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+ servings
shrimp sheet pan dinner in a bowl with bread on the side

Easy Shrimp Sheet Pan Dinner

This easy shrimp and vegetable sheet pan dinner with veggies is the perfect weeknight dinner, it takes just 20 minutes and your oven will do 80% of the work.
Course dinner, Lunch
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 person


  • knife
  • cutting board
  • Measuring Spoons
  • Measuring Cups
  • tongs
  • baking sheet
  • medium sized bowl


  • 2 cups chopped broccoli & cauliflower
  • 1 tablespoon extra virgin olive oil
  • teaspoon salt
  • teaspoon pepper
  • 1 whole lemon sliced in half
  • 8 medium shrimp peeled & deveined
  • 1 tablespoon grated parmesan cheese


  • Preheat oven to 400 degrees. Add 2 c vegetables to lined or sprayed baking sheet, 1 T olive oil, pinch of each-salt and pepper. Mix together with a spatula or your hand. Spread out into an even layer on the baking sheet. Bake for 15 minutes. 
  • While vegetables are cooking, defrost 8 medium shrimp by placing them in a medium bowl, cover them with warm water. Check often, and replace water if needed. They should be thawed in the 15 minutes it'll take to bake the vegetables.
  • Take baking sheet out of oven, stir vegetables. Add shrimp, 2 lemon halves (cut side down). Grate ~1 T parmesan cheese evenly over shrimp and vegetables. Bake for another 3-5 minutes, until shrimp are just pink. Remove from oven.
  • Squeeze roasted lemons over shrimp and vegetables, add more cheese if desired, and serve hot with fresh crusty bread. Enjoy.



  • Swap the broccoli/cauliflower for whatever veggies you have on hand. Use carrots, zucchini, eggplant, onions, cabbage, etc.
  • Shrimp cook quickly, keep an eye on them.