One-Pan Shrimp and Veggie Bake – Simple, Flavorful, and Fast

This is the kind of recipe you turn to when you want a fresh, colorful meal with almost no cleanup. Toss shrimp and vegetables on a sheet pan, drizzle with a bright garlicky lemon sauce, and let the oven do the work. It’s light but satisfying, fast but impressive, and easy to adapt to what you have on hand.

Perfect for busy weeknights or a no-fuss weekend dinner. Best of all, you’ll have a complete meal ready in under 30 minutes.

What Makes This Recipe So Good

• Minimal cleanup: Everything cooks on one sheet pan. No extra pots to wash.
• Quick cooking time: Shrimp cook fast, and most veggies roast beautifully in the same window.
• Balanced and colorful: Protein, fiber, and healthy fats in one pan, with bright flavors and textures.
• Flexible ingredients: Swap the vegetables based on season or what’s in your fridge.
• Big flavor, simple prep: Lemon, garlic, smoked paprika, and olive oil give you restaurant-level taste with pantry staples.

Shopping List

• 1 pound large raw shrimp, peeled and deveined (tails on or off)
• 1 red bell pepper, sliced into strips
• 1 small red onion, sliced into wedges
• 1 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes, whole
• 1 cup broccoli florets
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 lemon (zest and juice)
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes (optional)
• Kosher salt and freshly ground black pepper
• Fresh parsley, chopped (for garnish)
• Optional sides: crusty bread, cooked rice, quinoa, or couscous

Step-by-Step Instructions

1. Preheat the oven: Set to 425°F (220°C).

   Line a large rimmed sheet pan with parchment for easy cleanup.

2. Prep the veggies: Slice the bell pepper and onion, cut the zucchini, and trim the broccoli. Leave cherry tomatoes whole so they burst in the oven.
3. Make the marinade: In a small bowl, whisk together olive oil, minced garlic, lemon zest, half the lemon juice, smoked paprika, oregano, red pepper flakes (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper.
4. Toss the vegetables: Add peppers, onion, zucchini, tomatoes, and broccoli to the sheet pan. Drizzle with about two-thirds of the marinade.

   Toss to coat and spread in an even layer.

5. Start roasting: Roast the vegetables for 10 minutes to give them a head start.
6. Prep the shrimp: While the veggies roast, pat the shrimp dry. Toss with the remaining marinade and a pinch of salt.
7. Add the shrimp: Remove the pan from the oven. Nestle the shrimp on top of the vegetables in a single layer.
8. Finish roasting: Return to the oven for 6–8 minutes, or until the shrimp are opaque and curled into a loose C-shape.

   Avoid overcooking.

9. Final touches: Squeeze the remaining lemon juice over everything. Sprinkle with chopped parsley and a few grinds of black pepper.
10. Serve: Enjoy straight from the pan, or spoon over rice, quinoa, or couscous. Add crusty bread to soak up the pan juices.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 2 days.
• Reheat: Warm gently in a skillet over medium heat for 2–3 minutes, or in a 325°F oven until just heated through.

  Avoid microwaving for too long; shrimp can turn rubbery.

• Freezer: Not recommended for shrimp once cooked. The texture suffers after thawing.
• Meal prep tip: Prep the veggies and marinade a day ahead. Keep the shrimp dry and separate until cooking day.

Benefits of This Recipe

• High protein and nutrient-dense: Shrimp provides lean protein, while the veggies bring vitamins, fiber, and antioxidants.
• Low effort, high reward: Minimal chopping and fast cooking make it weeknight-friendly.
• Balanced flavors: Bright lemon, smoky paprika, and sweet roasted veggies create a satisfying, layered taste.
• Great for customizable diets: Easy to make gluten-free, low-carb, or dairy-free with simple sides and swaps.
• Built for flexibility: Works with many vegetables and proteins if you want to mix it up.

Pitfalls to Watch Out For

• Overcooking the shrimp: Pull them as soon as they’re opaque and pink.

  A tight O-shape means they’re overdone.

• Crowding the pan: If veggies overlap too much, they steam instead of roast. Use a larger pan or two pans if needed.
• Skipping the head start: Vegetables need a few extra minutes in the oven before the shrimp go on. This keeps everything done at the same time.
• Under-seasoning: Veggies soak up flavor.

  Salt them well and finish with lemon and herbs for brightness.

• Wet shrimp: Pat dry before marinating so they sear and roast instead of releasing water.

Recipe Variations

• Spice it up: Add extra red pepper flakes, a pinch of cayenne, or a drizzle of chili oil after roasting.
• Garlic butter twist: Swap half the olive oil for melted butter. Finish with an extra pat of butter and parsley.
• Mediterranean style: Add olives, artichoke hearts, and a sprinkle of feta after baking. Use oregano and lemon as the base.
• Taco night: Season with chili powder, cumin, and lime zest.

  Serve with warm tortillas, avocado, and a quick slaw.

• Veggie swaps: Try asparagus, green beans, cauliflower, mushrooms, or thin-sliced carrots. Keep pieces similar in size for even cooking.
• Citrus change-up: Use orange or lime instead of lemon for a different brightness.
• Protein swap: Use scallops (roast 6–8 minutes), or thin-cut chicken tenders (start them with the veggies and cook longer, then add shrimp for the final minutes).

Can I Use Frozen Shrimp?

Yes. Thaw completely in the fridge overnight or under cold running water for 10–15 minutes.

Pat very dry before marinating to avoid excess moisture on the pan.

What Size Shrimp Should I Buy?

Large or extra-large (21–30 or 16–20 per pound) works best. They stay juicy and don’t overcook as quickly as smaller shrimp.

Do I Need to Peel the Shrimp?

You can cook with tails on or off. Tails look nice and add flavor but are less convenient for eating.

If you prefer easy eating, remove them first.

How Do I Know the Shrimp Are Done?

They’ll turn pink and opaque and curl into a loose C-shape. If they form a tight O, they’re overcooked. Check at 6 minutes and pull as soon as they’re ready.

What Should I Serve With It?

It’s great over rice, quinoa, or couscous.

Crusty bread is perfect for soaking up the lemony pan juices. Cauliflower rice works for a lighter option.

Can I Make This Without Paprika?

Absolutely. Use Italian seasoning, cumin and coriander, or a simple mix of salt, pepper, garlic, and lemon.

The method stays the same.

How Can I Make It Dairy-Free or Gluten-Free?

The base recipe is already dairy-free and gluten-free. Just choose sides accordingly, like rice or roasted potatoes instead of bread if you’re avoiding gluten.

In Conclusion

This One-Pan Shrimp and Veggie Bake is the sort of meal you’ll keep coming back to. It’s quick, fresh, and adaptable, and it tastes like you put in way more effort than you did.

With bright lemon, tender shrimp, and caramelized veggies, every bite feels complete. Keep the ingredients on hand, and you’ve got dinner sorted any night of the week.