Sheet pan shrimp and veggies is a quick and flavorful dish that brings together the vibrant flavors of shrimp and a medley of colorful vegetables. This recipe offers a convenient and fuss-free way to prepare a complete meal on a single sheet pan, making it perfect for busy weeknights or when you’re short on time. The shrimp turns out juicy and succulent, while the asparagus, yellow squash, and cherry tomatoes roast to perfection. With minimal prep and cleanup, this recipe is a fantastic option for a healthy and delicious dinner.

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, combine the shrimp, asparagus, yellow squash, cherry tomatoes, lemon wedges, olive oil, minced garlic, paprika, dried thyme, salt, and black pepper. Toss well to coat everything evenly.
Line a sheet pan with parchment paper or foil for easier cleanup.
Spread the shrimp and vegetable mixture in a single layer on the sheet pan, ensuring they are evenly distributed.
Place the sheet pan in the preheated oven and bake for approximately 12-15 minutes, or until the shrimp are pink and cooked through, and the vegetables are tender.
Once cooked, remove the sheet pan from the oven and garnish with fresh chopped parsley.
Serve the sheet pan shrimp and veggies as is for a light and healthy meal, or pair it with rice, quinoa, or crusty bread for a more substantial option.

Notes

For best results, ensure the shrimp and vegetables are spread out in a single layer on the sheet pan to ensure even cooking and avoid overcrowding. Feel free to customize the vegetable selection based on your preferences or what you have on hand. Broccoli, bell peppers, or zucchini are great alternatives. Serve the sheet pan shrimp and veggies immediately for the best texture and flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.