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–+ servings

Healthy Sheet Pan Spicy Garlic Shrimp & Vegetables Recipe

This healthy recipe is a fast, flavorful dinner featuring juicy shrimp, spicy garlic, and roasted vegetables all cooked on one sheet pan. A perfect weeknight solution, this wholesome shrimp and veggie meal is full of vibrant flavors and ready in just over 30 minutes.
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Active Time 30 minutes
Course Main Dish
Cuisine American
Servings 4

Equipment

  • Rimmed baking sheet
  • Aluminum foil (optional)
  • Mixing bowls
  • Spatula

Ingredients
  

  • 1 large head broccoli chopped into florets (about 5 cups)
  • 1 pint cherry or grape tomatoes left whole
  • 4 cloves garlic minced, divided (equals about 4 teaspoons)
  • 1½ tablespoons extra virgin olive oil divided
  • 1½ teaspoons seafood seasoning e.g., Old Bay, divided
  • 1 pound jumbo shrimp 26/30 count, peeled and deveined with tails on (fresh or thawed from frozen)
  • 1 small bunch green onions chopped (white and light green parts separated from dark green; about ¾ cup total)
  • 1 tablespoon hot sauce e.g., Frank’s RedHot Original, plus more to taste
  • 1 small lemon sliced into wedges

Instructions
 

  • Preheat & Prep: Adjust the oven rack to the center and heat to 425°F. For easier cleanup, line a rimmed baking sheet with foil and lightly grease it with nonstick spray or oil. Foil can be skipped if preferred; grease the pan directly in that case.
  • Roast Vegetables: Spread broccoli, tomatoes, and 2 teaspoons of minced garlic onto the baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with ½ teaspoon of seafood seasoning. Mix everything to coat evenly and distribute in a single layer. Roast for 20–23 minutes until the broccoli crisps and tomatoes begin to burst. Stir once halfway through.
  • Prepare Shrimp Mix: While vegetables cook, pat the shrimp dry and combine them in a bowl with the white and light green parts of the onions, remaining 2 teaspoons garlic, remaining ½ tablespoon oil, hot sauce, and 1 teaspoon of seafood seasoning. Stir to evenly coat.
  • Add Shrimp to Sheet: Once veggies are roasted, take the pan out and scatter the seasoned shrimp and any juices over them. Gently toss with a spatula, then spread evenly again.
  • Final Bake: Return the pan to the oven and cook just until shrimp change from gray to pink and are opaque, about 4 to 6 minutes. Watch closely to avoid overcooking. Finish with a squeeze of lemon wedges and garnish with the dark green onion tops. Serve immediately.

Notes

Storage Tip: Best enjoyed fresh. Leftover shrimp can dry out when reheated. If storing, let sit at room temp briefly before adding to salads.
Pro Tips:
  • Use peeled, deveined shrimp to cut down prep. Thaw frozen shrimp under cold water before cooking.
  • Stretch the dish by serving it alongside brown rice or quinoa.
Market Swaps: Swap broccoli for seasonal veggies like asparagus in spring, green beans in summer, or diced sweet potatoes in fall. Adjust roasting time accordingly and monitor during final minutes.
Keyword easy spicy shrimp dinner, healthy recipes, healthy shrimp and veggie recipe, one pan garlic shrimp, sheet pan healthy meals, shrimp and roasted vegetable recipe
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