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Colorful and perfectly seasoned, this recipe for Sheet Pan Shrimp and Vegetables is ready in 40 minutes! A delicious and easy dinner all on one pan!ENTIRE DINNER ON A SHEET PANThis Sheet Pan Shrimp and Vegetables recipe is a quick, colorful, and light dinner thats seasoned perfectly and tastes like summer with all those fresh seasonal veggies. My favorite thing about this recipe is how easy it is to customize. Swap out veggies, swap out seasonings and you can make it exactly how you like it! Yummy, tender shrimp, with tender roasted veggies, and a pop of lemon. Just a classic winning dinner recipe that can be thrown together very quickly (and less dirty dishes!)FREQUENTLY ASKED QUESTIONS:How do you peel and devein shrimp? First, rinse shrimp under cold water to remove any surface debris. Then peel off the shell, starting at the legs and pulling toward the top. Use a paring knife to make a shallow slit along the back of the shrimp from the head to the tail. Dont cut too deep. Youll see a dark line, which is actually the digestive tract, just under the surface of the shrimp. This is the vein that you are removing. Use the tip of your knife or your fingers to gently lift it and pull it out. Optional: Rinse the deveined shrimp one more time under cold water before using in your recipe. Can I use frozen shrimp instead? I suppose you could use frozen uncooked shrimp here but I think you would need to defrost them a bit first to make sure all of this cooks evenly. Can I use different veggies? You can use whatever vegetables you like with this recipe. If you dont like asparagus or other vegetables, leave them out or substitute with a favorite veggie (except maybe potatoes, they might need longer to cook unless they cut them up pretty small). I think broccoli florets would be great.Bell peppers, green beans, or mushrooms all roast well. Using what is in season will always give you the best flavor. How do I make sure my veggies all cook evenly? Cut your vegetables into similar-sized pieces to ensure even roasting. Also, when laying everything out on the sheet pan, dont pile things up, lay it out in a single layer or relatively close to it, if possible. Can I make this spicy? Sure. For a spicy kick, sprinkle on teaspoon of cayenne pepper or crushed red pepper flakes. What size sheet pan is best to use? I use what is called a half sheet pan (1813-inches). You want to use a large sheet pan so there is no overcrowding (which can steam the food instead of roasting it which is what we want) or you divide between two smaller pans. Can I make this ahead of time? You can prep the veggies and shrimp ahead, but for the best texture, roast them fresh. This sheet pan dinner is great for meal prep too. You can make it ahead of time and portion it out appropriately. Leftovers reheat well. What to serve with this? Its a full meal on its own, but you can serve it over rice, orzo, quinoa, or with crusty bread for a more filling option. How do you know when the shrimp are done? Shrimp are fully cooked when theyre opaque and pink with no gray remaining. Theyll also curl into a C shape. How to store leftovers? This dish stores well in the fridge for up to 3 days. Reheat in a skillet, air fryer or oven to retain texture. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)corn fresh or frozen and thawedasparagus trimmed and cut into thirdssmall red onion you could use a yellow or sweet onion if preferred.zucchini dont like zucchini, just use all yellow squash.yellow squash if you dont like yellow squash, just use all zucchini. This is all very customizable to your tastes. cherry tomatoes halved. Grape tomatoes could be used. These types of grapes hold up best to the cooking process. garlic powder, onion powder, salt, pepper and smoked paprika this is always my standard seasoning combo. I went with smoked paprika because I think it adds amazing flavor to the shrimp and veggies but you could use regular paprika if you prefer. XL shrimp peeled and deveined. I share how to devein your shrimp above in the FAQ (Frequently Asked Question) section.juice from one lemon this is something I always recommend using the fresh lemon juice. The bottled stuff just tastes like straight acid and not really lemon juice and wont give the same flavor profile.feta cheese and chopped fresh parsley as an optional garnish. HOW TO MAKE SHEET PAN SHRIMP AND VEGETABLES:Preheat the oven to 400F degrees. Line a large sheet pan with parchment paper or lightly grease it with cooking spray. Spread corn, asparagus, and onions out on the prepared sheet pan. Roast for 15 minutes.In a small bowl, combine all of the seasonings and mix together well. In a separate bowl, combine shrimp, lemon juice and half of the seasoning. Toss to coat evenly. Remove the sheet pan from the oven and scatter the seasoned shrimp and remaining vegetables over the roasted vegetables.Sprinkle remaining seasoning over all the vegetables. Return the pan to the oven and roast for an additional 810 minutes, or until the shrimp are pink and opaque and the vegetables are tender.Serve hot, optionally garnished with Feta cheese and fresh herbs.Serve over orzo, rice, or all by itself.CRAVING MORE RECIPES?Sheet Pan Sausage and GnocchiKielbasa Sheet Pan MealBBQ Chicken Sheet Pan MealSouthern Fried ShrimpAir Fryer Garlic Butter ShrimpCrock Pot Shrimp BoilFried Panko ShrimpShrimp Tacos PrintSheet Pan Shrimp and VegetablesA sheet pan dinner with shrimp, zucchini, squash, tomatoes, asparagus, and onions. Course Dinner, Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 30 minutes minutesTotal Time 40 minutes minutesServings 5Calories 268kcalAuthor Brandie SkibinskiIngredients1 cups corn kernels (fresh or frozen and thawed)1 bunch asparagus, trimmed and cut into thirds1 small red onion, sliced1 zucchini, sliced1 yellow squash, sliced1 cup cherry tomatoes, cut in half cup olive oil (or oil of your choice)1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon salt1 teaspoon black pepper1 teaspoon smoked paprika1 pound XL shrimp, peeled and deveinedjuice from one lemon (about 3 Tablespoons)Optional garnish:crumbled feta cheese and chopped parsley. InstructionsPreheat the oven to 400F degrees. Line a large sheet pan with parchment paper or lightly grease it with cooking spray.Spread 1 cups corn kernels, 1 bunch asparagus, trimmed and cut into thirds, and 1 small red onion, sliced out on the prepared sheet pan. Roast for 15 minutes. In a small bowl, combine1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon smoked paprika and mix together well.In a separate bowl, combine 1 pound XL shrimp, peeled and deveined, juice from one lemon and half of the seasoning. Toss to coat evenly. Remove the sheet pan from the oven and scatter the seasoned shrimp, 1 zucchini, sliced, 1 yellow squash, sliced and 1 cup cherry tomatoes, cut in half evenly over the roasted vegetables. Drizzle cup olive oil over everything. Sprinkle remaining seasoning evenly over all the vegetables. Return the pan to the oven and roast for an additional 810 minutes, or until the shrimp are pink and opaque and the vegetables are tender. Serve hot, optionally garnished with crumbled feta cheese and chopped parsley. Serve by itself or over cooked orzo or rice. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.I havent used canned corn for this. Fresh works best if possible.I used a half sheet pan (1813-inches).NutritionCalories: 268kcal | Carbohydrates: 20g | Protein: 24g | Fat: 12g | Sodium: 585mg | Fiber: 5g | Sugar: 7g

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