Sheet Pan Shrimp and Veggies: 1 Pan Magic

Oh man, do I have a weeknight lifesaver for you today! When life gets crazy and you just want something delicious and *good* for you on the table super fast, this Sheet Pan Shrimp and Veggies with Herbs is my absolute go-to. Seriously, the magic of throwing everything onto one pan and letting the oven do all the work? It’s a game-changer! I came up with this recipe when I was juggling two jobs and felt like I was constantly running on fumes. I needed a meal that was packed with flavor, totally healthy, and required minimal cleanup. This Mediterranean-inspired dish, bursting with fresh herbs and bright lemon, became my secret weapon for busy evenings. It’s proof that eating well doesn’t have to be complicated or time-consuming!

Why You’ll Love This Sheet Pan Shrimp and Veggies with Herbs

Honestly, this recipe is a game-changer for busy days! You’ll fall in love with how ridiculously fast it is to get dinner on the table. Plus, the cleanup? A breeze!

• Speedy Dinner: Ready in about 30 minutes from start to finish.
• Easy Cleanup: Just one pan to wash!
• Healthy & Wholesome: Lean protein and loads of veggies make this a feel-good meal.
• Incredible Flavor: The herbs, lemon, and garlic create a bright, Mediterranean taste sensation.

Ingredients for Your Sheet Pan Shrimp and Veggies with Herbs

You’ll be amazed at how simple these ingredients are to pull together! Here’s what you’ll need:

• 1 pound large shrimp, peeled and deveined
• 2 bell peppers, mixed colors, sliced
• 2 zucchinis, sliced
• 4 cloves garlic, minced
• 1 lemon, zest and juice
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika (optional, but I love it!)
• Salt and pepper to taste
• Fresh herbs for garnish (like parsley or dill), if you have them!

See? Just a handful of fresh goodies to make a meal that tastes like it took hours!

Ingredient Notes and Substitutions

Don’t stress if you don’t have *exactly* what’s listed! This recipe is super forgiving. If you don’t have bell peppers, broccoli florets or even some asparagus spears work beautifully. For the herbs, basil or even a sprinkle of dried oregano are great too. The lemon really brightens everything up, so don’t skip that!

How to Make Sheet Pan Shrimp and Veggies with Herbs: Step-by-Step

Alright, get ready for some kitchen magic! This is where all those yummy ingredients come together with hardly any fuss. Seriously, we’re talking minimal effort for maximum flavor.

First things first, you gotta get that oven hot! Preheat it to 425°F (that’s 220°C for all you metric folks). And grab a big baking sheet – line it with parchment paper or a silicone mat. This is key for easy cleanup, trust me!

Now, take those gorgeous sliced bell peppers and zucchinis. Toss them in a big bowl with about half of your olive oil, most of the minced garlic (save a little for the shrimp!), salt, pepper, and that optional smoked paprika if you’re using it. Give it all a good mix until everything is nicely coated. Spread these veggies out on your prepared sheet pan in a single layer. Don’t crowd them – they need space to get those nice, slightly charred edges!

In that same bowl (no need to wash it!), toss your shrimp with the rest of the olive oil, the remaining garlic, a little more salt and pepper, and the zest from your lemon. Oh, and squeeze about half of that lemon juice over everything. Give it a gentle toss.

Now, nestle those seasoned shrimp right in between the veggies on your baking sheet. Try to spread them out so they cook evenly. Pop the whole pan into your hot oven. Give it about 10 minutes.

After 10 minutes, carefully pull the pan out. Give everything a gentle toss right on the pan – just to make sure nothing’s sticking and everything cooks evenly. Then, pop it back in the oven for another 8 to 10 minutes. You’re looking for the shrimp to turn that lovely pink and opaque color, and the veggies should be tender and slightly caramelized. This is where all those brilliant flavors meld together!

Once it’s done, pull it out again. Squeeze the rest of that fresh lemon juice all over the top – it just adds that perfect punch! If you’ve got some fresh herbs on hand, sprinkle them over for a pop of color and freshness. And there you have it! Your amazing Sheet Pan Shrimp and Veggies with Herbs is ready to dive into. Serve it up hot and enjoy every single bite!

