Sheet Pan Shrimp and Roasted Vegetables

Sheet Pan Shrimp and Roasted Vegetables

This Sheet Pan Shrimp and Roasted Vegetables recipe is easy, casual meal with all kinds of options for enjoying fresh, seasonal produce. Just grab a couple of sheet pans and bowls, and get ready to enjoy a healthy, beautiful dish in less than an hour!

A summertime trip to the Farmers Market yielded a new-to-me vegetable that had me at ‘Hello!’ It’s an Asian green called Gai Lan that is similar to broccolini, but with thinner stalks, more leaves, and tiny yellow flowers. For the record, there are so many different greens with similar characteristics – all of which would be perfect for a sheet pan dish like this… Take the opportunity to try something new!

I’ve read some articles stating that the flowers should all be budded – not open – because open blooms means the stalks are past their prime and can possibly be bitter. That was not the case with my bunch!

This “Asian broccoli flower stalk” (a.k.a., a raab) is tender with lots of fresh, green flavor and just a hint of pepper. You can use it in place of greens in a sandwich or wrap. It’s also a lovely addition to any salad, sauté, or stir fry. And, of course, it just happened to be the perfect thing for this colorful sheet pan dish!

I love this kind of no-recipe recipe because you can use whatever you like… Add more or less, use the abundance of your garden or the two-for-one veg special at the grocery store.

In addition to, or instead of, the broccolini and blooming stalks that I used here, some other great options would include broccoli, broccoli rabe, or Chinese broccoli. If blooming stalks are your thing, too, any raab will work perfectly. You can also use bok choy, Napa cabbage, green cabbage, or kale.

There really aren’t any rules, even when it comes to the cooking part. Cook it how you want – more or less tender, broil it a bit if you want – it’s all up to you! Of course, the thinner the stems, the less time they take to cook. This sheet pan dish doesn’t take a lot of work or time, but it’s not a “set it and forget it” kind of thing. Gage doneness as you go… That’s all you have to remember (see COOK’S NOTES below)!

Think “C Food” When Cooking Shrimp

For tender, juicy shrimp, cook them only until they curl into a nice “C” shape – open between the tail and the head end. If they cook until they’re curled into a tight “O” shape, they won’t be as tender and juicy.

It doesn’t always work to use timing (or the “minute rule”) when cooking shrimp. My shrimp are a different size and variety each time. In this particular dish, I used “26-30 count Wild Brown Shrimp”. I cleaned them myself and left the tails on because we like tail-on shrimp in dishes like this.

If you use smaller or larger shrimp, they’ll obviously take different amounts of time to cook. Go by the “C” shape to know when they’re done – this holds true for all methods of cooking shrimp, whether it’s on the stove top, on the grill, in a wok, etc.

Use Fresh, Sustainable Shrimp

Do you yourself a favor and find a specialized, knowledgeable fish market. The best way to cook truly delicious shrimp is to start with the best and freshest that you can find. And, a good fish market will happily share all kinds of tips and recipes with you!

Go gather some goodness… and Enjoy!

Print

Sheet Pan Shrimp and Roasted Vegetables

Sheet Pan Shrimp and Roasted Vegetables is an easy, casual, beautiful meal with all kinds of options for enjoying fresh, seasonal produce. Just grab a couple of sheet pans, and get ready to enjoy a healthy, hearty dish in less than an hour!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 2 - 4

Author Michele Phillips, BaconFatte.com

Ingredients

• 1 pound large fresh shrimp, peeled and deveined
• 10 – 15 fresh basil leaves, finely chopped - plus more for garnish
• 1 medium green zucchini, sliced in ¼” thick slices
• 1 medium yellow zucchini, sliced in ¼” thick slices
• 1 - 2 medium red onions, cut into thin wedges*
• 1 bunch of broccolini, washed and trimmed - thicker stems cut in half
• 1 bunch of broccoli raab, or similar - ends trimmed, thicker stems cut in half
• 20 – 25 whole cherry or grape tomatoes
• 3 tsp. fresh garlic, pressed or minced - divided
• 3 Tbsp. good quality olive oil - divided, plus more if needed
• 3 Tbsp. fresh lemon juice, plus more to taste
• Fresh lemon zest - optional
• Crushed red pepper - optional
• Kosher salt and freshly ground black pepper

