Shrimp sheet pan dinner is an easy sheet pan meal with juicy shrimp and tender vegetables marinated in a mouthwatering marinade. It's the perfect weeknight meal!

When cooking as a personal chef, this was often one of my most popular shrimp dishes. So keep this recipe on hand as one of the best quick seafood recipes you'll ever find!

WHY WE LOVE THIS RECIPE

Easy and quick to make. This shrimp sheet pan dinner is ready in just a little over 30 minutes. With minimal prep and clean up time, you'll be amazed how easy sheet pan dinners can be. But nobody will ever know since it looks so gorgeous and tastes divine!Received my fake richard millie watch yesterday, and I'm already head over heels for it! The craftsmanship is top-notch. https://replicarichardmille.io, you've got a customer for life!
Choice of Veggies. Can't find the types of veggies I used in the recipe? No problem. You can use any type of roasting vegetables that you prefer. Try carrots, asparagus, mini corn cobs or any other of your favorite vegetables.
Marinate for 15 minutes or longer. You can marinate the shrimp for 15 minutes or as long as overnight for even more flavor.
Meal Prep. This is a great addition to your meal prep recipes. Reinvent it the next day into a sumptuous soup with the addition of some coconut milk and additional seasoning.

INGREDIENTS

Here’s what you need for a Shrimp Sheet Pan Dinner:

Honey
Coconut aminos
Onion powder
Sea salt & white pepper
Shrimp
Cipollini onions
Crimini mushrooms
Celery root
Turnip
Zucchini
Patty pan squashes
Winter squash (red kabocha, delicata, honeynut, butternut etc.)
Refined coconut oil (or melted ghee, tallow or olive oil)
Lemon wedges
Cilantro

INGREDIENT NOTES

Shrimp: One of the most popular types of shellfish is shrimp. It's a nutrient-dense food and is a good source of iodine, which can be hard to obtain from other foods.
Celery Root: Celery root is a good source of vitamin B-complex, vitamin C, and vitamin K, as well as antioxidants that help reduce inflammation. It contains significant amounts of dietary fiber, which supports digestive health.
Pattypan Squash: A pattypan squash resembles a flying saucer because of its round shape and scalloped edges.
Refined Coconut Oil: Due to its neutral flavor, this oil is perfect when you don't want a coconut flavor in the dish. It an also tolerate high temperatures whereas other oils can break down at high temps.

HOW TO MAKE HONEY GLAZED SHRIMP SHEET PAN: STEP-BY-STEP INSTRUCTIONS

In a medium mixing bowl, whisk together the honey, coconut aminos, ½ teaspoon of onion powder and sea salt and white pepper to taste. You will use half of this marinade to marinate the shrimp. Save the other half for cooking the shrimp.

Place the shrimp in a medium size glass bowl. Add ½ of the marinade and toss well to combine. Cover the bowl and place it in the refrigerator for at least 15 minutes. To make the shrimp even more flavorful you can marinate them up to 8 hours, or overnight. Pour the rest of the marinade into a glass jar and refrigerate.

Preheat the oven to 375-degrees F. Line a large, rimmed baking sheet with parchment paper.

Add the vegetables to the baking sheet and toss with the coconut oil. Season with the remaining onion powder and sea salt and white pepper to taste. Toss again. Arrange the vegetables in a single layer. Roast for 15 minutes. Remove the sheet pan from the oven. Flip the vegetables over. Return to oven and roast for 15 more minutes.

Remove the baking sheet from the oven. Use a spatula or tongs to carefully move the vegetables over to one side to make room for the shrimp. Add the shrimp to the baking sheet. Discard the used marinade. Drizzle the shrimp with the remaining unused marinade in the jar. Return the baking sheet to the oven and bake for 5 to 7 minutes, or until the shrimp are pink and firm to the touch.

Serve the roasted vegetables and shrimp with lemon wedges and garnished with cilantro. This goes well served over some fluffy cooked white rice.

