Sheet Pan Shrimp and Vegetables
Frozen shrimp are roasted with fresh asparagus and red peppers and tossed in a lemon garlic sauce and served over crisp lettuce. This light entree salad is perfect for a healthy lunch or light dinner.
The Peanut is my little shrimp buddy and we love eating it any time of the day. Since Tim isn't as big of a fan, I love to make shrimp salads for us during the day for lunch.
To get perfectly tender shrimp for a simple meal, I just follow a few easy tricks. Most important is knowing exactly how to thaw frozen shrimp so it doesn't come out all soggy.
Since I knew we already love roasted shrimp, I wanted to bulk up our shrimp salad with a few additional roasted veggies in the mix. Asparagus and red peppers were the perfect choice.
This quick and easy recipe is perfect for a hearty lunch or a light dinner and takes just minutes to prepare.
Ingredients
This was one of the quickest little meals ever to pull together and ended up tasting like something I would order at a restaurant.
To make it yourself, all you'll need is:
- Peeled and deveined raw shrimp
- Asparagus
- Bell pepper
- Lemon
- Your favorite salad mix
- Olive oil and butter
- Minced garlic
There's enough yummy lemon garlic sauce from the roasting pan to dress the salad but if you feel the need for something a little more, either my lemon dijon marinade/dressing or lemon parmesan vinaigrette would be a perfect match.
Roast on One Pan
You will love how easy this sheetpan recipe is to make.
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Toss the chopped red bell pepper, fresh asparagus and shrimp together with the minced garlic, melted butter, and olive oil on a baking sheet lined with aluminum foil.
It all bakes together at 425°F.
Build the Salad
Lay a bed of your favorite greens on your plate and then top with the cooked shrimp and veggies.
Drizzle with additional dressing as desired.
I would happily eat more salads for dinner if they involved as many warm ingredients as this recipe does. It's perfect for a super busy night!
Alternative Serving Suggestions
If you want a heartier meal than just a salad, you could easily use the shrimp and roasted veggies to top a rice bowl. My favorite herb butter rice or even this sticky butter rice would be perfect matches.
Warm homemade garlic bread would also make a perfect side dish.
In the mood for pasta? Top a bowl of this easy pasta with alfredo sauce with the shrimp and veggies for extra flavor.
📖 Recipe
Sheet Pan Shrimp and Vegetables
Ingredients
- 12 oz frozen peeled and deveined raw shrimp thawed
- 1 bunch fresh asparagus trimmed and cut into 2-inch pieces
- 1 red bell pepper seeds removed and cut into strips
- 2 tbsp olive oil
- 2 tbsp butter melted
- 2 tsp minced garlic
- Salt & Pepper to taste
- Juice from one lemon
- 6 cups of your favorite salad mix romaine, spinach, spring mix, etc.
Instructions
- Start with perfectly thawed shrimp that has been drained of excess water and patted dry.
- Preheat the oven to 425°F.
- Line a cookie sheet with tin foil. Toss the shrimp, peppers, asparagus, and garlic in the olive oil and melted butter right on the sheet pan. Spread everything out in a single layer. Sprinkle with a pinch of salt and pepper.
- Roast for 10 - 14 minutes or until the shrimp are pink and firm and the veggies are beginning to char.
- Drizzle the lemon juice over the shrimp and veggies and toss to combine.
- Place 1.5 cups of salad mix on each plate and add a generous spoonful of the shrimp and veggie mix. The garlic lemon sauce from the shrimp should be enough to dress your salad.
Recipe Notes
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