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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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
 

  1. Preheat your oven to 220°C (430°F). Line your large sheet pan with parchment or a silicone baking mat for easy cleanup.
  2. 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.
  3. 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.
  4. 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.
  5. Scatter the seasoned shrimp over the vegetables, distributing evenly for balanced cooking and flavor.
  6. 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.
  7. 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.
  8. Carefully flip or toss the shrimp and vegetables to promote even browning, then return the pan to the oven for another 8-10 minutes.
  9. Once done, squeeze fresh lemon juice over the hot dish to brighten the flavors and toss gently to distribute.
  10. 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.