Sheet Pan Shrimp Dinner

sheet pan shrimp dinner
Spread the foodie love!

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Last Saturday night we enjoyed a lovely “date night” at home with this scrumptious Sheet Pan Shrimp Dinner!

Since we’ve been eating “clean” for about 4 weeks on the 17 Day Diet, we have not been to a restaurant.  Not even once!

Why not?  Because this Sheet Pan Shrimp Dinner is the perfect example of how fabulous cooking and dining can be in the comfort of your own home!

Being on a ‘diet’ conjures up images of raw celery sticks and rice cakes, but we haven’t had any of that!  On this new ‘lifestyle’ (I don’t like the word ‘diet’!) we have lost a combined total of 28 pounds so far!  Woohoo!

Best of all, we’ve been enjoying scrumptious food that is packed with flavor and nutrients, like this Sheet Pan Shrimp Dinner!  

It is bursting with fresh, healthy flavor, lots of veggies and protein — what more could you ask for?

Oh, I’ll tell you…easy clean up, that’s what!!  Wash one sheet pan, and you’re done!  One, and done!  (Happy Dance Time!)

That makes me happy, because the sooner the dishes are done, the quicker my tootsies get reclined and I get all snuggled up in my favorite fuzzy blankie, and it’s time for the movie to start!

Sheet Pan Shrimp Dinner

We love this Sheet Pan Shrimp Dinner because it is packed with fresh summer veggies like corn on the cob, grape tomatoes, zucchini and sweet onions, yum!  

Best of all, you can easily switch up these veggies and use whatever your family prefers.  Yellow squash, red onions, broccoli, or Brussels sprouts would all be fabulous!  Customize this easy sheet pan dinner to your family’s taste!  If you don’t have shrimp lovers in your family, substitute chunks of chicken tenders, and cook it all together for 20 minutes, stirring around after 10 minutes.   It’s easy to make your own variation!

Additionally, you can easily stretch this recipe even further!  Toss some sliced smoked sausage into the mix!  Smoked sausage and shrimp taste great together!  How much smoked sausage?  However much you like!

As I always say, “a great recipe is merely a powerful suggestion, so play with your food”!

Furthermore, if you don’t have a good sheet pan, you really need one!  Sheet pans are a kitchen staple, and I use mine for everything from cookies to…Sheet Pan Shrimp Dinner!  You will, too!

A fresh copy of this recipe for Sheet Pan Shrimp Dinner has already found it’s permanent home in my ‘Ultimate Recipes’ binder, which is my foundation for building our weekly menus.

Here’s the handy printable, just for you!

Print

Sheet Pan Shrimp Dinner

by:

5.0 rating based on 1 rating
This scrumptious one-pan-wonder is a healthy, easy, weeknight meal!
  • Difficulty:Easy
  • Serves:4

Nutrition per portion

Ingredients
  • 2 ears of fresh corn, cut into 1-inch rounds
  • 2 small zucchini, sliced 1/4-inch thick
  • 1 yellow onion, cut into 1-inch chunks
  • 2 tablespoons olive oil, for drizzling over veggies
  • 1 1/2 pounds large shrimp, peeled and deveined, tails on
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon curry powder (really...it takes the flavor to a whole new level!)
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, for shrimp
  • 1 cup grape tomatoes
Method
Spread the foodie love!
Instructions:
1.  Preheat oven to 400 degrees.
2.  Place prepared veggies onto a large rimmed sheet pan; drizzle 2 tablespoons olive oil over veggies, season with kosher salt and pepper to taste, toss evenly to coat.
3.  Bake for 10 minutes, then remove from oven.
4.  Meanwhile, in a medium bowl toss the spices and remaining olive oil together until well mixed, and add shrimp.  Stir to coat well, and set aside while veggies are roasting.
5.  After veggies have roasted, add seasoned shrimp to pan, along with the grape tomatoes.    Toss everything together well, then spread into a single layer.
6.  Return pan to oven and roast for another 5 to 7 minutes, minutes, until the shrimp are opaque and fully cooked.
Kitchen Kimberley’s Tip:
Corn on the cob can be tricky to cut!  Make sure you have a good sharp knife, and be careful!  I placed my knife on the cob, then covered it with a clean kitchen towel so I could kind of ‘pound’ the knife through the cob.
For a burst of fresh flavor, I like to squeeze fresh lime juice over this just after it comes out of the oven…yum!

Mouth watering yet??!  Hope so!  Make this as soon as possible!  

Sheet Pan Shrimp Dinner

Cook, eat, smile, repeat!

~Kitchen Kimberley

 

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