There’s something magical about the combination of shrimp and veggies, especially when you can whip up a delightful dish like Sheet Pan Blackened Shrimp and Veggies in no time. Picture this: juicy shrimp coated in a spicy blackening seasoning, surrounded by vibrant, colorful vegetables that roast to perfection. The aroma wafts through your kitchen, enticing everyone to gather around the table.
I remember the first time I made this dish for my friends; we were having a casual get-together, and I wanted something quick yet impressive. As soon as they took their first bite, the room erupted in compliments and laughter—it was pure joy! Whether you’re hosting a dinner party or just treating yourself, this recipe is perfect for any occasion.
Why You'll Love This Recipe
- This Sheet Pan Blackened Shrimp and Veggies is incredibly easy to prepare, making it ideal for busy weeknights
- The bold flavors of the blackening spice blend beautifully with the fresh veggies
- Visually appealing with its vibrant colors, it’s sure to impress anyone at your table
- Plus, it’s versatile enough to adapt to whatever veggies you have on hand or prefer!
My friends still talk about that night—especially how we all tried to guess what spices I used (hint: it’s more than just salt and pepper).
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Shrimp: Use large, peeled shrimp for the best texture. Fresh or frozen works well; just ensure they’re thawed before cooking.
Bell Peppers: Grab a mix of colors like red, yellow, and green for a pop of color and sweetness.
Zucchini: Choose firm zucchinis without blemishes for a great crunch and mild flavor.
Red Onion: Slice a medium red onion for some sweetness that complements the spiced shrimp beautifully.
Blackening Spice Blend: You can buy it or mix your own with paprika, cayenne pepper, garlic powder, and oregano.
Olive Oil: A drizzle helps everything crisp up nicely in the oven.
Lemon Wedges: Fresh lemon adds brightness when squeezed over the finished dish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Sheet Pan Blackened Shrimp and Veggies
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup later on.
Prepare Your Veggies: Chop bell peppers, zucchini, and red onion into bite-sized pieces. Toss them with olive oil and half of your blackening spice blend until evenly coated.
Arrange on Baking Sheet: Spread the seasoned veggies across one side of your prepared baking sheet. Make sure they’re not overcrowded—or else they’ll steam instead of roast!
Season the Shrimp: In a bowl, combine cleaned shrimp with the remaining blackening spice blend. Ensure every shrimp gets coated well; they deserve all that flavor.
Add Shrimp to Baking Sheet: Nestle the seasoned shrimp among the veggies on the baking sheet. Try not to play favorites—everyone deserves space!
Bake Until Perfectly Cooked: Place your baking sheet in the preheated oven for about 12-15 minutes. The shrimp should turn pink and opaque while your veggies become tender yet slightly charred.
Serve with Lemon Wedges: Once done, squeeze fresh lemon juice over everything right before serving. This brightens up all those wonderful flavors!
Now you have an irresistible Sheet Pan Blackened Shrimp and Veggies ready to wow everyone at dinner! Enjoy diving into this flavorful feast while soaking up all those smiles around you!
You Must Know
- This Sheet Pan Blackened Shrimp and Veggies recipe is not just a feast for your eyes; it’s a symphony of flavors, all cooked on one pan!
- Embrace the ease of cleanup and enjoy a vibrant, healthy meal that brings the taste of the coast right to your kitchen
Perfecting the Cooking Process
Start by preheating your oven to 400°F (200°C). Arrange veggies on the sheet pan, season the shrimp separately, then add them halfway through roasting for perfect juiciness.
Add Your Touch
Feel free to swap shrimp for chicken or tofu if you prefer. Experiment with different veggies like zucchini or asparagus for added variety and flavor.
Storing & Reheating
To store leftovers, place them in an airtight container in the fridge for up to three days. Reheat in the microwave or oven until warmed through.
Chef's Helpful Tips
- When preparing blackened shrimp, make sure to use a high smoke-point oil like avocado oil to avoid burning
- Always marinate shrimp for at least 30 minutes for maximum flavor absorption
- Keep an eye on your veggies’ cooking time to ensure they maintain their crunch while getting tender
Sharing this recipe with friends once led to an impromptu dinner party where everyone raved about my “culinary skills.” Little did they know it was all thanks to this simple yet impressive dish!
FAQ
How can I make my blackened shrimp spicier?
Add more cayenne pepper or include a dash of hot sauce in the marinade for extra heat.
Can I prepare this dish ahead of time?
Yes, you can marinate shrimp and chop veggies a day before cooking to save time.
What sides pair well with blackened shrimp and veggies?
Serve with rice, quinoa, or a light salad for a complete meal that complements the flavors.
Sheet Pan Blackened Shrimp and Veggies
Sheet Pan Blackened Shrimp and Veggies is a vibrant, one-pan meal that combines juicy shrimp and colorful vegetables, all seasoned with a bold blackening spice. This dish is not only quick to prepare but also delivers an impressive flavor profile that will delight your guests or family. Perfect for busy weeknights or casual gatherings, this recipe showcases how simple ingredients can create extraordinary meals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium zucchini, sliced
- 1 medium red onion, sliced
- 2 tablespoons blackening spice blend
- 2 tablespoons olive oil
- Lemon wedges for serving
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Toss the bell peppers, zucchini, and red onion with olive oil and half of the blackening spice blend until well-coated. Spread on one side of the baking sheet.
- In a bowl, mix the shrimp with the remaining blackening spice blend until evenly coated. Place the shrimp among the veggies on the baking sheet.
- Bake for 12-15 minutes until shrimp are pink and opaque, and veggies are tender but slightly charred.
- Serve with lemon wedges to squeeze over the dish before enjoying.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 220mg
Keywords: For extra spice, add more cayenne pepper to your blackening spice mix. Substitute shrimp for chicken or tofu based on your preference. Experiment with different vegetables like asparagus or snap peas for added variety.
