Sheet Pan Lemon Shrimp and Veggies
This is a super quick and easy recipe. Combining Shrimp and Veggies with lemon juice and herbs makes a flavorful dish. I love that everything comes together on a single sheet pan, which makes for easy cleanup after preparation.
Why You’ll Love This Recipe
Perfect for a quick weeknight dinner. Sheet pan meals are a great dinner option for meal prep during the week and require less time to prepare.
Packed with flavor. Herbs and lemon juice combine with shrimp and vegetables to create a delicious dinner.
Easy to prepare. It takes under an hour to make this sheet pan shrimp and veggies. Whenever you’re short on time, this is the meal you’ll want to make because it requires less preparation time.
Ingredients Needed For Sheet Pan Lemon Shrimp and Veggies
- Shrimp is rich in protein, omega-3 fatty acids, vitamins, and minerals. You can substitute shrimp for chicken breast or salmon.
- Baby potatoes are a good source of fiber and vitamins. They can be substituted for sweet potatoes.
- Green beans are rich in nutrients, including vitamins A, C, and K, as well as fiber. You can substitute them for asparagus.
- Red bell pepper is an excellent source of vitamin C, an antioxidant that supports immunity.
- Yellow squash is a good source of vitamin A and C. You can substitute it for zucchini.
- Onion
- Lemon juice is a good source of vitamin C.
- Olive oil is a good source of healthy fats.
- Seasonings: I used oregano, garlic powder, thyme, black pepper, and salt.
How To Make Sheet Pan Lemon Shrimp and Veggies
Wash and add the potatoes to a pot, then add water and bring to a boil over medium heat for 7 minutes.
Preheat oven to 375 degrees Fahrenheit.
Add the shrimp, pre-cooked potatoes, green beans, yellow squash, red bell pepper, and onion to a sheet pan. Add olive oil, seasoning, and lemon juice and combine.
Transfer to the oven and roast at 375°F for 25-30 minutes, or until fully cooked.
Allow to cool, then add to glass meal-prep containers and enjoy! Store in the refrigerator for up to four days. For a detailed recipe, please look at the recipe card below.
Commonly Asked Questions
What can shrimp be substituted for? Chicken breast, salmon, chicken thighs, or tofu are excellent options.
Can this sheet pan meal be frozen? I suggest storing it in the fridge, as the veggies may become soggy when frozen.
More Sheet-Pan Recipes You Will Love
Baked Sheet-Pan Chicken Fajitas
One-Pan Roasted Chicken, Sweet Potatoes, Zucchini, and Green Beans
Sheet-Pan Baked Salmon and Veggies
Sheet-Pan Zucchini, Cauliflower, Bell Pepper, and Chicken
Sheet Pan Lemon Shrimp and Veggies
Ingredients
- 2 LBs. shrimp
- 6 oz green beans
- 1 LB. baby potatoes
- 3 medium yellow squash
- 1 red bell pepper
- half an onion
- ¼ cup lemon juice
- 1 tsp oregano
- 1 tsp garlic powder
- ½ tsp thyme
- 1 tsp black pepper
- salt to taste
Instructions
- Wash and add the potatoes to a pot and bring to a boil over medium heat for 7 minutes.
- Preheat the oven to 375 ℉.
- Wash and remove the ends of the green beans. Chop the onion, yellow squash, and red bell pepper.
- Add the shrimp, green beans, pre-cooked potatoes, yellow squash, red bell pepper, and onion. Add oregano, garlic powder, thyme, salt, black pepper, and lemon juice. Combine with a spoon and transfer to the oven. Roast at 375°F for 25-30 minutes, or until fully roasted.
- Allow to cool, then add to meal prep glass bowls and store in the refrigerator for up to 4 days. When ready to serve, warm up in the microwave for a minute or two and enjoy!
