Quick and healthy oven roasted shrimp and veggies done in one pan in under 20 minutes, plus it’s under 200 calories per serving! Easy One Pan Roasted Shrimp and Veggies If you’ve been following the blog then you know how much I love one pan recipes. They’re easy to prepare and require minimal clean-up. This dish is so easy to make you basically toss all the veggies in a sheet pan and bake until charred, then add the shrimp just 5 minutes before removing from the oven. It’s very similar to the 15 minute healthy roasted chicken and veggies recipe but for the shrimp lovers.

I added thinly sliced carrots but they can easily be replaced with potatoes or asparagus. It’s baked at a high temp (425) so the veggies become perfectly charred. The result is delicious charred veggies with tender juicy shrimp that goes perfect on rice, pasta or with a salad!

4.28 from 33 votes

Easy One Pan Roasted Shrimp and Veggies

By: Layla
Prep10 minutes
Cook20 minutes
Total30 minutes
Servings 4


Seasoning mix


  • Pre-heat oven to 425F for at least 10 minutes. Line a large sheet pan with foil and set aside.

  • Place veggies in a large bowl and sprinkle with half the seasoning mix and 1 tablespoon oil. In another bowl combine the shrimp, the remaining seasoning mix (half) and 1 tablespoon oil; set shrimp aside.

  • Pour the veggies into the sheet pan and bake for 12-15 minutes or until lightly charred. Add the shrimp and bake for 5 minutes or until pink and tender. Remove from oven and enjoy hot with rice, pasta, or salad!

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Easy One Pan Roasted Shrimp and Veggies Nutritional FactsEasy One Pan Roasted Shrimp and Veggies

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  1. I want to put the finished product over coconut rice. Is there enough “sauce”? If not, what would you suggest I use to make it saucy?

    1. No this is a dry sheet pan dish. I would drizzle a spicy mayo or burger sauce on top.

  2. Loved this one pan meal. I made it without the salt since the nutrition facts list sodium so high. We did sprinkle about 2 tablespoons of left over shredded cheddar on top and my husband added low salt soy sauce.

  3. Awesome recipe. Quick and easy to make. We had it with bow tie pasta and my family really enjoyed it. Would definitely make this again.

  4. Takes a tad longer to cook in my oven but it turned out well. A little basic but I would make it again and add some balsamic to it. And garlic.

  5. Thank you for posting meal ideas. Sometimes I get stuck in a rut trying to come up with something new for the family.

  6. Great recipe! I doubled the seasoning mix and added garlic powder. Cooking times were adjusted up a few minutes for the veggies and shrimp. This was easy to make and very tasty.

  7. Turned out great. I doubled the seasoning and as I had more shrimp. Easy and yummy!

  8. This was sooo delicious. My whole family loved it!!

  9. I have the same question about the sodium content of the recipe….sorry my cap locks is stuck! lol

      1. hi there a tsp of salt is close to 5680 mg divided by four is the proper amount which is 52 percent.

  10. TRying this tonight! Love the one pan dishes!


    1. Girl, we roast Veges everyday. I was gonna make shrimp scampi. But tonight it’s roasted shrimp and Veges. I roast Beets and sweet potatoes and any fresh vege. I use a lot of garlic, basil, oregano and ROASTED GARLIC POWDER. we had to learn really quick how to eat better after hubby’s had art attack. Then I found ROASTING. it’s so good, but you flavor yours with what you like

  12. With only 2 teaspoons of salt divided amongst the vegetables in the shrimp why is the sodium level still so high

    1. I haven’t run the numbers myself, but 3 oz of plain shrimp has over 800 mg of sodium, so 4 ounces would be over 1000 mg. Only 1 tsp of salt, but the recipe serves 4, so 1/4 tsp of salt per person. 1/4 tsp of salt is over 500 mg of sodium. Sodium content sneaks up fast.

    1. It is at the bottom of the recipe- salt, pepper, Italian seasoning, and pepper

    1. It’s not a seasoning packet. It’s a blend of spices you make. It’s on the recipe

  13. This was the best! The shrimp was perfectly cooked. We loved it!

    1. I made this with chicken and shrimp a week ago. I cut raw chicken breasts into chunks (big but still bite size) and put them in the pan with the veggies then roasted them at the same time. Added the shrimp for the last 5 minutes and it turned out perfectly!

    1. Yes you can! Be sure to defrost first or add a few extra minutes of cooking time.

    1. Yes you can use frozen RAW shrimp that are peeled. Run the shrimp under cold water for a few minutes before cooking. If you are referring to the cooked frozen shrimp then I suggest adding them during the last few minutes.