sheet pan shrimp

Chili Lime Shrimp is a super easy to make and tasty 30-minute dinner. It's a versatile recipe that can be served on its own, over rice or cauliflower rice, or even wrapped up in tacos or lettuce wraps.

Chili Lime Shrimp

bell peppers, sliced

onion, sliced

broccoli, chopped into florets

olive oil

pepper

salt

limes (about 1/4 cup)

coco aminos (can substitute soy sauce

chili powder

each: cumin, paprika, and salt

lbs shrimp

Place the peppers, onion, and broccoli on a baking sheet and toss with the olive oil, salt, and pepper. Bake for 25 minutes, mixing halfway through.

Once the veggies are in the oven, start the shrimp. In a medium-sized bowl, mix together the lime juice, coco aminos, chili powder, cumin, paprika, and salt. Add the shrimp and toss to coat. Let the shrimp marinate for 10 minutes.

Drain the marinade into a large frying pan over high heat. Let it cook for 3-4 minutes, or until it starts to reduce. Add the shrimp to the pan and cook for 2-3 mintues on each side.

When the veggies are cooked, add the shrimp to the tray and serve right away.

Sheet Pan Shrimp Oreganata made with jumbo shrimp topped with a light breadcrumb and Pecorino Romano cheese mixture.

Sheet Pan Shrimp Oreganata

Reynolds Wrap® Non-Stick Foil

dry white wine

red pepper flakes

bread crumbs

parsley

Pecorino Romano cheese

garlic (minced)

oregano

lemon zest

extra virgin olive oil

lemon wedges (for serving)

Preheat the oven to 450F, line a sheet pan with Reynolds Wrap® Non-Stick Foil with the dull side facing up (the non-stick side).

Peel, devein, and butterfly the shrimp open, leaving the tails on.

Place the shrimp in a large bowl and toss gently with wine, salt, and crushed red pepper flakes. Set aside.

In a mixing bowl combine the breadcrumbs, parsley, pecorino cheese, garlic, oregano and lemon zest.

Add the shrimp to the sheet pan and arrange in a single layer cut side up.

Spoon the breadcrumb mixture over each shrimp and drizzle the top with extra virgin olive oil.

Bake until the shrimp are cooked through, about 8 to 10 minutes.

Broil on high for 2 minutes until the breadcrumbs are golden brown.

Serve with a squeeze of fresh lemon juice.

This baked sheet pan Mediterranean shrimp recipe is an easy, healthy one-pot dinner. Richly flavored with garlic, feta, tomatoes, and more!

Sheet Pan Mediterranean Shrimp

lemon

garlic (minced (about 1 tablespoon))

black pepper (plus additional serving)

grape tomatoes (left whole)

kalamata olives (pitted

onion

zucchini

lemon juice (from the same lemon above)

red pepper

feta cheese

Prepared lemon rice or brown rice

Preheat

Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.

Whisk

Cook the vegetables: Zest the lemon into a large bowl. Add 1 tablespoon lemon juice (reserve the lemon&#039;s remaining juice for the shrimp and serving), oil, garlic, salt, pepper, and oregano. Whisk to combine.

Add the artichokes, tomatoes, olives, and onion.

Slice

Trim off the ends of the zucchini, then quarter lengthwise so that you have four batons. Slice the batons crosswise into ½-inch pieces. Add them to the bowl with the other vegetables. With your hands or a large spoon (hands are easier) toss to coat.

Bake

Transfer the mixture to a large rimmed baking sheet and spread it into an even layer (keep the bowl handy; no need to clean it yet). Place in the oven and bake until the tomatoes begin to soften and release their juices, about 12  minutes.

Stir

Prep the shrimp: While the vegetables are cooking, in the same bowl you used for the vegetables, stir together 1 tablespoon lemon juice, oil, oregano, red pepper, garlic, and salt. Add the shrimp and toss to coat.

Remove the baking sheet from the oven and add the shrimp (discard any liquid that collects in the bowl). With a large spatula, stir to combine the shrimp and vegetables together. Spread back into an even layer.

Return to the oven and continue baking until the shrimp are pink, opaque, and cooked through, 6 to 10 minutes more depending upon the size of your shrimp. Do not overcook! As soon as the shrimp look opaque and pink, they are cooked.

Serve

Remove the pan from the oven. Sprinkle with the feta and parsley and squeeze the remaining 1 to 2 tablespoons lemon juice over the top. Season with a pinch of additional salt and black pepper to taste. Serve warm with rice or baguette slices.

Shrimp and Andouille Sheet Pan Dinner with broccoli, mushrooms, bell pepper, onion, and celery seasoned with Cajun spices for a light and easy sheet pan meal.

Shrimp & Andouille Sheet Pan Roast

shrimp (peeled)

Tbsp olive oil (divided)

½ tsp Creole seasoning (divided)

broccoli

oz Baby Bella mushrooms

celery

red bell pepper (sliced)

½ large red onion (sliced)

smoked sausage (preferably andouille, sliced)

garlic powder

cayenne pepper

lemon (for serving)

rice (optional for serving)

Preheat the oven to 400F.

If you’re using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.

Toss to coat with 1 Tbsp olive oil and ½ tsp Creole seasoning; set aside.

Cut the broccoli into florets, halve the mushroom caps (quarter the larger ones), and cut the celery into approximately 2-inch pieces.

Add them to a large rimmed baking sheet with the sliced bell pepper, onion, and smoked sausage.

Drizzle 1 Tbsp olive oil over the sheet pan and season with 1 tsp Creole seasoning, the garlic powder, and the cayenne. Toss to coat, then spread in an even layer.

Roast for 15 to 20 minutes, or until the vegetables are tender and the onions are just starting to brown around the edges.

