Sheet Pan Shrimp with Vegetables

An entire meal bakes on one tray -- seasoned Old Bay shrimp, crispy potatoes, and perfectly roasted carrots and broccoli!

Course Dinner

Cuisine American

Keyword healthy sheet pan shrimp, one pan shrimp, sheet pan shrimp, sheet pan shrimp and potatoes, sheetpan shrimp

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 348kcal

Author Blair Lonergan

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

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.
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.
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.

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.