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This easy one-pan meal brings together juicy shrimp and vibrant vegetables with just a few simple steps. It is my go-to dish when time is short but I still want something flavorful and nourishing that the whole family will enjoy.
I started making this when I had a newborn and no energy to cook big meals. It was a lifesaver and quickly became a regular in our dinner rotation.
Ingredients
- Raw jumbo shrimp: peeled and deveined adds protein and cooks quickly
- Asparagus: fresh and crisp adds color and texture
- Zucchini: mild and tender pairs well with seafood
- Red bell pepper: sweet and vibrant for flavor and brightness
- Yellow bell pepper: balances color and taste
- Red onion: adds sharpness and roasts beautifully
- Garlic: fresh minced for a savory aromatic boost
- Butter: melted for richness and added flavor
- Olive oil: helps everything roast evenly
- Dried thyme: brings a subtle earthy note
- Salt and black pepper: essential for seasoning balance
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 425°F and allow it to come to full temperature so the shrimp and vegetables cook evenly and develop light browning
- Prepare the Pan:
- Brush a large baking sheet with olive oil to prevent sticking and enhance crisping
- Arrange the Ingredients:
- Spread shrimp asparagus zucchini bell peppers and onion evenly across the sheet pan so they are not overcrowded
- Season Everything:
- Drizzle with olive oil and melted butter then sprinkle minced garlic dried thyme salt and pepper over the entire pan
- Toss and Coat:
- Gently mix everything right on the pan until each piece is well coated with oil and seasoning for uniform flavor
- Bake to Perfection:
- Place in the oven and bake for 13 to 15 minutes or until shrimp are opaque and veggies are just tender
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Shrimp is my favorite part of this dish because it turns perfectly pink and juicy in no time. My daughter calls them pink treasures and always asks for more.
Storage Tips
Let leftovers cool completely before storing in an airtight container. Keep refrigerated for up to two days. For freezing spread cooled shrimp and veggies on a baking sheet until solid then store in freezer-safe bags.
Ingredient Substitutions
Swap zucchini for summer squash or add broccoli for more crunch. Cherry tomatoes give bursts of sweetness. If using sweet potatoes roast them first for ten minutes before adding the shrimp mix.
Serving Suggestions
This dish stands on its own but pairs well with cauliflower rice for a low carb side or classic couscous if carbs are not a concern. Add a wedge of lemon for a finishing citrus touch.
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Cultural Context
Sheet pan cooking has become popular for good reason. It originated from the need for quick dinners without sacrificing nutrition or taste. This dish honors that approach with fresh Mediterranean flavors.
Frequently Asked Questions About Recipes
- → Can I use frozen shrimp?
Yes, just thaw them completely and pat them dry before cooking to avoid excess moisture on the sheet pan.
- → How do I know when shrimp are fully cooked?
They're done when opaque with a pinkish hue and slightly curled. Avoid overcooking to keep them tender.
- → How can I keep the vegetables from getting soggy?
Spread veggies in a single layer and avoid overcrowding the pan so they roast instead of steam.
- → Should I peel the shrimp before roasting?
Yes, peeling and deveining makes them easier to eat and ensures seasoning sticks well during roasting.
- → Can I swap out vegetables?
Absolutely. Try broccoli, mushrooms, or cherry tomatoes. Adjust cook times for denser veggies like sweet potatoes.
- → What seasoning works best for this dish?
A mix of garlic, thyme, salt, and pepper is simple and flavorful, but you can add chili flakes for heat or fresh herbs for brightness.