A sheet pan recipe is one where all the ingredients are cooked together on a single sheet pan in the oven. The sheet pan is typically lined with parchment paper or aluminum foil to make cleanup easier. Try this 15-minute sheet pan recipe from my latest Trader Joe’s haul.
It is an easy way to cook, but this sheet pan shrimp and veggies recipe is also easy to experiment with. Add any of your favorite vegetables and spices, or just garlic butter and broccoli, for a delicious and easy dinner that requires minimal cleanup on a busy weeknight. And save the leftovers for the next day.
Top Tips For This Sheet Pan Shrimp and Veggies Recipe
- Pick ingredients that cook at the same temperature and time. For example, root vegetables like potatoes and carrots take longer to cook than fish, so it’s best to roast them first or cut them into smaller pieces.
- Cut ingredients into uniform sizes. Cutting all the ingredients into consistent sizes is essential to ensure even cooking. This will also ensure that everything is ready simultaneously and prevents overcooking of smaller pieces.
- You can line the sheet pan with parchment paper to make cleanup easier. This will also prevent the ingredients from sticking to the pan and make sure they cook evenly.
- Avoid overcrowding the pan. Overcrowding the pan can prevent the ingredients from cooking evenly, leading to steaming rather than roasting. Instead, ensure enough space between ingredients so they can roast adequately.
- You can experiment with different seasonings and flavors to add variety to your sheet pan recipe.
- Add tender vegetables and proteins halfway through. For example, asparagus and shrimp cook more quickly than sweet potatoes, so adding them later in the cooking process is best.
- Always watch the oven to ensure everything is cooking evenly and not burning. Depending on your oven, you may need to rotate the pan or adjust the temperature.
Ingredients and Substitutions
Can I use different proteins other than shrimp?
I made this sheet pan recipe with shrimp, but you can easily make this with steak, chicken, or fish. Of course, salmon would be an incredible alternative.
If you’re celebrating Taco Tuesday, skirt steak would be an outstanding choice, and add peppers and a side of tortillas. Yum.
What vegetables go well with shrimp?
Shrimp is a versatile protein that pairs well with a variety of vegetables. Here are some popular choices:
- Broccoli or cauliflower can be delicious and adds a great crunch and earthy flavor to shrimp dishes.
- Asparagus: Asparagus has a slightly sweet, earthy flavor that pairs well with shrimp’s sweet and salty taste.
- Bell peppers are sweet and crunchy, adding a beautiful pop of color to shrimp dishes. They also provide a nice contrast in texture to the soft and tender shrimp.
- Zucchini has a mild, sweet flavor and a tender texture that pairs well with shrimp. It’s an excellent option for stir-fries or pasta dishes.
- Tomatoes add a burst of freshness and acidity to shrimp dishes.
- Spinach has a slightly bitter flavor that balances well with the sweetness of shrimp. It’s also packed with nutrients and adds a nice pop of green to any dish.
- Portabello mushrooms have an umami flavor that complements the sweetness of shrimp. They also add a meaty texture to any dish.
Sheet pan recipes are fun and fail-proof, so experiment with different vegetables.
What spices go well with shrimp?
Several spices go well with shrimp, depending on the cuisine and flavor profile you want to achieve. Here are some of my favorites:
- Garlic: Garlic and shrimp are a classic combination, and garlic adds a savory, spicy flavor that pairs well with the sweetness of shrimp.
- Paprika: Paprika is a versatile spice that can add smokiness, sweetness, or heat, depending on the variety. It’s a great addition to shrimp dishes with a Mediterranean or Spanish flavor.
- Cumin: Cumin has a warm, earthy flavor that pairs well with the mild sweetness of shrimp. It’s commonly used in Mexican and Indian cuisine.
- Red pepper flakes: If you like a bit of heat, red pepper flakes are a great addition to shrimp dishes. They add a subtle spiciness without overwhelming the other flavors.
- Lemon: Although not a spice, lemon adds a bright, citrusy flavor that pairs well with shrimp. A squeeze of lemon juice over grilled or sautéed shrimp can enhance the flavors.
- Black pepper: A simple seasoning can also add a nice kick to shrimp, especially when combined with garlic and lemon.
- Old Bay Seasoning: This classic spice blend includes celery salt, paprika, black pepper, cayenne, and mustard. It’s commonly used in the Chesapeake Bay of the United States for shrimp and crab boils.
The spices you choose will depend on your recipe and the flavor profile you want to achieve. So feel free to experiment and find the perfect combination for your taste!
What can I serve with sheet pan shrimp and veggies?
- Make it a taco night with corn, flour tortillas, cheese, or sour cream.
- Toasted bread with garlic and butter. Yum!
- Roasted red potatoes or sweet potatoes – cooked separately or in this recipe. If you make the sheet pan recipe with potatoes, cook the potatoes first, then add the shrimp towards the end.
- This sheet pan shrimp and veggies recipe would go incredibly well with a fresh arugula salad or other greens.
- Tomato soup or vegetable soup would make a great side or main dish and would make this a hearty dinner.
How do you know when shrimp is cooked?
When shrimp is cooked, it has an easy tell. It turns from a translucent color to an opaque one. Keep an eye on it because it can overcook very quickly.
Storage and Reheating
If you have leftovers, shrimp should be refrigerated immediately after you’re done with dinner. Cooked shrimp should be kept in the refrigerator for a day or two.
Warm a serving in the oven or a pot for a few minutes until thoroughly reheated.
Sheet Pan Shrimp and Veggies
- 1 Sheet-Pan
- 1 Cutting Board
- 1 Large Knife
- 1 Large bowl
- 1 Small Bowl
- 1 Tongs
- 1 Bag Argentinian Red Shrimp Wild
- 1 Whole Cauliflower
- 1 Whole Sweet Onion
- ½ Cup Tomato
- 2 tbsp Coconut Oil Organic
- ⅛ tsp Salt
- 1 tbsp Cilantro Bragg's
- 1 whole Lemon Organic
- Step 1Rinse and clean the shrimp in a large bowl. Pat dry. Set aside.Prep ingredients – chop the onions, clean the cauliflower, and cut the florets.Line the sheet pan with parchment paper.
- Step 2Preheat the oven to 400 degrees. Mix the cauliflower, coconut oil, onions, and salt in a mixing bowl and place on the sheet pan and avoid overcrowding. Add filtered water to a pan. Cook for 25 minutes.
- Step 3After 25 minutes, remove the pan from the oven, stir the cauliflower and onions, add the shrimp and tomatoes, and cook for 15-20 minutes or until fully cooked.Keep an eye on the shrimp – it will become opaque when cooked. Also, overcooking will result in a rubbery texture.
- Step 4Serve and enjoy!