Shrimp and Veggie Sheet Pan Dinner
Grab a baking sheet for our easy Shrimp and Veggie Sheet Pan Dinner, a delicious “one pan meal” served over rice or noodles. This one pan dinner is the easiest meal to get on the table for a weeknight meal, and the leftovers are also delish.
A sheet pan shrimp and veggie dinner with ginger offers a scrumptious and quick way to create a vibrant, easy Asian-inspired dinner. Using a baking sheet, this one-pan technique roasts shrimp and vegetables until tender-crisp, all while they absorb the aromatic flavors of a quick sauce.
A sheet pan dinner is all of your ingredients laid out on one large baking sheet, cooked at the same time.
Typically, a marinade or glaze combines fresh ginger with ingredients like soy sauce, garlic, honey, and sesame oil to create a sweet, savory, and zesty coating. Common vegetable pairings include broccoli, snow peas, bell peppers, and onions, which become slightly caramelized and incredibly flavorful in the oven. The result is a quick and healthy weeknight dinner with minimal cleanup, perfect served over rice or noodles.
Ingredients to make Shrimp and Veggie Sheet Pan Dinner
- Shrimp, peeled, deveined, and patted dry
- Carrots
- Broccoli florets
- Red Bell Peppers
- Reduced-sodium soy sauce, + extra for serving
- Canola oil
- Fish sauce
- Orange juice
- Grated fresh ginger
- Garlic, minced
- Ground black pepper
- Crushed red pepper
- Cooked white rice – or you can serve with noodles, polenta, pasta.
- Orange slices + cilantro – garnish
How do you make sheet pan dinners?
- Preheat oven to 400 degrees F. In a 15 x 10 x 1-inch baking pan, combine shrimp, carrots, broccoli, and red peppers.
- In a small bowl, whisk 2 tablespoons oil, the soy sauce, fish sauce, orange juice, ginger, garlic, 1/4 teaspoon black pepper, and the crushed red pepper. Pour over shrimp and vegetables; toss to coat. Roast 10 to 15 minutes or until vegetables are crisp-tender and shrimp is opaque. If desired, serve with orange slices and cilantro.
- Pull from the oven and serve with rice, quinoa, or noodles.
- Drizzle with a tiny bit of soy sauce.
- If desired, serve with orange slices and cilantro.
Sandy’s tips and substitutions:
Replace the shrimp with your favorite protein (small 1″ pieces of chicken, steak, pork, or salmon).
Mix up the veggies – use what is in season!
Spices – mix up the spice level and add your favorite spice.
Herbs: use what is in season – parsley, cilantro, basil, thyme.
Serving: Serve with rice, polenta, noodles, pasta, potatoes.
Leftovers: Store leftovers in airtight container for up to 3 days in fridge.
Serving
I’ve made sheet pan dinners for years. I love how easy they are. I usually line a pan with foil, add all my ingredients, and bake. It’s the easiest clean up ever!
Serve with white or brown rice, quinoa, polenta, any kind of pasta, potatoes. Or just serve plain with no extra starch.
More sheet pan dinners you may want to try:
- You may want to try my Parsnips Rutabaga Sausage Sheet Pan Dinner
- Brussels Sprout Pear Bratwurst Sheet Pan Dinner
- Pesto Chicken Thighs Sheet Pan Dinner
Get the Recipe:
Shrimp and Veggie Sheet Pan Dinner
Ingredients
- 1.5 pound medium shrimp in shells, peeled, deveined, and patted dry
- 3 carrots, thinly sliced
- 3 cups broccoli florets
- 2 red peppers, sliced thin
- 2 Tbsp. reduced-sodium soy sauce, + extra for serving
- 2 Tbsp. canola oil
- 1 Tbsp. fish sauce
- 1 Tbsp. orange juice
- 1 Tbsp. grated fresh ginger
- 2 cloves garlic, minced
- ¼ tsp. ground black pepper
- ¼ tsp. crushed red pepper
- Cooked white rice
- Orange slices, garnish
- Cilantro, chopped, garnish
Instructions
- Preheat oven to 400 degrees F. In a 15 x 10 x 1-inch baking pan, combine shrimp, carrots, broccoli, and red peppers.
- In a small bowl, whisk 2 tablespoons oil, the soy sauce, fish sauce, orange juice, ginger, garlic, 1/4 teaspoon black pepper, and the crushed red pepper. Pour over shrimp and vegetables; toss to coat. Roast 10 to 15 minutes or until vegetables are crisp-tender and shrimp is opaque. If desired, serve with orange slices and cilantro.
- Pull from the oven and serve with rice, quinoa, or noodles.
- Drizzle with a tiny bit of soy sauce.
- If desired, serve with orange slices and cilantro.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
