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Sheet pan shrimp and vegetables finished in a bowl

Sheet Pan Shrimp and Vegetables

It doesn’t get much easier than this sheet pan dinner filled with juicy shrimp and colorful veggies!
Sheet pan shrimp and vegetables finished in a bowl

Need a quick and easy weeknight dinner idea? Put your oven to work with this colorful sheet pan recipe that you can have ready and on the table in half an hour.

Start by chopping up your veggies. We sliced a red onion and colorful bell peppers lengthwise, then added a pint of whole cherry tomatoes and a head of broccoli florets. However, feel free to use whatever veggies you have on hand. Zucchini, mushrooms, carrots or asparagus would all work great here. Just be sure to chop the heartier veggies, like root veggies, into smaller pieces so they have a chance to cook through.

Toss the veggies in a large bowl with a bit of olive oil, black pepper, and a mix of dried Italian herbs. You could also add or swap in garlic powder, onion powder, paprika, or even cumin to change up the flavor profile!

Get the veggies roasting in a hot oven while you prepare the shrimp. Be sure the shrimp is peeled and deveined, then toss with the olive oil and the same herbs or spices as the veggies. Once your vegetables had a 15 minute head start in the oven, add the shrimp right to the sheet pan and continue cooking for another 5-7 minutes, or until the shrimp is pink and everything is cooked through.

Serve your shrimp and veggie dinner with a side of cauliflower rice or zucchini noodles for a complete meal. Garnish with parsley, cilantro, or even a bit of lemon zest.

Tip: Don’t have shrimp? Try chicken instead! Slice it into bite-sized pieces, then add it to the sheet pan at the same time as the veggies.

For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and The Real Paleo Diet Fast and Easy.


  • Recipe by:
  • Serves: 4
  • Meal: Dinner
  • Serves: 4
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
Print this Recipe


  • 1 red onion, sliced

  • 1 red bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • 1 orange bell pepper, sliced

  • 1 pint cherry tomatoes

  • 2 cups broccoli florets

  • 3 tbsp olive oil, divided

  • 1 tsp Italian herbs, divided

  • 1/2 tsp black pepper

  • 1 lb shrimp, peeled


  1. Preheat the oven to 425°F.

  2. Place the red onion, bell peppers, tomatoes and broccoli in a large bowl and toss with 1 ½ tablespoons of olive oil, ½ teaspoon of the Italian herbs, and ¼ teaspoon of the black pepper.

  3. Spread the veggies out evenly in a large sheet pan. Roast for 15 minutes.

  4. Meanwhile, prepare the shrimp: Place the peeled shrimp in the large bowl and toss with the remaining olive oil, Italian herbs and black pepper until well coated.

  5. Spread the shrimp even onto the pan with the veggies. Roast for another 5-7 minutes, or until the shrimp is cooked through and the veggies are tender. Serve and enjoy!

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