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Sheet Pan Shrimp and Vegetables

A great way to use up the summer vegetables, this Sheet Pan Shrimp and Vegetables is a perfect summer dinner that is done in a snap with minimal clean up.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 418 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 medium zucchini sliced into 1/2-inch thick half moons
  • 1 medium yellow summer squash sliced into 1/2-inch thick half moons
  • 1 medium red yellow or orange bell pepper, stem and seeds removed, cut into 1-inch chunks
  • 1 cup Cherry or grape tomatoes halved
  • 1 medium red onion cut into 1-inch chunks
  • kosher salt and black pepper
  • 1/4 cup plus 1 tablespoon extra virgin olive oil divided
  • 3 tablespoons balsamic vinegar divided
  • Juice of 1 lemon
  • 1 1/2 lbs Shrimp peeled and deveined (tails left on, if desired)
  • 1/2 teaspoon Worcestershire sauce 
  • 1/4 cup roughly chopped basil leaves

Instructions

    Cup of Yum
  1. Place one oven rack in the center of the oven, and the other rack 4 inches from the top heat. Spray a sheet pan with cooking spray. Preheat the oven to 375ºF.
  2. Combine the zucchini, yellow squash, bell pepper, tomatoes, and onion on the prepared sheet pan and season with 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 cup of the olive oil, 2 tablespoons of the vinegar and the lemon juice. Toss to coat.
  3. Roast the vegetables on the center rack until they are softened and they are beginning to brown on the edges, about 20-25 minutes. Remove the sheet pan from the oven.
  4. While the vegetables are cooking, place the shrimp in a large bowl and add 1/4 teaspoon salt, the remaining 1 tablespoon of olive oil, the remaining 1 tablespoon of vinegar, and the Worcestershire sauce. Toss gently. Let the shrimp marinate at room temperature while the vegetables are roasting.
  5. Once you remove the vegetables from the oven, turn the oven to broil. Scatter the shrimp and the marinade over the vegetables in a single layer. Broil on the upper rack in the oven until the shrimp are cooked through, about 5 minutes. Scatter the basil over the finished dish.
  6. Serve with bread or a side of couscous.

Notes

  • slightly adapted from Sheet Pan Suppers
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Serving 1/4 of recipe Calories 418kcal (21%) Carbohydrates 16g (5%) Protein 45g (90%) Fat 21g (32%) Saturated Fat 2g (10%) Polyunsaturated Fat 15g Trans Fat 0g Cholesterol 340mg (113%) Sodium 1231mg (51%) Fiber 3g (12%) Sugar 8g (16%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 418

% Daily Value*

Serving 1/4 of recipe
Calories 418kcal 21%
Carbohydrates 16g 5%
Protein 45g 90%
Fat 21g 32%
Saturated Fat 2g 10%
Polyunsaturated Fat 15g 88%
Trans Fat 0g 0%
Cholesterol 340mg 113%
Sodium 1231mg 51%
Fiber 3g 12%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.