Sheet Pan Garlic Shrimp & Vegetables
By Better Plate RecipesSheet Pan Garlic Shrimp and Vegetables is a fast dinner with shrimp, broccoli, bell peppers, asparagus, garlic, lemon, smoked paprika, olive oil, parsley, and optional red pepper flakes. The vegetables roast first, then the shrimp cooks quickly on the same pan until tender with minimal cleanup.
Why You’ll Love This Recipe
This is the kind of dinner that feels colorful and fresh without taking much effort. The vegetables roast first so the broccoli, peppers, and asparagus have time to soften and pick up a little color. Then the shrimp goes onto the same pan and cooks in just a few minutes with garlic, lemon zest, olive oil, and smoked paprika. The lemon juice and parsley go on after roasting, so the finished pan tastes bright instead of heavy. It is naturally light, high in protein, and easy to turn into a fuller meal with rice, quinoa, couscous, or cauliflower rice. Because everything finishes on one pan, cleanup stays simple, and you still get the mix of protein, vegetables, lemon, and herbs that makes dinner feel complete.
What Makes This Recipe Work
Shrimp cooks much faster than the vegetables, so the recipe works best when the vegetables roast first. That first short roast gives the broccoli, peppers, and asparagus time to soften, deepen in color, and lose a little raw crunch. The shrimp is added later in a single layer so each piece cooks evenly and stays tender. Garlic and smoked paprika give the shrimp a savory, warm flavor, while lemon zest seasons the pan before the juice is added at the end. The shrimp should turn pink, opaque, and curl into a loose C shape. A tight O shape usually means it cooked too long. Each step has a job, and that is what keeps the final dish from tasting flat. Browning, roasting, simmering, or finishing at the right moment gives the recipe more depth.
Ingredient Notes & Easy Swaps
Shrimp: Large peeled and deveined shrimp make this dinner fast. If using frozen shrimp, thaw them completely and pat them dry so they roast instead of steaming.
Broccoli: Broccoli roasts well because the edges brown while the stems stay tender. Cut the florets into similar sizes so they cook evenly.
Bell peppers: Red and yellow bell peppers add sweetness and color. Orange or green bell peppers can also work.
Asparagus: Trim off the tough woody ends before roasting. Green beans or zucchini can work as swaps, but zucchini may release more water.
Olive oil: Olive oil helps the vegetables soften and helps the shrimp coating cling. Avocado oil can also work for high-heat roasting.
Garlic and lemon: Garlic gives the shrimp a savory flavor, while lemon zest and juice keep the dish bright. Add the lemon juice after roasting so it tastes fresh.
Smoked paprika: Smoked paprika adds a light smoky flavor without needing a grill. Regular paprika can work, but the flavor will be milder.
Red pepper flakes and parsley: Red pepper flakes add heat, so leave them out for a mild dinner. Parsley is best added at the end for freshness.
Sheet Pan Garlic Shrimp & Vegetables
Description
Sheet Pan Garlic Shrimp and Vegetables is a fast dinner with shrimp, broccoli, bell peppers, asparagus, garlic, lemon, smoked paprika, olive oil, parsley, and optional red pepper flakes. The vegetables roast first, then the shrimp cooks quickly on the same pan until tender with minimal cleanup.
Ingredients
- 1 1/2 lb large shrimp, peeled and deveined
- 1 head broccoli, cut into florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 bunch asparagus, trimmed
- 4 tbsp olive oil
- 5 cloves garlic, minced
- Zest and juice of 1 lemon
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped
Instructions
- 1Set out a large rimmed baking sheet, parchment paper, a medium bowl, paper towels, tongs, a cutting board, a knife, and measuring spoons.
- 2Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
- 3Add the broccoli florets, sliced red bell pepper, sliced yellow bell pepper, and trimmed asparagus to the sheet pan.
- 4Drizzle the vegetables with 2 tablespoons olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 5Toss until the vegetables look lightly coated.
- 6Spread the vegetables in a single layer and roast for 8 minutes, until they look bright and slightly softened.
- 7While the vegetables roast, pat the shrimp dry with paper towels.
- 8Place the shrimp in a medium bowl. Add 2 tablespoons olive oil, 5 minced garlic cloves, the lemon zest, 1 teaspoon smoked paprika, and red pepper flakes if using.
- 9Toss until the shrimp are evenly coated.
- 10Remove the sheet pan from the oven.
- 11Push the vegetables toward the edges and arrange the shrimp in the center in a single layer.
- 12Return the pan to the oven and roast for 6 to 8 minutes, until the shrimp are pink, opaque, and curled into a loose C shape.
- 13Drizzle the lemon juice over the shrimp and vegetables.
- 14Sprinkle with chopped parsley and serve hot.
Tips and Tricks
- 1
Roast the vegetables before adding the shrimp. Broccoli, peppers, and asparagus need more time than shrimp, and starting them first keeps the shrimp from becoming rubbery while you wait for the vegetables to soften. This keeps the shrimp tender instead of tight or rubbery.
- 2
Pat the shrimp dry before seasoning. Moist shrimp release water in the oven, which can make the pan steamy. Dry shrimp hold onto the garlic, lemon zest, and paprika better and cook with a cleaner texture. This keeps the shrimp tender instead of tight or rubbery.
- 3
Keep the shrimp in one layer. If the shrimp overlap, some pieces will cook faster than others. A single layer helps every shrimp turn pink and opaque at the same time, which makes doneness much easier to judge. This keeps the shrimp tender instead of tight or rubbery.
- 4
Finish with lemon juice after roasting. Fresh lemon tastes brighter when it is not cooked the whole time. Adding it at the end keeps the garlic shrimp lively and helps the vegetables taste fresh instead of flat. This keeps the shrimp tender instead of tight or rubbery.
Nutrition
Per serving — Calories: 390kcal, Protein: 47g, Carbs: 21g, Fat: 16g, Fiber: 7g, Sugar: 4g, Sodium: 250mg.
Nutrition information is an estimate and may vary based on ingredient brands, product sizes, preparation methods, and substitutions. It is not intended as medical or dietary advice.
Recipe Guides
This recipe appears in
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