Instructions

PREP

1. Preheat oven to 400 degrees.
2. Line two rimmed baking sheets with parchment and set aside.

MARINADE

1. In a glass bowl, whisk together 1 Tbsp. olive oil, 1 tsp. garlic, lemon zest (if using), chopped basil, crushed red pepper flakes (if using), and salt and pepper to taste. Add the shrimp and toss to coat completely, then cover and refrigerate for 30 minutes.

2. Remove the marinated shrimp from the refrigerator when you begin preparing vegetables for sheet pans to allow shrimp to warm up slightly before going into the oven.

BOWL/PAN 1:

1. In a medium glass bowl, whisk together 1 Tbsp. olive oil, 1 tsp. garlic, lemon zest (if using), and salt and pepper to taste. Add the sliced green and yellow zucchini, and red onion wedges, and toss to coat completely.

2. Scatter the zucchini slices and onion wedges on one parchment-lined baking sheet, and place in the preheated oven for 5 minutes. Remove from oven, flip vegetables to ensure even cooking, and then add the marinated shrimp. Roast shrimp and vegetables for 5 minutes, then turn the shrimp and cook just until the shrimp start to turn pink and curl into an open “C” shape. Do not overcook (see note above).

BOWL/PAN 2:

1. In a medium glass bowl, whisk together 1 Tbsp. olive oil, 1 tsp. garlic, lemon zest (if using), and salt and pepper to taste. Add the broccolini, raab (or other greens) and, and tomatoes. Toss to coat completely.

2. Spread the broccolini, raab, and tomatoes on the second parchment-lined baking sheet, and place in the preheated oven and roast for 5 minutes at a time until desired doneness. Leave a little crunch in the greens, and roast the tomatoes just until they start to split (but not burst).

3. To Serve: Remove pans from oven and combine vegetables and shrimp (if you want) on one sheet pan or a big platter. Garnish with more fresh basil, drizzle everything with lots of fresh lemon juice, and enjoy!

Recipe Notes

NOTES:
*I’m using golden zucchini here, but you can use whatever variety of yellow summer squash you have available.
*For onion preparation, I trim the top and remove the skin, and then barely trim the root end to most of the onion layers stay attached. Roasted onions are sweet and delicious, so I often add two!
*About “desired doneness”: Many recipes provide guidelines for cooking time. That’s always helpful, but (1) you know your preferences, (2) everything cooks differently – even one zucchini versus another, and (3) ovens heat differently and/or have different heat zones. Roasting for 5 minutes at a time is what I do to be able to keep an eye on everything until it’s “done” for me.

MAKING THIS SHEET PAN SHRIMP AND ROASTED VEGETABLES RECIPE?

I’d love to hear about it!

Leave a note in the comments below, or share your creations on Facebook and Instagram.

Make sure to hashtag #baconfatte or tag @baconfatte in your social media posts!

Thanks so much for visiting! Please feel free to SHARE this recipe to your favorite social media channels… Just click the buttons below!

LIKED THIS? FEAST ON THESE:

Roasted Salmon Tacos with Golden Beets and Black Grape Sauce Grilled Fish with Sweet Roasted Red Pepper Puree and Sauteed Cabbage “Noodles” Peruvian Shrimp, Corn and Vegetable Chowder Spicy Red Chili Shrimp Sauté with Asian Veg and Rice Noodles Grilled Shrimp Skewers with Marie Rose Sauce Classic Shrimp Cocktail Tortellini with Sautéed Vegetables, Bacon and Parmesan Petite Bay Scallops with Simple White Wine Sauce Smoked Salmon Pasta Salad with Asparagus, Peas and Dill Roasted Cherry Tomatoes and Goat Cheese Spread with Fresh Basil and Balsamic Drizzle