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Sheet Pan Garlicky Shrimp & Veggies

A quick and flavorful meal featuring shrimp and assorted veggies, all cooked on a single sheet pan for easy cleanup.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Shrimp and Veggies
  • 1 pound peeled shrimp Wild-caught shrimp preferred.
  • 2 cups chopped bell peppers Any color bell peppers.
  • 1 cup zucchini Chopped.
  • 1 cup red onion Chopped.
  • 2 tablespoons olive oil For drizzling.
  • 4 cloves minced garlic Add more for extra flavor.
  • 1 teaspoon salt To taste.
  • 1 teaspoon black pepper To taste.
  • 1/2 teaspoon chili flakes Optional for spice.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. On a large sheet pan, combine peeled shrimp, chopped bell peppers, zucchini, and red onion.
  3. Drizzle olive oil over the mixture.
  4. Add minced garlic, salt, pepper, and chili flakes (if using).
  5. Mix everything together with your hands to ensure even coating.
Cooking
  1. Roast in the preheated oven for about 10 minutes. Flip the shrimp halfway through cooking.
  2. Remove from the oven once the shrimp are pink and the veggies are slightly charred.

Notes

For extra flavor, try adding lemon wedges right after cooking. You can also use frozen veggies or shrimp if you're in a hurry. Parchment paper makes for easier cleanup.