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Sheet Pan Shrimp and Vegetables is a quick, easy and healthy dinner recipe for those busy weeknights. Serve it with rice, pasta or enjoy on its own!

Balsamic Sheet Pan Shrimp and Vegetables

Sheet Pan Shrimp and Vegetables is a quick, easy and healthy dinner recipe for those busy weeknights. Serve it with rice, pasta or enjoy on its own!

Course Main Course
Keyword balsamic, Healthy Dinner, one pan meal, roasted vegetables, sheet pan dinner, Sheet pan shrimp, shrimp and vegetables
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings
Author hannahmageerd

Ingredients

  • 1 lb uncooked shrimp peeled and deveined
  • 1/2 pint grape/cherry tomatoes whole
  • 1 cup broccoli cut into florets
  • 1 small red onion chopped into large pieces
  • 1 cup cremini mushrooms stems removed and halved
  • 3 tbsp avocado oil can sub. olive oil
  • 2 1/2 tsp minced garlic divided
  • 1 tsp sea salt divided
  • 1/2 tsp black pepper divided
  • 1/2 tsp paprika divided
  • 2 tbsp balsamic vinegar

Instructions

  1. Preheat oven to 425F. Add grape tomatoes, broccoli, red onion and mushrooms to a large sheet pan. Drizzle with 2 tablespoons oil and toss to combine.

  2. Add 1 1/2 teaspoons garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon paprika then toss again to coat the vegetables evenly. Place vegetables in the oven to roast for 15 minutes.

  3. Meanwhile, in a mixing bowl, add shirmp, 1 tablespoon oil, 1 teaspoon garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon paprika. Toss to coat the shrimp evenly.

  4. Remove vegetables from oven after 15 minutes and add the shrimp to the pan, spreading evenly. Return the sheet pan to the oven for 5-6 minutes until shrimp is pink. Remove and drizzle with balsamic vinegar.

  5. Serve alone, or over rice, pasta or quinoa.