Dinner

Sheet-Pan Garlicky Shrimp and Veggies Recipe

ByClara Bennett January 5, 2026January 5, 2026

Introduction

This sheet-pan garlicky shrimp and veggies recipe is a quick and flavorful weeknight dinner. With tender shrimp and roasted vegetables tossed in a zesty garlic and parsley marinade, it’s both healthy and satisfying. Plus, everything cooks on one pan for easy cleanup.

The image shows a close-up of cooked shrimp, broccoli, red bell pepper, and onion pieces on a white spatula and a shiny silver surface. There are about four shrimp with a pinkish-white color dotted with green herbs, arranged close to the center on and around the spatula. Bright green broccoli florets with charred tips are scattered evenly throughout. Long slices of red bell pepper and semi-translucent white onion wedges are mixed in between. The vegetables and shrimp are coated with shiny oil and small bits of seasoning. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling
3 cloves garlic, grated
1 teaspoon crushed red pepper flakes
1/4 cup chopped fresh parsley, plus more for garnish
Kosher salt
Freshly ground black pepper
1 pound shrimp, peeled and deveined
2 yellow onions, peeled and cut into wedges
1 head broccoli, cut into florets
2 red bell peppers, seeds and ribs removed, thinly sliced

Instructions

Step 1: Preheat your oven to 400ºF. In a small bowl, combine the olive oil, grated garlic, crushed red pepper flakes, and chopped parsley. Season with salt and pepper to taste. Toss the shrimp in this marinade and set aside to absorb the flavors.
Step 2: Meanwhile, arrange the onions, broccoli florets, and red bell pepper slices on a rimmed half-sheet pan. Drizzle with olive oil and season with salt and pepper. Spread the vegetables in a single layer and roast for 20 minutes.
Step 3: Remove the pan from the oven and pour the shrimp along with the marinade over the roasted vegetables. Toss gently to combine, spreading everything out again in a single layer. Return the pan to the oven and roast until the shrimp are pink and lightly toasted, about 5 minutes. Serve immediately, garnished with extra parsley if desired.

Tips & Variations

For extra depth, add a squeeze of fresh lemon juice before serving.
Swap the vegetables based on seasonality—zucchini or asparagus work well.
Use frozen shrimp if fresh isn’t available; just thaw and pat dry before marinating.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to prevent the shrimp from becoming tough. Avoid microwaving for best texture.

How to Serve

This image shows a mix of cooked shrimp and vegetables spread over a metal surface, with some on a white spatula. The shrimp are pinkish-orange with a slight shine, speckled with green herbs. The vegetables include green broccoli florets with a bit of char, thick slices of white onion slightly browned at edges, and long strips of red bell pepper that look soft and juicy. Everything appears lightly coated with oil and small bits of red chili flakes and green herbs. The scene is close-up and detailed, showing textures of the shrimp and vegetables clearly, arranged naturally as if just removed from cooking. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

You can marinate the shrimp a few hours ahead and chop your vegetables in advance. However, it’s best to roast everything just before serving to keep the shrimp tender and veggies crisp.