Name: Sheet Pan Shrimp and Vegetables with Global Spices
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound large shrimp, deveined with tails on (patted dry); 2 bell peppers mixed colors, sliced into strips; 2 zucchini sliced into thick rounds or half moons; 3 tablespoons olive oil (good quality, extra virgin); 1 tsp smoked paprika; ½ tsp cumin; ½ tsp salt; ¼ tsp pepper; 1 lemon, freshly squeezed (for finishing); optional fresh herbs (parsley or cilantro) (chopped, for garnish)

This sheet pan shrimp and vegetables recipe is a blank canvas, really. It’s about mixing up global spice blends to keep weeknights lively and full of flavor. No fuss, no mess—just toss, roast, and enjoy something that feels fresh and personal.

What I love about this dish is how adaptable it is. You can swap in your favorite spices—whether it’s smoky paprika, za’atar, or a spicy harissa—to match whatever mood you’re in. Plus, it’s a one-pan wonder, which means minimal cleanup and maximum flavor in every bite.

It’s become my go-to when I want something quick but satisfying, and honestly, it feels like a little culinary adventure each time I change up the spice mix. That’s the charm—simple ingredients, endless possibilities, and a meal that’s as colorful as it is comforting.

Focusing on how this sheet pan meal can be personalized with different global spice blends to keep weeknights exciting and flavorful.

Global Spice Adventures

This dish reminds me of summer evenings on the porch, where the air smells of roasted garlic and citrus zest.
I used to dread weeknights, but now this meal feels like a little celebration—bright, quick, and full of flavor.
There’s a strange sense of pride when I pull this out of the oven—like I’ve managed to balance simplicity with something special.
I love how changing the spice blend can turn this into a completely different experience, keeping me excited for each new attempt.

The story behind this recipe

This dish actually started as a way to clear out the fridge without losing flavor. I wanted something quick, colorful, and adaptable—something I could throw together and still feel like I’d cooked with care.
One evening, I tossed together some shrimp, bell peppers, and zucchini with a handful of spices I had on hand. The aroma of roasting garlic and smoky paprika filled the kitchen—it was that moment I realized I was onto something good.
Since then, it’s become my go-to for busy weeknights. I love how a handful of spices can transform simple ingredients into something that feels vibrant and satisfying, all in one pan.

Contextual origin, trivia, or history

This dish has roots in the one-pan meals popularized by home cooks seeking efficiency, blending global flavors with minimal cleanup.
It’s inspired by Mediterranean and Asian street foods, where quick-roasted seafood and vegetables are common staples, showcasing bold, fresh flavors.
The concept of sheet pan dinners gained momentum in recent years as busy families looked for wholesome, stress-free weeknight options.

Key ingredients and tips

Shrimp: I prefer large, deveined shrimp with tails on for better flavor; their sweet, briny aroma really shines during roasting. Feel free to swap for scallops or firm fish fillets if you want a different seafood twist.
Bell Peppers: I love using a mix of colors—red, yellow, orange—for visual pop and sweetness; roasting intensifies their smoky, caramelized notes. You could also try zucchini or cherry tomatoes, but watch their cooking times to avoid mush.
Zucchini: I slice it thick so it holds up during roasting and doesn’t turn to mush; its mild flavor absorbs spices beautifully. If you prefer something heartier, eggplant slices work well too, just watch for extra roasting time.
Olive Oil: I use a good quality extra virgin for that fruity, rich base; it helps everything roast evenly and adds a subtle sheen. For a dairy-free option, avocado oil is a neutral, high-smoke-point swap.
Spice Blend: I lean toward smoked paprika plus a pinch of cumin for depth, but a dash of za’atar gives an herby, tangy kick. Feel free to experiment with harissa or curry powder—just adjust the salt accordingly.
Lemon: I squeeze fresh lemon over hot out of the oven for that bright, zesty finish; it really wakes up the dish. Lime or vinegar can substitute if you’re craving a different tang, but go easy on the acid so it doesn’t overpower.

Spotlight on key ingredients

Shrimp:

I prefer large, deveined shrimp with tails on for better flavor; their sweet, briny aroma really shines during roasting. Feel free to swap for scallops or firm fish fillets if you want a different seafood twist.
Bell Peppers: I love using a mix of colors—red, yellow, orange—for visual pop and sweetness; roasting intensifies their smoky, caramelized notes. You could also try zucchini or cherry tomatoes, but watch their cooking times to avoid mush.

