Name: Sheet-Pan Shrimp and Vegetables
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 lb large shrimp; 1 large yellow onion; 2 medium bell pepper; 2 medium zucchini; 1.5 cup cherry tomatoes; 4 clove garlic; 1 whole fresh lemon; 3 tbsp extra virgin olive oil; 1 tsp dried oregano; 0.25 tsp red pepper flakes; 0.75 tsp kosher salt; 0.5 tsp black pepper; 0.25 cup fresh basil

← Recipes · One Pan · Sheet-Pan Shrimp and Vegetables

245 cal32g protein12g carbs8g fat520mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Sheet-Pan Shrimp and Vegetables

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One Pan25 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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large shrimppeeled and deveined1.5 lb

yellow onioncut into wedges1 large

bell pepperseeded, cut into chunks2 medium

zucchinicut into half-moons2 medium

cherry tomatoes1.5 cups

garlicminced4 cloves

fresh lemon1 whole

extra virgin olive oil3 tbsp

dried oregano1 tsp

red pepper flakes0.25 tsp

kosher salt0.75 tsp

black pepper0.5 tsp

fresh basilGarnishtorn0.25 cups

Cook it to

Shrimp145°F / 63°C

Shrimp: opaque and firm. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Preheat oven to 425°F.

2On a large sheet pan, toss together onion, bell peppers, zucchini, and cherry tomatoes with 2 tbsp olive oil, half the garlic, oregano, red pepper flakes, and salt. Spread in a single layer and roast for 10 minutes.

3While vegetables roast, pat shrimp dry and toss in a bowl with remaining 1 tbsp olive oil, remaining garlic, a pinch of salt, and black pepper. Zest the lemon and set zest aside; cut lemon in half.

4Remove pan from oven and push vegetables to the sides. Arrange shrimp in the center and nestle lemon halves among the vegetables. Return to oven and bake 8–10 minutes, until shrimp are pink and cooked through.

5Scatter fresh basil and lemon zest over everything. Drizzle any pan juices over the shrimp and vegetables. Serve straight from the pan.