Dinner

Sheet-Pan Garlicky Shrimp and Veggies Recipe

ByIsabella Vance February 3, 2026February 3, 2026

Introduction

This Sheet-Pan Garlicky Shrimp and Veggies recipe is a quick and flavorful meal perfect for busy weeknights. Combining tender shrimp with roasted onions, broccoli, and red bell peppers, it’s an easy, one-pan dish that satisfies both taste and convenience.

The image shows a sheet pan filled with cooked shrimp and vegetables. There are pink shrimp with green herb bits on top, bright green broccoli florets with slightly charred edges, and long slices of red bell pepper adding a bold color. Light yellow onion slices are scattered around, some slightly browned, and everything looks shiny with seasoning and oil. The food sits on a silver baking tray with part of it scooped up by a white spatula. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling
3 cloves garlic, grated
1 tsp. crushed red pepper flakes
1/4 cup chopped fresh parsley, plus more for garnish
Kosher salt
Freshly ground black pepper
1 lb. shrimp, peeled and deveined
2 yellow onions, peeled and cut into wedges
1 head broccoli, cut into florets
2 red bell peppers, seeds and ribs removed, thinly sliced

Instructions

Step 1: Preheat oven to 400ºF. In a small bowl, combine olive oil, grated garlic, crushed red pepper flakes, and chopped parsley. Season with kosher salt and freshly ground black pepper. Toss the shrimp in the marinade and set aside to marinate.
Step 2: On a rimmed half sheet pan, toss the onion wedges, broccoli florets, and sliced red bell peppers with a drizzle of olive oil. Season with salt and pepper, then spread out in a single layer. Roast in the preheated oven for 20 minutes.
Step 3: Remove the pan from the oven and pour the shrimp along with the marinade over the roasted vegetables. Toss everything together gently, then spread out again in a single layer. Roast for an additional 5 minutes, or until the shrimp are pink and lightly toasted. Serve immediately, garnished with extra parsley if desired.

Tips & Variations

Use raw, peeled shrimp with the tails on for easier eating and a nicer presentation.
Substitute red pepper flakes with smoked paprika for a milder, smoky flavor.
Add cherry tomatoes or zucchini slices for extra color and variety.
If you prefer less spice, reduce or omit the crushed red pepper flakes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over medium heat or in the oven until just heated through to avoid overcooking the shrimp.