Add the shrimp and roast for another 5 to 10 minutes, or until it’s firm, opaque, and cooked through.

To serve, zest the lemon and squeeze its juice over the roast.

Serve with steamed rice if you’d like.

Shrimp and Andouille Sheet Pan Dinner with broccoli, mushrooms, bell pepper, onion, and celery seasoned with Cajun spices for a light and easy sheet pan meal.


PRINT: https://www.skinnytaste.com/shrimp-and-andouille-sheet-pan-dinner/

Shrimp and Andouille Sheet Pan Dinner

One of my favorite ways to make shrimp is roasted in the oven, it comes out tender and flavorful every time! I added some of our favorite vegetables to make it a ONE-pan meal, and we loved it! A quick and EASY low-carb dish with tons of flavor, ready in under 3o minutes start to finish.

Sheet Pan Shrimp with Broccolini and Tomatoes

extra large peeled and deveined (tail-off shrimp (28))

garlic

red pepper (optional)

black pepper (to taste)

olive oil spray

(12 ounces broccolini, ends trimmed (12 spears))

grape tomatoes (halved)

lemon juice

Preheat oven to 400 degrees.

Place shrimp in a medium bowl with 2 teaspoons olive oil, garlic, 1/4 teaspoon salt, red pepper flakes if using and black pepper.  Toss gently to coat and set aside.

Spray a large sheet pan with olive oil spray. Place broccolini and tomatoes on the sheet pan and toss with 2 tablespoons olive oil, ½ teaspoon salt, pepper and oregano. Spread out in an even layer.  Roast for 15 minutes, tossing halfway through.

Remove sheet pan from oven and add shrimp, placing them evenly around the veggies.  Roast for 8 minutes.

Top everything with lemon juice and serve.

I didn’t have any broccolini, so I combined this recipe with your Sheet Pan Shrimp and Corn with Tomatoes—the ingredients from the shrimp and corn recipe, and the cooking method from this recipe. It was wonderful!  Easy, delicious, and satisfying.

I made this recipe and was very, very happy with the results. It has full flavors and is so healthy! The tomatoes and the shrimp were cooked perfectly and the lemon at the end gave just the right amount of acidity.

Where I ran into trouble is that our broccolini was significantly underdone to our tastes. The florets were cooked and then stem was nearly raw. That could be a regional difference (we live in Europe). We may have to steam it for a few minutes before roasting it, or roast the broccolini first, then add the tomatoes, then add the shrimp.

Difficulties aside, we -will- be making this recipe again!

Very simple, flavorful dish!  This was the first time I tried roasting shrimp in the oven and I’ll be doing it again soon. Thanks for a great recipe!

So simple and delicious. It’s a great meal for a busy day with no time for complicated recipes. Great low carb, healthy meal. My husband and 2 adult boys made short order of this meal. No leftovers.

I’ve made this dish a few times and I’m very pleased with it. I tend to use more spices, but I think that’s a matter of personal preference. I have some spice blends that I like to use. Everything turned out great and this recipe will be added to the “repeat” list.

I had home grown tomatoes that I quartered and they work well. Our personal taste would be a little more seasoning.

This was a perfect meal. The cook time was perfect for tender broccoli, perfectly soft tomatoes and cooked to perfection shrimp. I am not a big shrimp eater but will be making this often.

This is such an easy and delicious recipe!  So good.

Thank you for your his simple recipe! I loved it! I didn’t have fresh garlic or oregano so I used minced and dried. I also made this with already cooked shrimp. Still came out delicious!! Lots of flavor!

We LOVE this recipe. It is a weeknight go-to for my family. So easy to prepare, quick to cook, and easy to clean up! Very basic ingredients but big taste. An easy and tasty way to add more seafood into the weeknight menu

Spouse said "Don't lose this recipe,it's good as he went back for seconds"

So easy and so delicious!  My store didn’t have broccolini so I just used broccoli florets and it tasted great!

I Made it with regular broccoli florets. Depending on how crispy or wet that you like them is up to you. Also truly depends on the pan and oil you choose. I myself used frozen broccoli and thawed it. I let it dry out for a bit seasoned and oiled and I made it in a glass pan by what the recipe states I definitely cooked everything a little bit longer because I prefer the chard taste almost as if you’re using it on a grill. The next time I did it I used my air fryer just for the vegetables then I threw everything in the pan and cook the shrimp the way that the recipe says. So when it comes down to it, it really only depends on if you want long stalks, or florets, other than that, you can make it with zucchini, squash pretty much any other vegetable that you choose.

This is a great recipe every time i make it and is so flexible. Tonight I subbed in zucchini and used frozen cherry tomatoes from my summer harvest. Then I served it over left over Israeli couscous. I highly recommend it. I just need to remember to use a rimmed sheet pan so the juice doesn't spill everywhere.

This was excellent!  Easy peasy and full of flavor. Thank you Gina! 

Can’t wait to make it again! Used regular broccoli  because no broccolini available. Lemon juice topped it off!! So good!

Top 5 sheet pan shrimp recipes from across the web

The most viewed sheet pan shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chili Lime Shrimp

Sheet Pan Shrimp Oreganata

Sheet Pan Mediterranean Shrimp

Shrimp & Andouille Sheet Pan Roast

Sheet Pan Shrimp with Broccolini an...

Top 5 sheet pan shrimp recipes from across the web

The most viewed sheet pan shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chili Lime Shrimp

Sheet Pan Shrimp Oreganata

Sheet Pan Mediterranean Shrimp

Shrimp & Andouille Sheet Pan Roast

Sheet Pan Shrimp with Broccolini an...

The most viewed sheet pan shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine