Jump to RecipeJump to VideoLeave a ReviewPin Recipe

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

This sheet pan shrimp and potatoes with vegetables is an entire dinner that bakes on one tray! Seasoned shrimp, crispy potatoes, and roasted broccoli and carrots come together for an easy meal with just 10 minutes of prep.

Overhead shot of roasted shrimp and vegetables on a serving tray.
Table of Contents
  1. Why You’ll Love this Easy Sheet Pan Shrimp
  2. How to Cook Shrimp without Making it Rubbery
  3. Ingredients
  4. How to Make this Shrimp Sheet Pan Dinner
  5. Serving Suggestions
  6. Preparation and Storage Tips
  7. Recipe Variations
  8. Tips for the Best Sheet Pan Shrimp Recipe
  9. Sheet Pan Shrimp with Vegetables Recipe

If you’re looking for even more easy sheet pan meals, be sure to try this sheet pan sausage and potatoes, these sheet pan steak fajitas or chicken fajitas, this bbq sheet pan chicken and veggies, a sheet pan pork tenderloin, this sheet pan gnocchi with sausage, and this sheet pan herb roasted chicken and vegetables, too!

Why You’ll Love this Easy Sheet Pan Shrimp

  • The whole meal cooks on one tray (so you don’t have to think about sides, and you have fewer dishes to wash at the end);
  • It only requires about 10 minutes of prep time, and then the oven does the work;
  • The versatile, family-friendly meal can be adapted to suit your preferences (for instance, swap out the broccoli for Brussels sprouts or cauliflower);
  • It’s made with healthy, easy-to-find, fresh ingredients.
Close up side shot of a platter of sheet pan shrimp and vegetables.

How to Cook Shrimp without Making it Rubbery

The key to any good sheet pan meal is adding the different ingredients to the tray at different times. For instance, potatoes and carrots need longer to roast than broccoli, so the potatoes and carrots go into the oven first.

Shrimp cooks very quickly, which means they can go on the pan at the very end — once the potatoes and veggies are crisp and tender. Keep a close eye on the tray while the shrimp is in the oven, and remove it as soon as the shrimp turns pink and opaque.

Shrimp gets rubbery when it’s overcooked. By waiting to add the shrimp at the end, you ensure perfectly moist and tender shellfish. The shrimp should look like a wide u-shape when they’re done. If they’re looking more like tight circles, that means that you cooked the shrimp for too long — and it will have a rubbery, chewy texture.

Process shot showing how to cook shrimp on a sheet pan.

Ingredients

This is just a quick overview of the ingredients that you’ll need for this sheet pan shrimp with vegetables. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • Potatoes: use baby red potatoes or baby Yukon gold potatoes so that you don’t have to peel them. This ensures quick prep and tender, crispy potatoes by the end!
  • Baby carrots: sure, you can substitute with whole, peeled, and chopped carrots. But we love the ease of simply dumping the bag of baby carrots directly onto the tray (no chopping or peeling necessary)!
  • Shallots: add a subtle, sweet onion flavor to the pan. Use red onion or sweet onion if you prefer.
  • Garlic: just peel and smash the cloves — no need to mince. The roasting garlic mingles with the other ingredients, infusing them with subtle flavor.
  • Thyme and rosemary: provide savory, earthy flavor. If you prefer to substitute with dried herbs, see my tips below.
  • Olive oil: helps prevent the ingredients from sticking to the pan, helps everything brown and crisp in the oven, and helps transfer flavor onto the ingredients.
  • Kosher salt and ground black pepper: to enhance the flavors of the other ingredients.
  • Broccoli: you’ll want to use fresh broccoli florets (not frozen). Frozen broccoli will release too much liquid on the pan, and will not get as crisp in the oven.
  • Shrimp: peeled and deveined. You can leave the tails on or take them off — whatever your preference.
  • Old Bay seasoning: a classic seafood seasoning blend that includes a savory combination of herbs and spices like celery salt, paprika, and red and black peppers. It pairs really well with both the shrimp and the potatoes. Add more seasoning for a stronger, spicier taste!
Adding broccoli to sheet pan dinner recipe.

How to Make this Shrimp Sheet Pan Dinner

This easy sheet pan shrimp and potatoes with vegetables is a flavorful, family-friendly, one-tray meal! You’ll find detailed directions in the recipe card below, but here’s the quick version:

  • Season and roast the potatoes, carrots, shallots, herbs, and garlic for 20 minutes.
  • Toss the broccoli with olive oil, salt, and pepper, and then add it to the tray.
  • Bake for 15-20 more minutes.
  • Season the shrimp with olive oil and Old Bay, add it to the baking sheet, and continue roasting until the shrimp turn pink and the potatoes are crisp and fork tender.
One pan shrimp and vegetables after roasting in the oven.

Serving Suggestions

Since this healthy sheet pan shrimp is an entire good-for-you meal on one tray, there’s really no need to add extra sides. That said, if you’d like to round out the supper with a little something more, here are some good options:

Square overhead image of sheet pan shrimp and vegetables.

Preparation and Storage Tips

Store leftovers in an airtight container in the refrigerator for 1-2 days. The cooked shrimp keeps well in the freezer for up to 3 months, but the vegetables and potatoes will have a mushy, watery texture when thawed.

Reheat leftovers in a skillet on the stovetop just until warmed through. You can also warm individual servings in the microwave for 30-60 seconds.

Horizontal side shot of sheet pan shrimp on a wooden table with cornbread in the background.

