Hey friends! Let’s talk about seafood on a weeknight. I know it can feel a little intimidating compared to our usual routine. We often stick to safe bets, like that savory roasted chicken and sweet potato dinner we all rely on when life gets busy. But this garlic shrimp recipe is here to shake up your rotation. It is just as easy as your favorite chicken bake but feels a little more elegant. It is the perfect way to eat something fresh and healthy without ending up with a sink full of dirty dishes.
Why This Seafood Roast Wins
The magic here is the timing. You get that irresistible garlic butter flavor in every single bite, and the veggies roast up sweet and tender right alongside the protein. It reminds me of the buttery broccoli and chicken sheet pan meal that saves me on busy Mondays, but this version cooks even faster. The shrimp stays juicy because we add it at the very end, giving you a sheet pan shrimp boil vibe without the mess. If you have been hunting for seafood dinner ideas that are light but filling, this is the one.
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Sheet Pan Garlicky Shrimp & Veggies
- Total Time: 40
- Yield: 4 1x
Description
This Sheet Pan Garlicky Shrimp and Veggies is my go-to fast seafood dinner. I roast baby potatoes and colorful vegetables until tender, then finish everything with juicy shrimp in a bold garlic lemon butter style sauce. It feels like a sheet pan shrimp boil without the mess, and it is perfect for busy weeknights.
Ingredients
1 lb large shrimp, peeled and deveined (tails on optional)
1 lb baby potatoes, halved
1 red bell pepper, sliced
1 medium zucchini, sliced into half moons
4 to 6 cloves garlic, minced
3 tbsp olive oil (or 2 tbsp olive oil plus 1 tbsp melted butter)
1 lemon, zested and juiced (plus wedges for serving)
1 tsp smoked paprika
1 to 2 tsp Old Bay style seasoning (adjust to taste)
1/2 tsp kosher salt (plus more as needed)
1/4 tsp black pepper
Pinch of red pepper flakes (optional)
2 tbsp fresh parsley, chopped
Instructions
1. Preheat oven to 425°F and place a large rimmed sheet pan on the counter.
2. Toss halved baby potatoes with 1 tbsp olive oil, salt, pepper, and smoked paprika directly on the sheet pan.
3. Roast potatoes for 15 to 20 minutes until they start to brown.
4. While potatoes roast, pat shrimp dry and slice bell pepper and zucchini.
5. In a bowl, mix remaining olive oil (and melted butter if using) with garlic, lemon zest, lemon juice, and Old Bay style seasoning.
6. Remove pan from oven, add bell pepper and zucchini, and toss to coat.
7. Arrange shrimp in a single layer on top, then spoon any remaining garlic lemon mixture over the shrimp.
8. Roast for 7 to 10 minutes until shrimp turns pink and opaque and veggies feel crisp tender.
9. Top with parsley and serve with lemon wedges.
Notes
- Pat shrimp dry so it roasts instead of steaming.
- Give potatoes a head start so everything finishes at the same time.
- Pull the pan as soon as the shrimp turns opaque to keep it juicy.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 190mg
The Grocery List Breakdown
I keep this shrimp sheet pan dinner pantry-friendly so you can shop once and repeat it often. Here is what you need:
- Shrimp: I use large shrimp, peeled and deveined. Keep the tails on if you want it to look fancy, or take them off for easier eating.
- Baby Potatoes: These make the meal hearty and satisfy that craving for shrimp and potatoes recipes.
- Veggies: Red bell pepper and zucchini roast quickly. Broccoli works too if you cut it small.
- Garlic: I use a lot because this is garlicky shrimp, not shy shrimp.
- Lemon: Zest and juice brighten everything up.
- Olive Oil or Butter: Olive oil keeps it light, but a little melted butter adds that cozy richness.
- Seasoning: Smoked paprika, Old Bay style seasoning, salt, pepper, and a pinch of chili flakes if you like heat.
How to Roast It Perfectly
Step 1: Preheat your oven to 425°F and grab your biggest rimmed sheet pan.
Step 2: Halve the baby potatoes (or quarter them if they are large). Toss them with olive oil, salt, pepper, and smoked paprika right on the pan.
Step 3: Roast the potatoes for 15 to 20 minutes first. They need a head start to turn tender and golden.
Step 4: While they roast, slice your bell pepper and zucchini. Make sure to pat the shrimp dry so it roasts nicely instead of steaming.
Step 5: In a bowl, mix olive oil (or melted butter), lots of minced garlic, lemon zest, lemon juice, and your seasoning.
Step 6: Pull the pan out. Add the veggies and toss everything right on the sheet pan so it coats evenly.
Step 7: Nestle the shrimp on top in a single layer. Spoon any extra garlicky mixture over the shrimp.
Step 8: Roast for 7 to 10 minutes, just until the shrimp turns pink and opaque. Finish with fresh parsley and extra lemon wedges.
Ways to Switch It Up
This recipe is super adaptable to whatever mood you are in:
- Change the Vibe: If you want something with a punchier, takeout-style kick, you could swap the seasonings and serve the shrimp over the zesty peanut noodle bowl I love making on Fridays.
- Add Comfort Carbs: While I love the potatoes here, sometimes I serve the garlic shrimp over pasta when I am missing the cozy feeling of my creamy spinach and tomato pasta night.
- Sauce Swap: If you prefer a sauce that is sweet and sticky rather than lemon-garlic, try brushing the shrimp with a glaze similar to the honey-garlic slow cooker favorite I prep in the mornings.
- Make it a Boil: Add corn rounds and sliced smoked sausage to the pan for a true baked shrimp recipes feast.
Your Weeknight Seafood Solution
If you try this sheet pan shrimp, promise me you will not overcook it! Shrimp cooks fast, and the best results happen when you pull the pan as soon as they turn pink and juicy. Start with what you have in the fridge, keep it flexible, and let this be your low-stress dinner win for the week.
