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Sheet Pan Shrimp and Roasted Vegetables

This sheet pan shrimp and vegetables dish features tender shrimp with crispy, caramelized edges paired with blistered, smoky roasted vegetables. The dish is prepared by tossing ingredients with oil and seasonings, then roasting at high heat until beautifully browned and flavorful, resulting in a vibrant, satisfying meal with a rich aroma and appealing textures.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 280
Ingredients Equipment Method

Ingredients
  

  • 1 lb large shrimp, peeled and deveined pat dry thoroughly
  • 2 cups bell peppers, chopped mix of red and yellow
  • 2 cups zucchini, sliced about 1/2 inch thick
  • 3 tablespoons olive oil divided
  • 3 cloves garlic, minced add later to prevent burning
  • 1 tablespoon lemon juice freshly squeezed

Equipment

  • Large rimmed baking sheet
  • Mixing bowl
  • Small bowl

Method
 

  1. Preheat your oven to 220°C (425°F). In a large mixing bowl, toss the chopped bell peppers, zucchini, and red onion with 2 tablespoons of olive oil, salt, and pepper until evenly coated. Spread the vegetables in a single layer on the rimmed baking sheet.
  2. Pat the shrimp dry thoroughly with a paper towel to remove excess moisture, which helps achieve crispy edges. In another bowl, toss the shrimp with 1 tablespoon of olive oil, a pinch of salt and pepper, and a squeeze of lemon juice.
  3. Create space on the baking sheet by spreading the vegetables evenly. Place the seasoned shrimp on top of the vegetables, making sure they are not overcrowded for even roasting. Sprinkle the minced garlic evenly over all ingredients.
  4. Insert the sheet pan into the oven and roast for about 8-10 minutes. During roasting, listen for a gentle crackling sound indicating caramelization, and watch for blistered, golden edges on the vegetables and pink, opaque shrimp.
  5. About halfway through, gently stir the vegetables to promote even blistering and flavor development, being careful not to disturb the shrimp too much.
  6. Once the shrimp turn pink and slightly crisp at the edges, and the vegetables are blistered and caramelized, remove the sheet pan from the oven. Squeeze fresh lemon juice over everything to brighten the flavors.
  7. Let the dish rest for 2 minutes so the juices settle. Then, serve directly from the sheet pan, garnished with fresh herbs if desired, and enjoy the smoky, caramelized flavors with tender shrimp and blistered vegetables.