Recipe Variations

  • Instead of olive oil, use melted butter to coat the shrimp.
  • Swap out the herbs and seasonings for those that you like best. For instance, instead of Old Bay, season the shrimp with a garlic-butter sauce, Italian seasoning, extra cayenne pepper or crushed red pepper flakes to make it spicy, or a combination of chili powder, cumin, paprika, onion powder, and garlic powder for a different flavor profile.
  • Don’t care for some of the veggies? No problem! Use just about any vegetables that your family enjoys. For instance, swap out the broccoli for asparagus, sliced bell peppers, Brussels sprouts, or cauliflower, or use sweet potatoes instead of gold potatoes or red potatoes.
Overhead image of a platter of sheet pan shrimp with roasted vegetables on a wooden dinner table.

Tips for the Best Sheet Pan Shrimp Recipe

  • Use an extra-large rimmed baking sheet (or two separate smaller baking sheets) so that you have plenty of space for all of your ingredients to spread out. This helps the potatoes and veggies cook faster, brown, and crisp in the oven.
  • If starting with frozen shrimp, thaw them and pat them dry before adding them to the pan. Frozen shrimp will release too much water on the baking sheet, which will make the potatoes and vegetables soggy (instead of crispy) — not ideal!
  • To quickly thaw frozen shrimp, place them in a colander and run them under cold water for a few minutes.
  • The total cooking time will vary depending on the size of your shrimp and other ingredients. Keep a close eye on the tray at the end, and pull everything out as soon as the shrimp turns pink and opaque. Overcooking will yield tough, rubbery shrimp.
  • Placing the whole sprigs of fresh herbs on the tray infuses the shrimp and vegetables with a subtle, earthy flavor. If you prefer to substitute with dried herbs, use a very small amount of each (about ¼ teaspoon) so that the flavor doesn’t overpower the rest of the meal.
Overhead shot of sheet pan shrimp with vegetables on a blue and white tray.
Square overhead image of sheet pan shrimp and vegetables.

Sheet Pan Shrimp with Vegetables

Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings 4 people
Calories 348 kcal
An entire meal bakes on one tray — seasoned Old Bay shrimp, crispy potatoes, and perfectly roasted carrots and broccoli!

Ingredients
  

  • 1 lb. baby red potatoes or baby gold potatoes, quartered (halved if they’re very small potatoes)
  • 1 lb. baby carrots
  • 2 medium shallots, sliced
  • 2 cloves garlic, peeled and smashed
  • 2 sprigs fresh thyme (or about ¼ teaspoon dried thyme)
  • 1 sprig fresh rosemary (or about ¼ teaspoon of dried rosemary)
  • ¼ cup olive oil, divided
  • Kosher salt and ground black pepper
  • 1 (12 ounce) package fresh broccoli florets
  • 1 lb. medium-sized (17-21 count) shrimp, peeled and deveined
  • 1 teaspoon Old Bay seasoning
  • Garnish: chopped fresh parsley, thyme, or other herbs; squeeze of fresh lemon juice

Instructions

  • Preheat oven to 400°F. Line a rimmed baking sheet with foil or parchment paper; spray with nonstick cooking spray.
  • On the prepared pan, toss together the potatoes, carrots, shallots, garlic, thyme, rosemary, 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Spread in a single layer.
    Process shot showing how to cook shrimp on a sheet pan.
  • Bake for 20 minutes. Stir the potatoes and carrots. In a large bowl, toss together the broccoli, 1 tablespoon of olive oil, ½ teaspoon of salt, and a little bit of ground black pepper. Spread the broccoli on the pan with the potatoes and carrots. Bake for about 15-20 more minutes, or until the vegetables are golden brown and tender. Stir the vegetables. Leave the oven on.
    Adding broccoli to sheet pan dinner recipe.
  • In the same bowl that you used for the broccoli, toss together the shrimp, the remaining 1 tablespoon of olive oil, and the Old Bay seasoning. Arrange the shrimp on the pan with the vegetables. Bake until the shrimp are pink and firm, about 6-8 minutes. Discard the herb stems, garnish with fresh herbs, and serve.
    One pan shrimp and vegetables after roasting in the oven.

Notes

  • Use an extra-large rimmed baking sheet (or two separate smaller baking sheets) so that you have plenty of space for all of your ingredients to spread out. This helps the potatoes and veggies cook faster, brown, and crisp in the oven.
  • If starting with frozen shrimp, thaw them and pat them dry before adding them to the pan. Frozen shrimp will release too much water on the baking sheet, which will make the potatoes and vegetables soggy (instead of crispy) — not ideal!
  • To quickly thaw frozen shrimp, place them in a colander and run them under cold water for a few minutes.
  • The total cooking time will vary depending on the size of your shrimp and other ingredients. Keep a close eye on the tray at the end, and pull everything out as soon as the shrimp turns pink and opaque. Overcooking will yield tough, rubbery shrimp.
  • Placing the whole sprigs of fresh herbs on the tray infuses the shrimp and vegetables with a subtle, earthy flavor. If you prefer to substitute with dried herbs, use a very small amount of each (about ¼ teaspoon) so that the flavor doesn’t overpower the rest of the meal.

Nutrition

Serving: 1/4 of the recipeCalories: 348kcalCarbohydrates: 30gProtein: 26gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 183mgSodium: 246mgPotassium: 1139mgFiber: 6gSugar: 8gVitamin A: 15685IUVitamin C: 15mgCalcium: 135mgIron: 3mg
Keyword: healthy sheet pan shrimp, one pan shrimp, sheet pan shrimp, sheet pan shrimp and potatoes, sheetpan shrimp
Course: Dinner
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

Square overhead shot of hands serving a chicken pot pie recipe with biscuits
Overhead image of a bowl of chili mac on a dinner table with cornbread
Hands serving a platter of sheet pan sausage and potatoes

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. This is definitely one of my favorites of your recipes so far. Everything was incredibly flavorful and it was a simple recipe!