal. For those who want a hint of zest, a dollop of avocado sauce can complement the dish beautifully!
You can also find a versatile sheet pan here for your culinary adventures.
Related Recipes
- Crispy Lemon Garlic Shrimp
- Spring Vegetable Stir-Fry
- Zucchini Noodles with Shrimp
- Mediterranean Chickpea Salad
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 cups asparagus, trimmed
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
Preheat oven
Preheat your oven to 400°F (200°C).
Arrange ingredients
Place shrimp, asparagus, and cherry tomatoes on a large baking sheet.
Season
Drizzle with olive oil and sprinkle garlic, paprika, salt, and pepper over the top.
Toss and spread
Toss to coat, then spread evenly on the pan.
Bake
Bake for 12-15 minutes until shrimp is pink and cooked through.
Serve
Allow to cool slightly before serving.
Notes
- For added flavor, marinate the shrimp in lemon juice and garlic for 30 minutes before cooking.
- Feel free to swap the vegetables according to your seasonal preferences.
- Use a baking mat for easy cleanup and to prevent sticking.
Nutrition Facts
Frequently asked questions
Can I customize this recipe with other vegetables?
Yes—swap in seasonal vegetables like bell peppers, zucchini, or broccoli as desired.
What should I serve with this dish?
Pairs well with quinoa, brown rice, or a simple green salad.
Can I make this in advance?
Yes, chop vegetables and marinate shrimp up to a day ahead; store separately in the fridge and bake when ready.
Is this recipe spicy?
The recipe as written is mild. You can add a pinch of red pepper flakes for heat if desired.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
