You know those days when the thought of cooking dinner just feels… ugh, overwhelming? Sheet-Pan Garlicky Shrimp & Veggies has totally saved me on more than one crazy Wednesday. Picture this: you want a yummy meal, but you also want to see your couch as soon as possible. This recipe nails both. Barely any dishes, comes together fast, and you get that takeout-level flavor (seriously, better than the restaurant—I’m not even kidding). 
How To Make Sheet Pan Shrimp and Veggies
Okay, here’s how I usually throw it together. Start by cranking your oven up to about 425°F. While that gets hot, grab a big ol’ sheet pan. I toss peeled shrimp (about a pound for a typical dinner) with chopped bell peppers, zucchini, and red onion. Lazy day? Use those pre-chopped veggie packs—no judgment.
The fun bit: dump everything right on the pan. Drizzle with olive oil. Then I go in hard with the minced garlic (more is better in my book), a sprinkle of salt, pepper, and—if feeling wild—a pinch of chili flakes. Give it all a sloppy mix with your hands so the garlic really coats everything.
Roast for 10-ish minutes. Flip the shrimp halfway through if you want. Once they’re pink and the veggies are slightly charred, grab it out. That’s literally it. For anyone hunting for more shrimp ideas, peek at these delicious keto-friendly shrimp recipes you’ll crave. 
“Oh my gosh, this was a game-changer for our family dinners! So simple, but everyone actually finished their plates.”
— Samantha R., Sheet Pan Convert
Tips From the Kitchen
Let me tell you, after trying this a ridiculous amount of times, I’ve got opinions. Shrimp cook so freaking fast. Like, blink-and-you-miss-it fast. If you overcook them, they get rubbery. So when they just turn pink? Pull ’em.
Veggie hack: Cut everything about the same size so it cooks at the same speed. Easy, but makes a big difference. If I’m honest, sometimes I toss in frozen corn or broccoli ‘cause it’s what I’ve got.
About the garlic (big topic in my house). If you want EXTRA garlicky, add half your garlic halfway through cooking. Gives a little punch at the end.
Another tip—use parchment paper! Makes cleanup basically nonexistent. If you’re not using a sheet pan liner, seriously, what are you doing?
My last tip: try lemon wedges right when it comes out. Kind of wakes everything up a bit.
Ways To Serve
Okay, so you’ve got this tray of Sheet-Pan Garlicky Shrimp & Veggies. What now? Here’s how I wing it:
- Scoop it over rice or cauliflower rice for a simple dinner.
- Stuff leftovers into tortillas for speedy shrimp tacos.
- Toss with your favorite cooked pasta (add a little parmesan since, why not?).
- Mix with leafy greens and a splash of vinaigrette for a warm salad.
Actually, if you love fresh ideas for easy veggie sides, check out this deliciously simple couscous salad with fresh veggies and herbs. Total winner for potlucks or quick lunches.
My cousin once ate this cold from the fridge and raved about it for days. Not fancy, but hey, it works.
Storage & Reheating
Alright, say you’ve got leftovers (rare at my house, but it happens). Let everything cool off before stuffing into an airtight container. In the fridge, it holds up for about 2 days.
For reheating, quick is best. I like tossing it back on a pan for a few minutes or microwaving in 30-second bursts. Shrimp get weird if you nuke ’em for too long, trust me. If things look a bit dry, splash in a little broth or a tiny drizzle of olive oil before heating.
Freezing isn’t ideal; the veggies get mushy and shrimp… just say no. Eat it fresh if you can.
Table of quick tips below.
Is Shrimp Healthy?
People always ask if shrimp’s actually good for you. Here’s the real talk: shrimp have a ton of protein, are low in calories, and have hardly any carbs. Sounds fake, but it’s true.
They’re also packed with vitamins like B12 and a dose of selenium (I had to look that up—apparently, it’s great for immunity). The only catch? Some folks should watch their cholesterol, so maybe check with your doc if you’ve got concerns.
If you’re shopping, wild-caught shrimp is generally cleaner than farmed, in my not-so-humble opinion.
Want more ideas for healthy meals? Familyspoonful has plenty of shrimp recipes that fit the bill.
Common Questions
Can I use frozen shrimp?
Absolutely. Just thaw them first. (Run under cold water for a few minutes if you’re impatient like me.)
What veggies work best?
Bell peppers, zucchini, onion, broccoli… whatever you need to use up. Mix and match.
Is parchment paper necessary?
Nope, but you won’t regret the easier cleanup if you use it.
How do I prevent overcooking shrimp?
Watch them like a hawk. Pink and barely curled? Done.
Can this be prepped ahead?
Chop veggies and toss the shrimp in the marinade early. Keep separate, combine on the pan right before baking.
Give This a Go Tonight!
If you want a five-star restaurant dinner but can’t face a sink full of pans, Sheet-Pan Garlicky Shrimp & Veggies is calling your name. It hits the spot on flavor, takes almost no time, and everyone at my table is happy every time I make it. You can find other takes on this recipe over at Sheet Pan Shrimp and Veggies – Momsdish for a creative twist or see how One Pan Garlic Lovers’ Shrimp and Veggies – Kit’s Kitchen does it. It’s quick, it’s flexible, and it’s impossible to mess up—even on a Monday. Let me know if you try it or if you have a wild combo I should add next time.
Sheet Pan Garlicky Shrimp & Veggies
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- On a large sheet pan, combine peeled shrimp, chopped bell peppers, zucchini, and red onion.
- Drizzle olive oil over the mixture.
- Add minced garlic, salt, pepper, and chili flakes (if using).
- Mix everything together with your hands to ensure even coating.
- Roast in the preheated oven for about 10 minutes. Flip the shrimp halfway through cooking.
- Remove from the oven once the shrimp are pink and the veggies are slightly charred.
