Sheet Pan Shrimp with Roasted Bell Peppers and Zucchini
A vibrant one-pan dinner featuring succulent shrimp roasted alongside colorful bell peppers, zucchini, and red onion. Seasoned with smoked paprika and oregano, this healthy weeknight meal delivers Mediterranean-inspired flavors with minimal cleanup. Perfect for busy families or entertaining, the dish comes together in under 30 minutes. The high-heat roasting creates tender-crisp vegetables while keeping the shrimp perfectly juicy. Serve with crusty bread or over rice for a complete meal that brings restaurant-quality results to your home kitchen.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 1 zucchini, sliced into rounds
- 1 red onion, sliced into thin wedges
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes(optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 lemon, cut into wedges for serving
- fresh parsley, chopped(optional)
Instructions
- 1
Preheat oven to 425°F and line sheet pan with parchment paper
- 2
Toss bell peppers, zucchini, and red onion with olive oil, garlic, smoked paprika, oregano, salt, and pepper
- 3
Spread vegetables in even layer on sheet pan and roast for 10-12 minutes until beginning to soften
- 4
Season shrimp with remaining olive oil, garlic, spices, and optional red pepper flakes
- 5
Arrange seasoned shrimp on top of roasted vegetables
- 6
Return pan to oven and roast additional 8-10 minutes until shrimp are pink and opaque
- 7
Squeeze fresh lemon juice over dish and garnish with chopped parsley before serving
Tips
Pat shrimp completely dry before seasoning to ensure proper browning and prevent steaming
Cut vegetables into similar sizes for even cooking and avoid overcrowding the pan
Don't skip the parchment paper as it prevents sticking and makes cleanup effortless
Good to Know
Refrigerate leftovers up to 2 days in airtight container
Prep vegetables and season shrimp up to 4 hours ahead, store separately
Best served immediately while hot, with lemon wedges and crusty bread
Common Mistakes
Don't overcook shrimp to avoid rubbery texture
Pat shrimp dry to prevent excess moisture during roasting
Space ingredients evenly to ensure proper browning
Substitutions
FAQ
Can I use frozen shrimp for this recipe?
Yes, but thaw completely and pat very dry before seasoning. Frozen shrimp may release more water during cooking, so drain any excess liquid halfway through roasting.
What if I don't have smoked paprika?
Regular paprika works fine, or try chili powder for different heat. You could also add a pinch of cumin for earthier flavor without the smokiness.
How long will leftovers keep in the refrigerator?
Store covered for up to 2 days. Reheat gently in a 350°F oven for 5-7 minutes to avoid overcooking the shrimp and maintain vegetable texture.