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Sheet Pan Shrimp

Sheet Pan Shrimp

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  • 1 small head Broccoli, cut into 1 inch florets
  • 1 Red onion, cut into 1 inch dice
  • 1/2 medium Cauliflower, cut into 1 inch florets
  • 1 cup Cherry tomatoes, halved
  • 1/4 cup Olive oil, divided
  • 1 1/2 tsp Kosher salt, divided
  • 1 lb Large shrimp, peeled and deveined
  • 1/2 cup Parmesan cheese, grated
  • 1/2 tsp Dried oregano


  1. Preheat oven to 450 F.
  2. In a large bowl combine the broccoli, onion, cauliflower, tomatoes, 3 tbsp olive oil and 1 tsp salt. Spread on a rimmed baking sheet and roast for 15 minutes.
  3. While that cooks, add the shrimp, parmesan, oregano, 1 tbsp oil and 1/2 tsp salt to the same bowl that was used for the vegetables and toss until evenly combined.
  4. Remove the vegetables from the oven and scatter the shrimp on top and gently stir to combine.
  5. Bake for another 8 minutes, until the shrimp are pink and cooked through.
  6. Serve immediately.


Recipe adapted from