Tips for Perfect Sheet Pan Shrimp and Veggies with Herbs

Okay, so you’ve got the recipe, but let me share a few little tricks I’ve picked up that make this Sheet Pan Shrimp and Veggies with Herbs absolutely sing. My biggest tip? Don’t —overcrowd that pan! Seriously, give everything space. If your pan looks too full, just use two pans. Crowding makes things steam instead of roast, and we want those delicious, slightly crispy edges, right?

Also, make sure your shrimp are all roughly the same size so they cook evenly. You’ll know they’re done when they’re pink and opaque, and that little tail curls up. And don’t forget that final squeeze of lemon juice right at the end – it’s pure magic!

Serving Suggestions for Your Sheet Pan Meal

This Sheet Pan Shrimp and Veggies with Herbs is fantastic on its own, but I love serving it over fluffy quinoa or brown rice for a more substantial meal. It’s also lovely with a side of crusty bread for sopping up all those delicious juices! If you’re feeling fancy, a dollop of plain Greek yogurt or tzatziki sauce on top is divine. For more ideas on building balanced, flavor-packed bowls, check out my guide to healthy bowls!

Storage and Reheating Instructions

Got leftovers? Lucky you! Once your Sheet Pan Shrimp and Veggies with Herbs have cooled, pop them into an airtight container. They’ll keep nicely in the fridge for about 2-3 days. When you’re ready to eat them again, the best way to reheat is in a skillet over medium heat with a tiny splash of water or olive oil. You can also pop them back on a baking sheet in a low oven for a few minutes. Just be gentle so those lovely shrimp don’t get tough!

Frequently Asked Questions about Sheet Pan Shrimp and Veggies with Herbs

Got questions about making this awesome Sheet Pan Shrimp and Veggies with Herbs? I’ve got you covered!

Can I use other types of seafood instead of shrimp?

Absolutely! This recipe is super flexible. Scallops work beautifully and cook just as quickly. You could also try firm white fish like cod or halibut, just cut them into chunks so they cook evenly with the veggies!

What other vegetables work well in this recipe?

Oh, you can toss pretty much anything on the pan! Broccoli florets, cauliflower, red onion wedges, snap peas, or even some cherry tomatoes would be delicious. Just make sure to cut them to a similar size so they all roast up nicely.

How long does it take to cook Sheet Pan Shrimp and Veggies with Herbs?

The whole process, from preheating the oven to taking the finished dish out, is usually around 30 minutes. The veggies go in first for about 10 minutes, then the shrimp join them for another 18-20 minutes. It’s a super quick meal, perfect for those busy nights when you need healthy meals fast!

Can I make this recipe spicy?

You bet! If you love a little heat, just add a pinch of red pepper flakes to the shrimp and veggies when you’re tossing them with the oil and garlic. A little goes a long way, but it adds a fantastic kick!

Nutritional Information (Estimated)

This is a general estimate per serving, and it can vary a bit depending on your exact ingredients and portion size. It’s a pretty lean and healthy meal, though!

• Calories: Around 320 kcal
• Fat: Approximately 14g
• Protein: About 30g
• Carbohydrates: Roughly 20g

Share Your Culinary Creations!

I absolutely LOVE hearing from you all! Did you try this amazing Sheet Pan Shrimp and Veggies with Herbs? Let me know in the comments below how it turned out for you! If you loved it, please give it a star rating above! And if you share any pics on social media, be sure to tag me – I’d be thrilled to see your beautiful creations!

About the Author

Hi, I’m EMILIA, the founder of MeltItClean.com – your digital space for natural weight loss, real wellness habits, and clean-living inspiration that actually fits your life.

For years, I struggled with the ups and downs of dieting. I tried everything — juice cleanses, low-carb crazes, fitness challenges — but I always ended up back where I started: tired, bloated, and frustrated. I didn’t just want to “lose weight” — I wanted energy, mental clarity, glowing skin, and confidence without sacrificing my joy or sanity. After years of experimenting, learning, and unlearning, I discovered a simple truth: your body is already powerful — it just needs support, not restriction. That’s when I created Melt It Clean — a site dedicated to real transformation through clean, intentional, and nourishing daily habits that anyone can follow. My goal was simple: build a place where people could feel informed, supported, and empowered without being overwhelmed by wellness fads. You can learn more about my story and philosophy here!

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