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Sheet Pan Parmesan Shrimp and Veggies

Dinner is one-and-done with this sheet pan shrimp recipe and vegetables. In the warmer months when you don't want to be hanging out over the stovetop, this is a great set-and-forget recipe to turn to!
Sheet Tray Shrimp And Veggies


 
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Sheet Pan Parmesan Shrimp and Veggies

Servings

4

Prep Time

10 minutes

Cook Time

25 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Sheet Pan Parmesan Shrimp and Veggies

Ingredients

  • 1 small head broccoli (cut in to 1 inch florets)
  • 1 red onion (cut into 1 inch dice)
  • 1/2 medium cauliflower (cut into 1 inch florets)
  • 1 cup grape or cherry tomatoes (halved if large)
  • 1/4 cup olive oil (divided)
  • 1 1/2 teaspoons kosher salt (divided)
  • 1 pound large shrimp (peeled and deveined)
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1 teaspoon grated lemon zest (from 1 lemon)
  • Lemon wedges (to serve)

Instructions

  1. Preheat the oven to 450 degrees F.
  2. In a large bowl mix together the broccoli, onion, cauliflower, tomatoes, 3 tablespoons olive oil and 1 teaspoon salt. Spread on a rimmed baking sheet and roast for 15minutes or until cooked through and just beginning to brown.
  3. Meanwhile, add the shrimp, parmesan, oregano, the remaining tablespoon of oil and 1/2 teaspoon salt to the same bowl that was used for the vegetables. Toss well to coat evenly in the cheese and oregano. Remove the vegetables from the oven and scatter the shrimp on top. Stir gently to combine. Return to the oven for 8 minutes or until the shrimps are pink and cooked through. Grate the lemon zest over the mixture and toss to combine. Serve with lemon wedges for squeezing.
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7 reviews & comments

  • Author's avatar image
    Eileen Goodman
    ★★★★★
    ★★★★★

    Just made this for my healthy family get together meal..we all loved it. Will absolutely make it again! I subbed brussel sprouts for the broccoli, and accompanied with brown rice. Thank you for a great colorful, tasty, and healthy dish!

  • Author's avatar image
    Lori Mahan
    ★★★★★
    ★★★★★

    Made this tonight for dinner and it was Delicious! We’ve been searching for meatless & healthier recipes and this one was perfect. Thank you Giada!!

  • Author's avatar image
    Marisa Akiona
    ★★★★★
    ★★★★★

    So delicious. My family made this for Thanksgiving to have with the turkey. So good we had to make it again the next day.

  • Author's avatar image
    Michael D Moore
    ★★★★★
    ★★★★★

    This was easy to put together and tasted great! I cut my vegetables a little large, as I knew they would reduce in size when roasted. Like another commenter here, I don't usually mix seafood and cheese, but do think the parmesan adds a richness to the taste. I recommend reducing to 1/4 cup parmesan instead of 1/2 cup, but that's just my preference. Served with long grain/wild rice from Uncle Ben's. Great, tasty and healthy recipe, perfect for colder weather!

  • Author's avatar image
    Robin Rodrigues

    I agree with Dogwalker10. This is so easy and good. I switched out the broccoli and cauliflower for zucchini. I also had left over Brussel sprouts so I added them too when I put the shrimp on because the sprouts just needed to be reheated. This is a great recipe that one could use variations on the veggies.

  • Author's avatar image
    Rachel Adina Gioia
    ★★★★★
    ★★★★★

    YUM! I am not a huge fan of cheese and seafood together, but this recipe 100 percent works! The parmesan adds more of a "richness" than a true cheesy component. Loved this veggie combo. In her cookbook, she uses the zest of the entire lemon instead of just a teaspoon, and I highly recommend that. It added such a bright, vibrant lemony note that was amazing. Served this over parmesan couscous. Delicious, healthy. easy weeknight dinner. It's a keeper. Thanks, Giada! :)

  • Author's avatar image
    Mary LaFreniere
    ★★★★★
    ★★★★★

    So easy, so fresh and beyond delicious

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