Sheet Pan Shrimp and Vegetables

July 12, 2025

0 Views 0

SaveSavedRemoved 0

Colorful and perfectly seasoned, this recipe for Sheet Pan Shrimp and Vegetables is ready in 40 minutes! A delicious and easy dinner – all on one pan!

ENTIRE DINNER ON A SHEET PAN

This Sheet Pan Shrimp and Vegetables recipe is a quick, colorful, and light dinner that’s seasoned perfectly and tastes like summer with all those fresh seasonal veggies. My favorite thing about this recipe is how easy it is to customize. Swap out veggies, swap out seasonings and you can make it exactly how you like it! Yummy, tender shrimp, with tender roasted veggies, and a pop of lemon. Just a classic winning dinner recipe that can be thrown together very quickly (and less dirty dishes!)

Looking closer down on a Sheet Pan Shrimp and Vegetables with a wooden spoon grabbing some.

FREQUENTLY ASKED QUESTIONS:

How do you peel and devein shrimp?

First, rinse shrimp under cold water to remove any surface debris. Then peel off the shell, starting at the legs and pulling toward the top. Use a paring knife to make a shallow slit along the back of the shrimp from the head to the tail. Don’t cut too deep. You’ll see a dark line, which is actually the digestive tract, just under the surface of the shrimp. This is the “vein” that you are removing. Use the tip of your knife or your fingers to gently lift it and pull it out. Optional: Rinse the deveined shrimp one more time under cold water before using in your recipe.

Can I use frozen shrimp instead?

I suppose you could use frozen uncooked shrimp here but I think you would need to defrost them a bit first to make sure all of this cooks evenly.

Can I use different veggies?

You can use whatever vegetables you like with this recipe. If you don’t like asparagus or other vegetables, leave them out or substitute with a favorite veggie (except maybe potatoes, they might need longer to cook unless they cut them up pretty small). I think broccoli florets would be great. Bell peppers, green beans, or mushrooms all roast well. Using what is in season will always give you the best flavor.

How do I make sure my veggies all cook evenly?

Cut your vegetables into similar-sized pieces to ensure even roasting. Also, when laying everything out on the sheet pan, don’t pile things up, lay it out in a single layer or relatively close to it, if possible.

Can I make this spicy?

Sure. For a spicy kick, sprinkle on ¼ teaspoon of cayenne pepper or crushed red pepper flakes.

What size sheet pan is best to use?

I use what is called a half sheet pan (18×13-inches). You want to use a large sheet pan so there is no overcrowding (which can steam the food instead of roasting it – which is what we want) or you divide between two smaller pans.

Can I make this ahead of time?

You can prep the veggies and shrimp ahead, but for the best texture, roast them fresh. This sheet pan dinner is great for meal prep too. You can make it ahead of time and portion it out appropriately. Leftovers reheat well.

What to serve with this?

It’s a full meal on its own, but you can serve it over rice, orzo, quinoa, or with crusty bread for a more filling option.

How do you know when the shrimp are done?

Shrimp are fully cooked when they’re opaque and pink with no gray remaining. They’ll also curl into a “C” shape.

How to store leftovers?

This dish stores well in the fridge for up to 3 days. Reheat in a skillet, air fryer or oven to retain texture.

Looking down on a sheet pan of Shrimp and Vegetables.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

corn– fresh or frozen and thawed
asparagus– trimmed and cut into thirds
small red onion – you could use a yellow or sweet onion if preferred.
zucchini – don’t like zucchini, just use all yellow squash.
yellow squash – if you don’t like yellow squash, just use all zucchini. This is all very customizable to your tastes.
cherry tomatoes – halved. Grape tomatoes could be used. These types of grapes hold up best to the cooking process.
garlic powder, onion powder, salt, pepper and smoked paprika – this is always my standard seasoning combo. I went with smoked paprika because I think it adds amazing flavor to the shrimp and veggies but you could use regular paprika if you prefer.
XL shrimp– peeled and deveined. I share how to devein your shrimp above in the FAQ (Frequently Asked Question) section.
juice from one lemon– this is something I always recommend – using the fresh lemon juice. The bottled stuff just tastes like straight acid and not really lemon juice and won’t give the same flavor profile.
feta cheese and chopped fresh parsley – as an optional garnish.

Shrimp, zucchini, yellow squash, red onion, olive oil, tomatoes, corn, asparagus, lemon, feta cheese, smoked paprika, salt, and pepper.

HOW TO MAKE SHEET PAN SHRIMP AND VEGETABLES:

Preheat the oven to 400F degrees. Line a large sheet pan with parchment paper or lightly grease it with cooking spray. Spread corn, asparagus, and onions out on the prepared sheet pan. Roast for 15 minutes.

A sheet pan with vegetables and then a pan with roasted veggies.

In a small bowl, combine all of the seasonings and mix together well. In a separate bowl, combine shrimp, lemon juice and half of the seasoning. Toss to coat evenly. Remove the sheet pan from the oven and scatter the seasoned shrimp and remaining vegetables over the roasted vegetables.

A bowl of shrimp with seasonings and a sheet pan with seasoned shrimp and veggies.

Sprinkle remaining seasoning over all the vegetables. Return the pan to the oven and roast for an additional 8–10 minutes, or until the shrimp are pink and opaque and the vegetables are tender.

Veggies and shrimp cooking on a sheet pan.

Serve hot, optionally garnished with Feta cheese and fresh herbs. Serve over orzo, rice, or all by itself.

CRAVING MORE RECIPES?

Looking down on a sheet pan with shrimp and vegetables.

Cook ModePrevent your screen from going dark

Preheat the oven to 400F degrees. Line a large sheet pan with parchment paper or lightly grease it with cooking spray.
Spread 1 ½ cups corn kernels, 1 bunch asparagus, trimmed and cut into thirds, and 1 small red onion, sliced out on the prepared sheet pan. Roast for 15 minutes.
In a small bowl, combine1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon smoked paprika and mix together well.
In a separate bowl, combine 1 pound XL shrimp, peeled and deveined, juice from one lemon and half of the seasoning. Toss to coat evenly.
Remove the sheet pan from the oven and scatter the seasoned shrimp, 1 zucchini, sliced, 1 yellow squash, sliced and 1 cup cherry tomatoes, cut in half evenly over the roasted vegetables. Drizzle ¼ cup olive oil over everything.
Sprinkle remaining seasoning evenly over all the vegetables.
Return the pan to the oven and roast for an additional 8–10 minutes, or until the shrimp are pink and opaque and the vegetables are tender.
Serve hot, optionally garnished with crumbled feta cheese and chopped parsley.
Serve by itself or over cooked orzo or rice.

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
I haven’t used canned corn for this. Fresh works best if possible.
I used a half sheet pan (18×13-inches).

Course: Dinner, Main Course

Cuisine: American

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.