Sheet Pan Shrimp with Roasted Vegetables

Sheet Pan Shrimp with Roasted Vegetables

Recipe by: Chelsea Streifeneder

This sheet pan shrimp dinner is the epitome of easy and full of flavor. Sheet pan shrimp dinners are convenient and efficient as they allow you to cook everything on one pan, minimizing cleanup. Shrimp cooks quickly, making it a time-saving protein choice. Additionally, the variety of vegetables you can incorporate makes it a versatile and healthy meal option.

Combine these marinated shrimps with colorful vegetables like cherry tomatoes and green beans, then top it off with some feta cheese. You can serve with orzo, farro or rice or just eat as is right out of a bowl (or plate). Here’s how to whip up this tasty and super simple sheet pan dinner.

Products used: Herbes de Provence Olive Oil, Neapolitan Herb Balsamic, Herbes de Provence Olive Oil & Neapolitan Herb Balsamic


Ingredients for the Shrimp:
4 cups shrimp, deveined (tail on or peeled)
¾ cup SOOC Herbes De Provence Olive Oil
½ cup SOOC Neapolitan Herb Balsamic Vinegar
Juice from 2 lemons
2 tablespoons garlic, minced
Salt and pepper
Ingredients for the Vegetables:
2 cups cherry tomatoes, halved
1 large red onion, sliced
2 cups green beans (French green beans work the best in my opinion.)
1 cup feta cheese, crumbled
2 tablespoons SOOC Herb De Provence Olive Oil
1 tablespoon salt
1 tablespoon cracked black pepper
You might want to add artichoke hearts and olives too but stick with quick cooking vegetables if you plan to get creative so everything roasts at the same time!


1. Take the shrimp and put in a plastic bag or container with the olive oil, balsamic vinegar, juice from two lemons, garlic and salt and pepper. Marinate for at least 30 minutes or prepare the night before. Make sure the shrimp is fully covered and add extra oil and vinegar if needed.

2. Preheat the oven to 400 degrees. Line a large sheet pan with parchment paper and spread vegetables out. Toss and coat with olive oil, salt and pepper.

3. Add the shrimp to the baking sheet on top of the vegetables and bake for 8-12 minutes until the shrimp are cooked through, depending on the size of the shrimp.

4. Remove from the oven and sprinkle with feta cheese. Serve immediately.