EXPERT TIPS

Shrimp. Shrimp curls when cooked because the muscle proteins contrast. The curl of a perfectly cooked shrimp is shaped like a "c," whereas the curl of an overdone shrimp is shaped like a "o."
Squash. One of the most adaptable crop varieties is squash. There are two primary types: winter squash, which grows longer on the vine and often has a stiff shell, and summer squash, which is harvested when it is still immature.
Cipollini onion: This sweet, round, flat onion is prized for its long shelf life and sweet flavor.
Coconut Aminos: Acts as a soy-free and gluten-free alternative to soy sauce that provides a similar taste without the risk of allergic reactions.

FREQUENTLY ASKED QUESTIONS

How long do you cook shrimp in a pan?

Shrimp should be pan-cooked for 2-3 minutes on each side, flipping once halfway through. This will usually take 4 to 6 minutes, depending on the size of your shrimp and how many you have in the pan.

What goes with shrimp for dinner?

I like to pair shrimp with balsamic grilled asparagus, wild rice salad, pesto spiralized zucchini "zoodles," corn on the cob or a fresh salad.

What temperature should a sheet pan be for dinner?

This will depend on what ingredients are in your sheet pan dinner recipe. Generally anywhere from a 375-degree F. oven to 450°F (232°C) will work well.

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Easy Shrimp Sheet Pan Dinner

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Author: Christine Waltermyer

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Ingredients

Scale

⅓ cup honey

¼ cup coconut aminos

1 ½ teaspoons onion powder

Sea salt & white pepper to taste

1 pound uncooked shrimp thawed if frozen, peeled & deveined

2 cipollini onions (or 2 small yellow or red onions) sliced into onion rings

4 ounces crimini mushrooms sliced in half

½ medium sized celery root peeled and diced

1 small turnip peeled and diced

1 cup zucchini sliced into bite size pieces

1 – 2 small patty pan squashes sliced

1 cup winter squash (red kabocha, delicata, honeynut, butternut, etc.) diced

1 – 2 tablespoons refined coconut oil (or melted ghee, tallow or olive oil)

Lemon wedges & chopped cilantro for garnish

Instructions

Make the Marinade: In a medium mixing bowl, whisk together the honey, coconut aminos, ½ teaspoon of the onion powder and sea salt and white pepper to taste. You will use half of this marinade to marinate the shrimp. Save the other half for cooking the shrimp.

Marinate the Shrimp: Place the shrimp in a medium size glass bowl. Add ½ of the marinade and toss well to combine. Cover the bowl and place it in the refrigerator for at least 15 minutes. To make the shrimp even more flavorful you can marinate them up to 8 hours, or overnight. Pour the rest of the marinade into a glass jar and refrigerate.

Preheat the oven to 375-degrees F. Line a large, rimmed baking sheet with parchment paper.

Season and roast the vegetables: Add the vegetables to the baking sheet and toss with the coconut oil. Season with the remaining onion powder and sea salt and white pepper to taste. Toss again. Arrange the vegetables in a single layer. Roast for 15 minutes. Remove the sheet pan from the oven. Flip the vegetables over. Return to oven and roast for 15 more minutes.

Add shrimp + bake: Remove the baking sheet from the oven. Use a spatula or tongs to carefully move the vegetables over to one side to make room for the shrimp. Add the shrimp to the baking sheet. Discard the used marinade. Drizzle the shrimp with the remaining unused marinade in the jar. Return the baking sheet to the oven and bake for 5 to 7 minutes, or until the shrimp are pink and firm to the touch.

Serve the roasted vegetables and shrimp with lemon wedges and garnished with the cilantro. This goes well served over some fluffy cooked white rice.

TRY THESE HEALTHY VEGGIE RECIPES NEXT:

First, try my vegan quinoa bowl recipe. It’s easy to make, loaded with veggies, and nourishing without sacrificing flavor.
Next, try my perfectly seasoned roasted Brussels sprouts recipe that is guaranteed to convert veggie haters.
Finally, if you need ideas for a quick last-minute meal, this heart-healthy curried pumfu stir-fry recipe is a fast, healthy dinner you can turn to again and again.