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.
