Sheet-Pan Garlicky Shrimp and Veggies Recipe
Introduction
This sheet-pan garlicky shrimp and veggies recipe is a quick, flavorful meal perfect for busy weeknights. It combines tender shrimp with roasted onions, broccoli, and bell peppers, all infused with a zesty garlic and red pepper marinade.
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
- 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 with kosher salt and freshly ground black pepper to taste. Add the shrimp and toss to coat evenly. Set aside to marinate while you prepare the vegetables.
- Step 2: On a rimmed half sheet pan, toss the yellow onions, broccoli florets, and red bell pepper slices with a drizzle of olive oil. Season with salt and pepper, then spread the vegetables out in a single layer. Roast for 20 minutes in the preheated oven.
- Step 3: Remove the sheet pan from the oven and pour the shrimp along with the marinade over the roasted vegetables. Toss everything together to combine, then spread the mixture out in a single layer again. Return to the oven and roast for an additional 5 minutes, or until the shrimp are pink and lightly toasted. Serve immediately, garnished with extra parsley if desired.
Tips & Variations
- For extra flavor, add a squeeze of fresh lemon juice over the finished dish just before serving.
- Swap shrimp for scallops or chunks of firm fish if preferred.
- If you like more heat, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
- Use seasonal vegetables like asparagus or zucchini to change things up.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through, taking care not to overcook the shrimp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, but be sure to fully thaw and pat the shrimp dry before marinating to ensure even cooking and prevent excess moisture on the sheet pan.
What if I don’t have fresh parsley?
Dried parsley can be used in a pinch, but fresh parsley adds a brighter flavor. You can also substitute with fresh cilantro or basil for a different herb note.
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Sheet-Pan Garlicky Shrimp and Veggies Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This vibrant and flavorful Sheet-Pan Garlicky Shrimp and Veggies recipe offers a quick and easy way to enjoy a healthy, satisfying meal. Featuring succulent shrimp marinated in a garlicky, slightly spicy olive oil blend and roasted alongside a medley of fresh vegetables, this one-pan dish is perfect for a hassle-free dinner that’s both nutritious and delicious.
Ingredients
Marinade and Shrimp
- 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
- Prepare the oven and marinade: Preheat your oven to 400ºF (200ºC). In a small bowl, combine the extra-virgin olive oil, grated garlic, crushed red pepper flakes, and chopped fresh parsley. Season this marinade with kosher salt and freshly ground black pepper. Add the peeled and deveined shrimp to the marinade and toss well to coat. Set aside to let the flavors meld.
- Roast the vegetables: On a rimmed half sheet pan, toss the yellow onion wedges, broccoli florets, and thinly sliced red bell peppers with a drizzle of olive oil. Season the vegetables with kosher salt and freshly ground black pepper. Spread the vegetables out in a single layer on the sheet pan and place them in the preheated oven. Roast for 20 minutes until the vegetables begin to soften and develop a slight char.
- Add shrimp and finish roasting: Remove the sheet pan from the oven and pour the shrimp along with the marinade over the roasted vegetables. Toss everything together on the pan to coat evenly and spread into a single layer again. Return the pan to the oven and roast for an additional 5 minutes, or until the shrimp turn pink and are lightly toasted. Remove from the oven and garnish with extra fresh parsley before serving immediately.
Notes
- For added depth of flavor, marinate the shrimp for at least 15 minutes before roasting, but no longer than 30 minutes to prevent the acid from cooking the shrimp.
- Feel free to swap or add other vegetables like zucchini, asparagus, or cherry tomatoes depending on your preference or seasonality.
- Use fresh shrimp for the best texture and flavor; if using frozen, thaw completely and pat dry before marinating.
- This dish pairs beautifully with crusty bread or a side of cooked rice or quinoa for a complete meal.
- Adjust the amount of crushed red pepper flakes depending on desired spice level.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: sheet-pan shrimp recipe, garlic shrimp and vegetables, roasted shrimp, easy healthy dinner, one-pan meal, gluten free dinner
