Easy One Pan Roasted Shrimp and Veggies
If you’re looking for a quick, delicious, and healthy meal that requires minimal cleanup, look no further than this Easy One Pan Roasted Shrimp and Veggies recipe. This dish is not only vibrant and colorful, but it is also packed with nutrients, making it a perfect dinner option for busy weeknights. With just one pan, you can have a complete meal on your table in under 30 minutes, leaving you more time to enjoy the evening or spend time with family.
Why Easy One Pan Roasted Shrimp and Veggies is Worth Your Time
The beauty of this Easy One Pan Roasted Shrimp and Veggies recipe lies in its simplicity and versatility. Shrimp cooks rapidly, making it an ideal protein choice for quick meals. Pairing it with an array of colorful vegetables not only enhances the visual appeal but also boosts the nutritional value of your dish. The combination of flavors from the olive oil, spices, and fresh veggies creates a satisfying and wholesome meal that everyone will love. Plus, the one-pan method means fewer dishes to wash, which is always a bonus!
What You’ll Gather
- 1 lb shrimp, raw – peeled and deveined for ease of cooking
- 2 cups broccoli florets – fresh or frozen, both work well
- 1 zucchini, cubed or sliced – adds a mild flavor and great texture
- 1/2 onion, cubed or sliced – for aromatic goodness
- 1 bell pepper, cubed or sliced (any color) – adds sweetness and crunch
- 1 medium carrot, thinly sliced (or potato) – for a hearty bite
- 2 tablespoons olive oil – to help the veggies roast beautifully
- 1 teaspoon salt – to enhance the flavors
- 1 teaspoon Italian seasoning – a blend of herbs for added flavor
- 1/4 teaspoon paprika – for a subtle smoky note
- 1/4 teaspoon black pepper – adds a hint of spice
Tools of the Trade
- Large baking sheet – a rimmed one is ideal to catch any juices
- Mixing bowl – for combining the shrimp and veggies with seasoning
- Spatula or tongs – for flipping and serving
- Measuring spoons – for precise ingredient measurements
- Aluminum foil or parchment paper (optional) – for easier cleanup
Easy One Pan Roasted Shrimp and Veggies Made Stepwise
Step 1: Preheat Your Oven
Preheat your oven to 400°F (200°C). This temperature allows the shrimp and veggies to cook perfectly, with a nice roasted flavor.
Step 2: Prepare the Vegetables
In a large mixing bowl, add the broccoli florets, zucchini, onion, bell pepper, and carrot. These colorful vegetables not only add nutrients but also make your dish visually appealing.
Step 3: Season the Veggies
Drizzle 1 tablespoon of olive oil over the vegetables. Sprinkle with 1/2 teaspoon of salt, 1 teaspoon of Italian seasoning, 1/4 teaspoon paprika, and 1/4 teaspoon black pepper. Toss everything together until the veggies are evenly coated with the oil and spices.
Step 4: Spread the Vegetables on the Baking Sheet
Transfer the seasoned vegetables onto the baking sheet, spreading them out in an even layer. This ensures they roast evenly and don’t steam.
Step 5: Roast the Vegetables
Place the baking sheet in the preheated oven and roast the vegetables for about 15 minutes. They should be slightly tender by this time.
Step 6: Prepare the Shrimp
While the veggies are roasting, in the same mixing bowl, add the raw shrimp. Drizzle with the remaining tablespoon of olive oil and sprinkle with the remaining 1/2 teaspoon of salt, 1 teaspoon of Italian seasoning, and 1/4 teaspoon of black pepper. Toss until the shrimp are well coated.
Step 7: Add Shrimp to the Pan
After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven. Carefully add the seasoned shrimp on top of the veggies, spreading them out to ensure even cooking.
Step 8: Roast Everything Together
Return the baking sheet to the oven and roast for an additional 7-10 minutes. The shrimp will turn pink and opaque when cooked through, while the veggies will be tender yet slightly crisp.
Step 9: Serve and Enjoy
Once everything is perfectly cooked, remove the baking sheet from the oven. Serve your Easy One Pan Roasted Shrimp and Veggies immediately, garnished with fresh herbs or a squeeze of lemon if desired.
Dietary Customizations
- Vegetarian/Vegan Option: Substitute shrimp with chickpeas or tofu for a plant-based version.
- Gluten-Free: This recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.
- Low-Carb: Omit carrots and potatoes and add more non-starchy vegetables like bell peppers and zucchini.
- Spicy Kick: Add red pepper flakes to the seasoning mix for a spicy version.
Author’s Commentary
The Easy One Pan Roasted Shrimp and Veggies dish is a staple in our home, especially during busy weeknights. It’s amazing how quickly it comes together, and the cleanup is a breeze! The combination of shrimp and vegetables provides a balanced meal that keeps us energized without feeling bloated. I often experiment with different vegetables based on what’s in season or what I have on hand, and it always turns out great. This dish is truly versatile and can be adapted to suit any palate!
Freezer-Friendly Notes
- This recipe is best enjoyed fresh; however, if you have leftovers, store them in an airtight container in the fridge for up to 3 days.
- The shrimp can be frozen before cooking if you buy them raw. Just ensure they are thawed completely before using.
- Cooked shrimp doesn’t freeze well, so it’s best to consume leftovers within a few days.
Easy One Pan Roasted Shrimp and Veggies FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. You can either leave them in the fridge overnight or place them in a bowl of cold water for about 15-20 minutes.
What other vegetables can I use?
You can get creative with your vegetable choices! Asparagus, cherry tomatoes, or snap peas would work beautifully in this recipe. Just ensure they have similar cooking times to the shrimp.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
Is this recipe suitable for meal prep?
Absolutely! This Easy One Pan Roasted Shrimp and Veggies recipe is perfect for meal prep. Just divide the cooked shrimp and veggies into meal prep containers for quick and easy lunches throughout the week.
Before You Go
If you’re looking for a meal that’s not only quick and easy but also bursting with flavor and nutrition, this Easy One Pan Roasted Shrimp and Veggies recipe is a must-try! The best part is that you can customize it to fit your dietary preferences and enjoy a wholesome dinner without the hassle. Get ready to savor the delightful combination of succulent shrimp and crisp-tender veggies all from one pan! Enjoy your cooking and happy eating!
Easy One Pan Roasted Shrimp and Veggies
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, add the broccoli florets, zucchini, onion, bell pepper, and carrot.
- Drizzle 1 tablespoon of olive oil over the vegetables. Sprinkle with 1/2 teaspoon of salt, 1 teaspoon of Italian seasoning, 1/4 teaspoon paprika, and 1/4 teaspoon black pepper. Toss until coated.
- Transfer the seasoned vegetables onto the baking sheet in an even layer.
- Roast the vegetables for about 15 minutes until slightly tender.
- In the same bowl, add the raw shrimp. Drizzle with the remaining tablespoon of olive oil and sprinkle with the remaining salt, Italian seasoning, and black pepper. Toss until well coated.
- Add the seasoned shrimp on top of the veggies and spread them out.
- Return to the oven and roast for an additional 7-10 minutes until the shrimp is pink and the veggies are tender.
- Serve immediately, garnished with fresh herbs or a squeeze of lemon if desired.
Notes
- For a vegetarian option, substitute shrimp with chickpeas or tofu.
- This recipe is naturally gluten-free.
- Store leftovers in an airtight container in the fridge for up to 3 days.