Zucchini & Olive Oil:

Zucchini: I slice it thick so it holds up during roasting and doesn’t turn to mush; its mild flavor absorbs spices beautifully. If you prefer something heartier, eggplant slices work well too, just watch for extra roasting time.
Olive Oil: I use a good quality extra virgin for that fruity, rich base; it helps everything roast evenly and adds a subtle sheen. For a dairy-free option, avocado oil is a neutral, high-smoke-point swap.

Notes for ingredient swaps

Dairy-Free: Swap butter for olive or avocado oil. You won’t miss the creaminess, but keep an eye on the smoke point.
Vegetable Options: Use broccoli, cauliflower, or snap peas instead of zucchini or peppers for different textures and flavors.
Seafood Swap: Try scallops or firm white fish like cod if shrimp isn’t available or you want a milder taste.
Spice Variations: Replace smoked paprika with curry powder or harissa for a different heat and aroma profile.
Lemon Alternative: Lime juice or a splash of rice vinegar can brighten the dish without changing the overall flavor too much.
Herb Boost: Fresh parsley or cilantro adds a fresh, aromatic lift—swap or combine based on your preference.
Oil Choices: Sesame oil or walnut oil can add nutty notes—use sparingly as they’re strong and can overpower.

Equipment & Tools

Large sheet pan: Holds all ingredients for roasting evenly.
Mixing bowls: Toss spices and coat shrimp and vegetables.
Small whisk: Mix spice oil thoroughly.
Spatula or tongs: Toss ingredients and flip during roasting.

Step-by-step guide to sheet pan shrimp and vegetables

Preheat your oven to 220°C (430°F). Line a large sheet pan with parchment or a silicone mat for easy cleanup.
Prepare your equipment: a baking sheet, mixing bowls, a small whisk, and a spatula or tongs for tossing.
In a small bowl, whisk together 3 tbsp olive oil, 1 tsp smoked paprika, ½ tsp cumin, salt, and pepper. Set aside.
Pat the shrimp dry, then toss with half of the spice mixture in a bowl until evenly coated. Let sit while you prep vegetables.
Slice 2 bell peppers into strips, about 1/2 inch thick. Cut 2 zucchinis into similar-sized rounds or half moons.
Arrange the vegetables on the sheet pan in a single layer, then scatter the seasoned shrimp over the top.
Drizzle the remaining spice oil over the entire pan, spreading evenly with a spatula or tongs.
Roast in the oven for 10 minutes—set a timer. The shrimp will start to turn pink and opaque around the edges.
Flip the vegetables and shrimp gently with tongs or a spatula. Roast for another 8-10 minutes.
Check for doneness: shrimp should be firm and opaque, vegetables tender with some caramelized edges.
During the last 2 minutes, squeeze fresh lemon juice over the dish for bright flavor and toss lightly.
Remove from oven, let rest for 2 minutes. Plate directly from the pan, garnish with chopped herbs if desired.
Serve hot, with crusty bread or over rice for a complete meal.

Let the dish rest for 2 minutes out of the oven. Squeeze fresh lemon juice, toss lightly, then serve directly from the pan for easy presentation.

How to Know It’s Done

Shrimp is opaque and firm, with a slight bounce when pressed.
Vegetables are tender with charred, smoky spots.
A burst of lemon aroma and a bright tang from the juice on top.

Sheet Pan Shrimp and Vegetables with Global Spices

This sheet pan shrimp and vegetables dish is a colorful, flavorful meal roasted on a single pan to maximize convenience and taste. Main ingredients include succulent shrimp, bell peppers, and zucchini, all coated in a customizable spice blend before roasting to tender perfection with caramelized edges and a bright citrus finish. The final dish is vibrant, slightly smoky, and irresistibly aromatic, perfect for quick weeknights.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4

Course: Main Course

Cuisine: Global

Calories: 250

Ingredients Equipment Method Notes

Ingredients

1 pound large shrimp, deveined with tails on patted dry
2 bell peppers mixed colors, sliced into strips
2 zucchini sliced into thick rounds or half moons
3 tablespoons olive oil good quality, extra virgin
1 tsp smoked paprika
½ tsp cumin
½ tsp salt
¼ tsp pepper
1 lemon, freshly squeezed for finishing
optional fresh herbs (parsley or cilantro) chopped, for garnish

