Sheet-Pan Garlicky Shrimp and Veggies Recipe

Introduction

This Sheet-Pan Garlicky Shrimp and Veggies recipe is a quick and flavorful weeknight meal. Packed with vibrant vegetables and juicy shrimp, it comes together easily with minimal cleanup.

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 3 cloves garlic, grated
• 1 teaspoon crushed red pepper flakes
• 1/4 cup chopped fresh parsley, plus more for garnish
• Kosher salt
• Freshly ground black pepper
• 1 pound 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

1. Step 1: Preheat the oven to 400ºF (200ºC). In a small bowl, combine the olive oil, grated garlic, crushed red pepper flakes, and chopped parsley. Season the mixture with salt and black pepper. Toss the shrimp in this marinade and set it aside to absorb the flavors.
2. Step 2: On a rimmed half sheet pan, toss the onions, 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 oven for 20 minutes.
3. Step 3: Remove the sheet pan from the oven and pour the shrimp along with its marinade over the roasted vegetables. Toss everything together gently, then spread it out evenly. Return to the oven and roast until the shrimp turns pink and is lightly toasted, about 5 minutes. Serve immediately, garnished with extra parsley if desired.

Tips & Variations

• For extra flavor, add a squeeze of fresh lemon juice just before serving.
• Swap out the broccoli for asparagus or zucchini depending on the season.
• If you prefer less heat, reduce the amount of crushed red pepper flakes or omit them entirely.
• Use deveined shrimp with tails on for a more dramatic presentation.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through, ensuring shrimp does not overcook to keep it tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, thaw frozen shrimp completely before marinating and roasting to ensure even cooking and the best texture.

Can I prepare this recipe ahead of time?

You can marinate the shrimp a few hours in advance and chop the vegetables ahead, but roasting is best done fresh to maintain the texture and flavor of the dish.

Sheet-Pan Garlicky Shrimp and Veggies Recipe

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★★★★★

4.5 from 143 reviews

This vibrant and flavorful Sheet-Pan Garlicky Shrimp and Veggies recipe combines succulent shrimp marinated in a garlicky olive oil blend with roasted onions, broccoli, and red bell peppers. Easy to prepare and perfect for a quick, healthy weeknight dinner, this dish delivers a satisfying mix of tangy, spicy, and fresh herby notes all cooked on a single sheet pan.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Shrimp Marinade

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 3 cloves garlic, grated
• 1 teaspoon 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

Instructions

1. Prepare Oven and Marinade: Preheat your oven to 400ºF. In a small bowl, whisk together 1/4 cup olive oil, grated garlic, crushed red pepper flakes, chopped parsley, kosher salt, and freshly ground black pepper until well combined. Toss the peeled and deveined shrimp in this marinade and set aside to absorb the flavors.
2. Roast Vegetables: On a rimmed half sheet pan, arrange the onion wedges, broccoli florets, and sliced red bell peppers. Drizzle with olive oil and season with salt and pepper to taste. Toss everything to ensure the vegetables are coated. Spread them out evenly in a single layer and roast in the oven for 20 minutes to achieve a tender and slightly caramelized texture.
3. Add and Roast Shrimp: Remove the sheet pan from the oven and pour the marinated shrimp along with all the marinade over the roasted vegetables. Toss gently to combine and spread the entire mixture out in a single layer again. Return to the oven and roast for an additional 5 minutes or until the shrimp turn pink and are just lightly toasted.
4. Serve: Once cooked, garnish with extra chopped fresh parsley and serve the garlicky shrimp and veggies immediately while hot for the best flavor and texture.

Notes

• For added protein variety, you can substitute shrimp with scallops or chicken pieces.
• Feel free to swap broccoli with other veggies like asparagus or zucchini according to your preference.
• To reduce heat, adjust or omit the crushed red pepper flakes.
• This dish pairs beautifully with crusty bread or cooked grains like rice or quinoa.
• Make sure to spread ingredients in a single layer for even roasting and browning.

Keywords: shrimp, sheet-pan meal, garlicky shrimp, roasted vegetables, quick dinner, easy seafood recipe, healthy dinner