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Baked Sheet Pan Shrimp and Veggies.
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Sheet Pan Shrimp and Veggies

Juicy shrimp and a medley of colorful veggies shine in this shrimp sheet pan dinner. It's crazy easy, mess-free, and absolutely delicious!
Course Main Course
Cuisine American
Keyword Sheet Pan Shrimp and Veggies, Sheet Pan Shrimp and Veggies Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 193kcal
Author Natalya Drozhzhin

Ingredients

  • 1 lb jumbo shrimp peeled and deveined
  • 1 large red bell pepper
  • 1 medium zucchini
  • 1 large red onion
  • 3 cups broccoli florets
  • 2 tbsp oil olive or avocado
  • 2 tbsp garlic parsley salt
US Units - Metric

Instructions

  • Line a 13x18 inch baking sheet with parchment paper (optional). Set aside.
    Sheetpan with parchment paper on it.
  • Wash and dry the veggies. Slice the bell pepper in half and remove the seeds and membrane. Julienne the pepper into 1/2 inch thick slices. Cut the zucchini into 1/4-1/2 inch pieces. Slice the onion into half rings, about 1/2 inch thick.
    Sliced up veggies on a sheetpan.
  • Place the veggies and shrimp on the baking sheet.
    Sheet pan with veggies and shrimp.
  • Season the veggies and shrimp with garlic parsley salt and oil, tossing until evenly coated. Arrange the mixture into a single layer on the baking sheet.
    Sheet pan with veggies and raw shrimp on a pan with seasoning.
  • Broil at 450°F (or on medium setting) for about 8-10 minutes, or until the shrimp is cooked through and the veggies are tender. Enjoy!
    Baked Sheet Pan Shrimp and Veggies.

Video

Nutrition

Calories: 193kcal | Carbohydrates: 11g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 143mg | Sodium: 4159mg | Potassium: 575mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1659IU | Vitamin C: 110mg | Calcium: 112mg | Iron: 1mg