Equipment

Large sheet pan
Mixing bowls
Small whisk
spatula or tongs

Method

Preheat your oven to 220°C (430°F). Line your large sheet pan with parchment or a silicone baking mat for easy cleanup.
In a small bowl, whisk together the olive oil, smoked paprika, cumin, salt, and pepper until well combined. This spice oil will coat all the ingredients evenly and promote flavorful roasting.
Pat the shrimp dry with paper towels, then toss them gently in half of the spice oil mixture until they are evenly coated. Set aside to marinate briefly while preparing the vegetables.
Arrange the sliced bell peppers and zucchini on the prepared sheet pan in an even layer. Spread them out to ensure they roast rather than steam.
Scatter the seasoned shrimp over the vegetables, distributing evenly for balanced cooking and flavor.
Drizzle the remaining spice oil over the entire pan, then use a spatula or tongs to lightly toss everything together—this helps the spices cling and the flavors meld.
Place the pan in the oven and roast for about 10 minutes, until the shrimp start to turn pink and opaque, and the vegetables begin to soften and brown at the edges.
Carefully flip or toss the shrimp and vegetables to promote even browning, then return the pan to the oven for another 8-10 minutes.
Once done, squeeze fresh lemon juice over the hot dish to brighten the flavors and toss gently to distribute.
Garnish with chopped herbs if desired, then serve immediately directly from the pan for a vibrant, flavorful meal.

Notes

Feel free to customize the spice blend with harissa, za’atar, or curry powder for different flavor profiles. For a dairy-free version, stick to olive or avocado oil. To add more color, toss in cherry tomatoes or thinly sliced carrots before roasting.

Pro tips for perfect sheet pan shrimp

Bolded Mini-Head: Use a high heat to achieve a quick, smoky sear on the shrimp without overcooking.
Bolded Mini-Head: Toss ingredients vigorously before roasting to ensure spices cling and flavors meld.
Bolded Mini-Head: Keep vegetables cut uniform in size for even cooking and caramelization.
Bolded Mini-Head: Add lemon juice at the end to preserve bright, fresh aroma and prevent bitterness.
Bolded Mini-Head: Use parchment paper or a silicone mat to prevent sticking and make cleanup easier.
Bolded Mini-Head: Flip or stir halfway through roasting to promote even browning and prevent burning.
Bolded Mini-Head: Rest the dish for a couple of minutes out of the oven to let juices settle and flavors deepen.

Common mistakes and how to fix them

FORGOT to check shrimp doneness → overcooked, tough; reduce roasting time or watch closely.
DUMPED all vegetables together → uneven cooking; spread in a single layer for even roasting.
OVER-TORCHED the edges → burnt, bitter; lower oven temp or extend cooking time slowly.
MISSED flipping halfway → uneven charring; flip ingredients for uniform color and texture.

Quick fixes and pantry swaps

If shrimp is overcooked, splash with lemon juice and serve immediately for a fresh bite.
When vegetables are too soggy, patch by adding a quick drizzle of oil and broil for crispness.
DUMPED all ingredients together? Spread them out more evenly before roasting for better caramelization.
Over-torched edges? Shield with foil and reduce oven temp slightly to prevent bitterness.
Splash a little vinegar or lemon over under-seasoned dish for a quick flavor boost.

Prep, store, and reheat tips

Prep the vegetables: Slice peppers and zucchini a day ahead; store in an airtight container in the fridge for up to 24 hours. They’ll stay crisp and fresh, ready to roast.
Season the shrimp: Toss with half the spice mixture, then refrigerate in a sealed container for up to 2 hours. The flavors will develop slightly, making the final dish more fragrant.
Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. The shrimp might become slightly firmer, and flavors will mellow, but still tasty.
Reheating: Warm in a 180°C (350°F) oven for 8–10 minutes. The shrimp and vegetables will regain a bit of their original warmth and aroma, with some slight caramelization reappearing. Avoid microwaving to prevent rubbery textures.

Sheet Pan Shrimp And Vegetables Recipe