Name: Easy Sheet Pan Shrimp and Veggies
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 16 ounces fresh broccoli florets; 2 medium zucchini (cut into half circles); 1 red bell pepper (cut into 1-inch pieces, close to the same size as the zucchini); 2 tablespoons olive oil (extra virgin); ½ teaspoon garlic powder; ½ teaspoon onion powder; ¾ teaspoon salt; 1 tablespoon olive oil (extra virgin); 1 pound raw jumbo or large shrimp (peeled, deveined); 2 teaspoons Italian seasoning (can also use a mix of dried herbs like basil, parsley, oregano, rosemary, and/or thyme); ½ teaspoon garlic powder; ¼ teaspoon salt

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This sheet pan dinner of shrimp, broccoli, zucchini, and bell pepper is ready in just 25 minutes. It’s a deliciously healthy meal that can be enjoyed as is or served with rice.

I eat healthy about 85% of the time by focusing on a diet of lean protein, vegetables, and good for you carbs. The other 15% of the time I enjoy things that feel a little more indulgent like ice cream, wine, or an amazing martini (with blue cheese stuffed olives). I find that this balanced approach makes me feel my best and is realistic for me. I am not a person who can exist on meal prepped chicken and greens! My food loving heart would just shrivel up. I need flavor! I need fun! So every recipe I share here has to taste good and that includes the very healthy ones.

This shrimp sheet pan meal is a great solution for those evenings when you know you want to eat something that will fuel your body well but not involve much work. Everything cooks together on the sheet pan with a little oil plus spices and dried herbs. It’s that simple.

Ingredients for Sheet Pan Shrimp and Veggies

Broccoli: We’re roasting fresh broccoli florets in this sheet pan meal. They cook quickly so they’re the perfect side for fast cooking shrimp.
Zucchini: Zucchini is another fast cooking vegetable so it’s perfect in this recipe. We’re cutting them into half-circles so that all our ingredients are cut similar in size.
Red bell pepper: Bell peppers come in several colors and you can use whichever you prefer. I recommend a red bell pepper for this easy recipe because it has a hint of sweetness and the color is beautiful with the other veggies.
Olive oil: Extra virgin olive oil helps make our veggies tender and ensures we get that browning we want.
Shrimp: You want uncooked, peeled, and deveined raw jumbo or large shrimp. You can keep the tails on or remove them to make it easier for guests to enjoy.
Seasonings: We’re using plenty of spices to beautifully flavor this easy recipe. Italian seasoning is a blend of dried herbs so it’s a great shortcut. If you’d like to add the herbs separately feel free to use any mix of dried basil, oregano, rosemary, parsley, and/or thyme. We’re also adding garlic powder, onion powder, and salt to bring out the flavor of each ingredients.

How to Make Sheet Pan Shrimp and Veggies

Preheat the oven to 425 degrees.

Spread broccoli florets, zucchini, and bell pepper in a single layer on a 12 x 17 (or larger) baking sheet. Drizzle with olive oil, garlic powder, onion powder, and salt. Bake for 15 to 20 minutes. You want them to be close to tender before we add the shrimp.

Meanwhile, toss shrimp in a large bowl with olive oil, Italian seasoning, garlic powder, and salt.

When vegetables are close to tender, remove from oven and spread shrimp in an even layer on pan with the veggies. Bake for 5 to 7 minutes.

How to Store Leftovers

Want to enjoy this easy shrimp sheet pan dinner the next day or later in the week? Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a skillet on the stovetop on low to medium-low heat until warmed through. You can also heat in the microwave until warmed through.

How to Serve

This easy meal can be enjoyed as is or pair it with additional side dishes. A simple salad would be delicious. If you’d like to make this heartier I recommend serving with brown rice, white rice, or roasted sweet potatoes.