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!
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
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Preheat oven to 400 degrees.
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Line two rimmed baking sheets with parchment and set aside.
MARINADE
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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.
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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:
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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.
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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:
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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.
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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).
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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.