Sheet Pan Garlic Shrimp and Veggies

This sheet pan garlic shrimp vegetables recipe is the weeknight dinner you’ve been waiting for — ready in under 30 minutes with minimal cleanup and a seriously impressive protein punch. Packed with lean shrimp and colorful veggies, it’s a complete, balanced meal that fits seamlessly into a healthy, active lifestyle.

Why You’ll Love This Recipe

On the table in 25 minutes flat — sheet pan in the oven, no babysitting required, so you can spend that time actually recovering from your workout.
Each serving delivers approximately 32g of lean protein from shrimp, making it one of the most efficient high-protein dinners you can pull off on a busy night.
The garlic butter sauce caramelizes in the oven, coating every shrimp and vegetable in deep, savory flavor that tastes like way more effort than it actually is.
Doubles beautifully as meal prep — portion into containers on Sunday and you have four ready-to-go high-protein lunches for the week.

Ingredients

1½ lbs large shrimp (21–25 count), peeled and deveined — fresh or thawed from frozen both work perfectly
2 cups broccoli florets, cut into even bite-sized pieces
1 large red bell pepper, sliced into strips
1 medium zucchini, halved lengthwise and sliced into half-moons
1 cup cherry tomatoes, left whole
5 cloves garlic, minced — don’t skimp here, this is where the flavor lives
3 tablespoons olive oil, divided
2 tablespoons unsalted butter, melted
1 teaspoon smoked paprika
½ teaspoon red pepper flakes, adjust to your heat preference
1 teaspoon Italian seasoning
Salt and black pepper to taste
Juice of half a lemon, plus extra wedges for serving
2 tablespoons fresh parsley, chopped, for garnish

Serves 4 | Prep: 10 min | Cook: 15 min

How to Make Sheet Pan Garlic Shrimp and Veggies

Preheat and prep your pan. Set your oven to 425°F (220°C) and line a large rimmed sheet pan — ideally 18×13 inches — with parchment paper or foil. A hot oven is essential for roasting rather than steaming, so give it a full 10 minutes to come to temperature while you prep.
Season the vegetables. In a large bowl, toss the broccoli, bell pepper, and zucchini with 2 tablespoons of olive oil, the Italian seasoning, smoked paprika, salt, and pepper. Spread them in a single, even layer across the sheet pan. Do not crowd the pan — crowding is the enemy of a good roast. If needed, use two pans.
Roast the vegetables first. Slide the pan into the oven and roast for 8 to 10 minutes, until the vegetables are just beginning to char at the edges and are about 80% cooked through. This head start ensures everything finishes at the same time, since shrimp cook much faster than dense vegetables.
Prepare the garlic shrimp. While the vegetables roast, whisk together the remaining tablespoon of olive oil, melted butter, minced garlic, red pepper flakes, lemon juice, salt, and pepper in a bowl. Add the shrimp and toss until every piece is well coated.