Sheet-Pan Garlicky Shrimp and Veggies Recipe
Introduction
This Sheet-Pan Garlicky Shrimp and Veggies recipe is a quick and flavorful meal that combines tender shrimp with vibrant roasted vegetables. It’s perfect for busy weeknights when you want something delicious without a lot of fuss.
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 3 cloves garlic, grated
- 1 tsp crushed red pepper flakes
- 1/4 cup chopped fresh parsley, plus more for garnish
- Kosher salt
- Freshly ground black pepper
- 1 lb shrimp, peeled and deveined
- 2 yellow onions, peeled and cut into wedges
- 1 head broccoli, cut into florets
- 2 red bell peppers, seeds and ribs removed, thinly sliced
Instructions
- Step 1: Preheat your oven to 400ºF (200ºC). In a small bowl, combine the olive oil, grated garlic, crushed red pepper flakes, and chopped parsley. Season with salt and freshly ground black pepper. Toss the shrimp in this mixture and set aside to marinate while you prepare the vegetables.
- Step 2: On a rimmed half sheet pan, toss the onion wedges, broccoli florets, and sliced red bell peppers with a drizzle of olive oil. Season with salt and pepper. Spread the vegetables out in a single layer and roast in the preheated oven for 20 minutes.
- Step 3: Remove the sheet pan from the oven and pour the shrimp along with the marinade over the roasted vegetables. Toss everything together gently to combine. Spread it out again in a single layer. Return to the oven and roast until the shrimp turn pink and are lightly toasted, about 5 minutes. Serve immediately, garnished with extra parsley if desired.
Tips & Variations
- For extra depth, add a squeeze of fresh lemon juice just before serving to brighten the flavors.
- Swap shrimp with scallops or chicken pieces for a different protein option.
- Try adding other vegetables like zucchini or cherry tomatoes depending on the season.
- If you prefer less heat, reduce or omit the crushed red pepper flakes.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave to avoid overcooking the shrimp, which can become rubbery if reheated too long.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but be sure to thaw them completely and pat them dry before marinating to avoid excess moisture that can affect roasting.
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
PrintSheet-Pan Garlicky Shrimp and Veggies Recipe
A flavorful and easy sheet-pan meal featuring garlicky shrimp and a medley of roasted vegetables, perfect for a quick and healthy dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Shrimp Marinade
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 3 cloves garlic, grated
- 1 tsp crushed red pepper flakes
- 1/4 cup chopped fresh parsley, plus more for garnish
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 lb shrimp, peeled and deveined
Vegetables
- 2 yellow onions, peeled and cut into wedges
- 1 head broccoli, cut into florets
- 2 red bell peppers, seeds and ribs removed, thinly sliced
- Extra-virgin olive oil, for drizzling
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat and prepare marinade: Preheat your oven to 400ºF (200ºC). In a small bowl, whisk together 1/4 cup extra-virgin olive oil, grated garlic, crushed red pepper flakes, and chopped parsley. Season this mixture with kosher salt and freshly ground black pepper. Add the peeled and deveined shrimp to the marinade and toss to coat. Set aside to marinate while you prepare the vegetables.
- Roast vegetables: On a rimmed half sheet pan, combine the yellow onion wedges, broccoli florets, and thinly sliced red bell peppers. Drizzle the vegetables with a small amount of olive oil and season generously with kosher salt and freshly ground black pepper. Spread the vegetables out in a single even layer to ensure proper roasting. Place the sheet pan in the preheated oven and roast the vegetables for 20 minutes to develop a tender, caramelized texture.
- Add shrimp and finish roasting: Remove the sheet pan from the oven and pour the marinated shrimp along with the marinade over the roasted vegetables. Toss everything together gently to combine and spread the mixture back into a single layer. Return the sheet pan to the oven and roast for an additional 5 minutes, or until the shrimp are pink, opaque, and lightly toasted. Remove from oven and garnish with extra fresh parsley before serving immediately for the best flavor and texture.
Notes
- Make sure not to overcrowd the sheet pan to ensure even roasting of shrimp and vegetables.
- For a spicier dish, increase the amount of crushed red pepper flakes according to your preference.
- Feel free to swap vegetables based on seasonal availability, such as zucchini, cherry tomatoes, or asparagus.
- This recipe can be doubled easily by using two sheet pans or roasting in batches.
- Serve with crusty bread, rice, or quinoa for a complete meal.
Keywords: Sheet-pan, shrimp, roasted vegetables, garlic, easy dinner, healthy meal, one-pan recipe
