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