Sheet Pan Shrimp and Roasted Vegetables

Introduction

If you need a fast, healthy dinner that doesn’t destroy your kitchen, this Sheet Pan Shrimp and Roasted Vegetables is it. Tender shrimp roast alongside colorful vegetables, then get finished with a bright lemon garlic Greek yogurt sauce that takes everything to the next level.

It’s simple, high-protein, and ready in about 25 minutes — perfect for busy weeknights.

Why You’ll Love This Recipe

• Ready in under 30 minutes
• One pan = easy cleanup
• High-protein and balanced
• Family-friendly but still fresh and flavorful
• The lemon garlic yogurt sauce makes it feel restaurant-quality

Ingredients

For the Sheet Pan

• 1 lb large shrimp, peeled and deveined
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 1 cup broccoli florets
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• Juice of ½ lemon

For the Greek Yogurt Lemon Garlic Sauce

• 1 cup plain Greek yogurt
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1–2 cloves garlic, finely minced or grated
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon chopped fresh parsley (optional)
• 1–2 tablespoons water (to thin, if needed)

How to Make Sheet Pan Shrimp and Roasted Vegetables

1. Preheat oven to 425°F and line a large sheet pan like this one with parchment paper.
2. Add zucchini, bell peppers, red onion, and broccoli to the pan. Drizzle with 2 tablespoons olive oil and sprinkle with half the seasonings. Toss and spread evenly.
3. Roast vegetables for 8–10 minutes.
4. In a bowl, toss shrimp with remaining olive oil, garlic, paprika, Italian seasoning, salt, and pepper.
5. Remove the pan from the oven and add shrimp in a single layer.
6. Roast for another 6–8 minutes, until shrimp are pink and cooked through.
7. Squeeze fresh lemon juice over the pan.

Make the Sauce

1. In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper.
2. Thin with water as needed until smooth and drizzle-ready.
3. Spoon or drizzle over shrimp and vegetables before serving.

Tips for Success

• Shrimp cook quickly — pull them as soon as they turn pink.
• Don’t overcrowd the pan or the vegetables will steam instead of roast.
• Pat shrimp dry before seasoning for better texture.
• Taste the yogurt sauce and adjust lemon or salt to your preference.

What to Serve With It

• White or brown rice
• Quinoa
• Warm pita bread
• Cauliflower rice for a lower-carb option

Cory Simpson

Sheet Pan Shrimp and Roasted Vegetables with Lemon Garlic Yogurt Sauce

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 295

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Sheet Pan

• 1 lbs shrimp peeled and deveined
• 1 zucchini sliced
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 red onion sliced
• 1 cup brocoli florets
• 3 tbsp olive oil
• 3 cloves garlic minced
• 1 tsp paprika
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/2 tsp black pepper
• Juice of 1/2 lemon

Lemon Garlic Yogurt Sauce

• 1 cup plain greek yogurt
• 1 tbsp olive oil
• Juice of 1 lemon
• 2 cloves garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped parsley
• 1-2 tbsp water to thin

Method

 

1. Preheat oven to 425°F. Line a sheet pan with parchment paper.
2. Toss vegetables with 2 tablespoons olive oil and half the seasonings. Spread evenly and roast 8–10 minutes.
3. Toss shrimp with remaining olive oil, garlic, and seasonings.
4. Add shrimp to the pan and roast another 6–8 minutes until cooked through.
5. Squeeze lemon juice over everything.
6. Blend together all sauce ingredients in a food processor until smooth. Thin with water if needed.
7. Drizzle sauce over shrimp and vegetables before serving.

Nutrition

Calories: 295kcalCarbohydrates: 12gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 185mgSodium: 743mgPotassium: 702mgFiber: 2gSugar: 5gVitamin A: 1349IUVitamin C: 105mgCalcium: 166mgIron: 2mg

Notes

• Do not overcook shrimp.
• Swap vegetables based on season.
• Great served over rice, quinoa, or in wraps.

Estimated Cost: Approximately $4.50 per serving (varies by shrimp pricing).

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