This Sheet Pan Shrimp and Veggies features tender, juicy shrimp roasted to perfection alongside zucchini, summer squash, and red onions. Seasoned with oregano and paprika and topped with crumbled feta, it’s a quick and easy weeknight meal that’s packed with flavor.
Table of Contents
As a food blogger I often get asked what my favorite food is to cook. The answer is always this sheet pan Mediterranean shrimp which also happens to be one of the top 3 most viewed recipes on my website.
After reading hundreds of reviews, it is clear to me that the reasons why this shrimp recipe is so well loved is because it’s:
1. Quick to make – It takes less than 20 minutes to cook this sheet pan meal. You can’t beat that if you’re feeding a hungry crowd, especially on a busy weeknight.
2. Very flexible -Most people report they changed up the recipe to suit what they had on hand and their taste preferences. You can use different vegetables, change up the spice, modify the cheese and make it your own.
3. Unbelievably delicious – Crispy roasted shrimp with tender veggies, fresh herbs and salty olives and feta come together for the ultimate in taste.
Given the popularity of this recipe, I decided to make another sheet pan shrimp meal however this time I used summer veggies like zucchini, summer squash and corn. Some of which came from my very own garden. I can honestly say, there’s nothing tastier than vegetables from your own garden.
Ingredients
- Shrimp: Shrimp, peeled and deveined are the hero in this summery sheet pan meal. Fresh or frozen shrimp are both good options.
- Vegetables: For this sheet pan meal I used summer squash and zucchini, quartered, corn and red onion, sliced.
- Garlic: Fresh minced garlic adds loads of flavor but you could use jarred if you don’t have fresh on hand or substitute with dried garlic and use 1/8 teaspoon for each clove.
- Olive oil: Extra virgin olive oil is always my go-to oil but any kind of olive oil is good.
- Seasonings: I used paprika and ground oregano to flavor this shrimp and veggies.
- Salt and pepper: Sprinkle the sheet pan with salt and pepper to taste.
- Feta cheese: Crumbled feta cheese gets sprinkled on top for more flavor, a touch of saltiness and cheesiness.
How To Make This Sheet Pan Shrimp Meal
First: Place the shrimp on a large sheet pan. Sprinkle with the oil, paprika, oregano, salt and pepper and toss to combine.
Second: Scatter the vegetables on the pan and toss with the shrimp. Make sure to spread out the shrimp so it is on top of the veggies. This will ensure the shrimp cooks up nice and crispy.
Third: Cook the sheet pan for 15- 18 minutes or until the veggies are fork tender but not too soft. Remove from the oven.
Fourth: Sprinkle crumbled feta on top of the shrimp and veggies and garnish with fresh oregano or parsley.
Silvia’s Recipe Tips
- Cut the veggies the same size so they cook at the same pace. You don’t want to end up with some over cooked and some under cooked vegetables.
- Turn the veggies and shrimp halfway through so that all sides touch the baking sheet. This helps them crisp up.
- If you don’t have a non-stick cookie sheet, line it with a piece of parchment paper so the vegetables don’t stick.
- Use high heat for roasting so you get a slight char on the outside with a soft and juicy inside.
Storage
Once the shrimp and vegetables have come to room temperature store them in an airtight container in the fridge for up to 3 days. You can reheat this shrimp sheet pan meal in the oven, skillet or microwave. Leftovers can also be frozen for up to 3 months. Thaw in the fridge overnight.
FAQs
There’s no need to peel the zucchini or summer squash. Make sure to clean them well before chopping.
If you want clean up to be a little easier, you can use parchment paper. I greased the baking sheet well with olive oil and used a non-stick pan so the vegetables did not stick. Clean up wasn’t too bad.
You don’t need to marinate the shrimp. I’ve used a very flavorful seasoning in this recipe and the shrimp taste delicious.
Yes, if you are using frozen shrimp it is best to thaw it before cooking it. This way it will absorb the flavors better.
If you’re looking for more quick and easy sheet pan meals, you may like these sheet pan recipes as well:
- Sheet Pan Honey Mustard Chicken and Veggies
- Sheet Pan Sausage and Peppers
- Sheet Pan Chicken Thighs With Vegetables
- Sheet Pan Bruschetta Chicken
If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ star rating and let me know how it went in the comments below 👇🏻 Thank you!
Sheet Pan Shrimp and Veggies
Ingredients
- 1 1/2 lbs shrimp peeled and deveined
- 1 summer squash quartered
- 1 zucchini quartered
- 2 ears corn
- 1/2 red onion sliced
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1/2 tbsp paprika
- 1/2 tbsp oregano
- salt and pepper to taste
- 1/2 cup crumbled feta cheese
Instructions
- Add shrimp to a large sheet pan. Top with seasoning; oil, paprika, oregano, salt and pepper. Toss to combine.
- Add veggies to the sheet pan then toss with shrimp (see notes). Spread evenly onto the sheet pan so everything cooks thoroughly. (see important tips below)
- Cook at 450F degrees for about 15-16 minutes, or up to 18 minutes. Meal is ready when the veggies are tender and cooked through, but not soft or soggy. Remove from oven.
- Top shrimp and veggies with feta cheese. Use as much as you like. Also garnish with fresh oregano or parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
