One-Pan Shrimp & Veggies

Chef’s Secret: Want a weeknight trick that makes you look like you spent hours in the kitchen? This is it. I stumbled onto this one-pan method when I had a busted stovetop and a stubborn craving for garlic shrimp — and now I use it whenever I want fast, impressive dinner with minimal dishes. The trick? A hot oven, a quick roast to caramelize the vegetables, and adding the shrimp at just the right moment so they stay juicy and tender. You’ll smell bright lemon, warm garlic, and a toasty edge on the peppers and zucchini. I love how the shrimp turn glossy and pink while the veggies get a little char — total crowd-pleaser, every time.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Why This Recipe is Awesome

It’s speedy, colorful, and full of texture — crunchy-roasted veggies meet tender, lemony shrimp. It uses one pan, so cleanup stays mercifully short. Who doesn’t love crispy edges on veggies and shrimp that actually stay juicy? It’s so easy even your oven can’t mess it up, and the aroma of garlic and lemon will pull everyone into the kitchen.

Ingredients

For the Main Dish:

• 1 lb peeled and deveined **shrimp** (medium-large, 16–20 count)
• 1 red bell pepper, seeded and sliced into 1/2-inch strips
• 1 small zucchini, halved lengthwise and sliced 1/2-inch thick
• 1 cup **cherry tomatoes**, halved
• 1 small red onion, cut into 1/2-inch wedges
• 4 tbsp **olive oil**, divided
• 2 tbsp **butter**, cut into small pats (or use oil — see FAQ)
• 4 garlic cloves, minced
• Juice of 1 **lemon** (about 2 tbsp) plus extra wedges
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional, for heat)
• Salt & freshly ground black pepper, to taste
• 2 tbsp chopped fresh **parsley** for garnish

For the Sauce / Garnish (optional):

• Lemon-herb drizzle: 1/4 cup Greek yogurt or mayonnaise, 1 tbsp lemon juice, 1 tbsp chopped parsley, pinch of salt — whisk and drizzle.

How I Make It

Step 1:

Preheat your oven to 425°F. Toss the **bell pepper**, **zucchini**, **cherry tomatoes**, and **red onion** in a large bowl with 2 tbsp olive oil, 1 tsp smoked paprika, a pinch of salt, and a few grinds of black pepper. Spread the veggies in a single layer on a large rimmed baking sheet so they get room to brown. You want them to sizzle against the hot metal — that sound means flavor.

Step 2:

Roast the veggies for 10 minutes. They’ll start to blister and caramelize; you’ll see brown edges and smell a sweet, toasty aroma. While they roast, toss the **shrimp** with the remaining 2 tbsp olive oil, minced **garlic**, lemon juice, a pinch of salt, and the red pepper flakes if you like heat. Keep the shrimp chilled until the veggies come out.

Step 3:

Pull the pan from the oven and give the veggies a quick toss. Nestle the seasoned **shrimp** into the gaps between the veggies in a single layer and dot the pan with the small pats of **butter**. Shrimp cook fast, so work quickly but gently — they shouldn’t pile on top of each other. Return the pan to the oven and roast for an additional 6–8 minutes.

Step 4:

Watch the shrimp: they’ll turn opaque, curl into a gentle “C” shape, and develop slightly golden edges. Remove the pan when the shrimp look pink and firm but still plump — overcooked shrimp feel rubbery and give you sad tiny shrimps. If you want a little more char, broil for 30–60 seconds at the end, but stand by the oven and don’t walk away.

Step 5:

Finish with a scattering of chopped **parsley** and extra lemon wedges. If you made the lemon-herb drizzle, spoon it over the warm shrimp and veggies or serve it on the side. Transfer everything to a serving platter and enjoy the bright, garlicky scent and the contrast of juicy shrimp against crispy, caramelized vegetables.

Pro Tips

• Use room-temperature shrimp for the most even cook. Cold shrimp shock the pan and can produce uneven results.
• Cut your veggies to similar sizes so they roast evenly — nobody likes a mushy zucchini beside a charred pepper.
• Don’t crowd the pan. Give ingredients space to brown; if needed, use two pans or roast in batches.
• Have a timer set. Shrimp go from perfect to overdone in minutes — track that 6–8 minute finish.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap **shrimp** for cubed **chicken breast** (cook until 165°F) — it will need a few extra minutes in the oven.
• Use **firm tofu** (pressed and cubed) for a vegetarian option; toss with cornstarch for crispiness.
• Replace **butter** with extra **olive oil** to keep it dairy-free (you’ll miss some richness, see FAQ).
• Gluten-free? This entire recipe naturally avoids gluten — just check condiments like store-bought sauces.

Variations & Tips

• Spicy: Add a drizzle of sriracha or a sprinkle of cayenne with the paprika.
• Kid-friendly: Skip the red pepper flakes and extra lemon; serve the drizzle on the side.
• Mediterranean twist: Add kalamata olives and a tablespoon of capers before roasting.
• Herby & bright: Swap parsley for chopped basil and add a splash of white wine vinegar after roasting.
• Grain bowl: Serve over quinoa or farro for a hearty lunch prep option.
• Creative twist: Finish with a handful of toasted pine nuts and a light crumble of feta for nutty-salty complexity.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Roast the veggies up to a day ahead and store in an airtight container. Reheat in a hot oven or skillet, then add freshly cooked shrimp just before serving for the best texture.

Can I double the recipe?

Sure thing. Use two baking sheets rather than crowding one, and rotate the pans halfway through roasting so everything browns evenly.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if you swap, and add a splash of lemon at the end for brightness.

How do I know it’s done?

Shrimp should turn opaque and pink, curl into a gentle “C,” and feel firm but springy. Vegetables should show golden edges and tender centers. If using chicken, cook to 165°F.

What if I don’t have ingredient X?

No stress. No lemon? Use a splash of white wine vinegar or a little extra garlic. No cherry tomatoes? Use halved grape tomatoes or skip them and add more bell pepper.

How I Like to Serve It

I toss this with warm couscous or spoon it over a bed of garlic rice for a cozy weeknight. It shines on a picnic platter with crusty bread and a glass of chilled white wine on warm nights. For family dinners, I set out lemon wedges and the yogurt drizzle so everyone customizes their plate — casual and cheerful.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet to keep shrimp tender.
• Safe internal temps: shrimp at 145°F; chicken needs 165°F if you swap proteins.

Final Thoughts

Closing: Now go impress someone — or just yourself — with this quick, tasty one-pan shrimp & veggies. You deserve a dinner that smells amazing and cleans up fast.