Sheet Pan Shrimp and Veggies

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.

Course: Dinner

Cuisine: American, Mediterranean

Keyword: Sheet Pan Shrimp and Veggies, Sheet Pan Shrimp Recipe, Shrimp and Veggies

Servings: people

Author: Silvia Dunnirvine

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

Notes: The seasoning from the shrimp was more than enough to also season the veggies but feel free to add more to your liking.

For a touch of heat add red pepper flakes.

I used fresh oregano hence the fresh green color but you can sub for dried oregano.

Tip: Place the shrimp on top of the veggies. The vegetables naturally release moisture, which can make the shrimp a bit chewy if it sits in the liquid. By placing the shrimp on top it will crisp up and cook perfectly!

Nutrition