I love to frequent the farmer’s market in the summer. This dinner uses lots of New Jersey produce and I like being able to support my local farmers.
It’s a delicious, colorful dinner that will come together quickly. It’s also healthy, so I make it often.
And while I used summer veggies in this recipe, there is no reason why you still can’t make this any time of year.
The vegetables in can be changed up depending on what is available. In the fall and winter, I cannot always find fresh corn on the cob.
But that is really not an issue, as I can use carrots instead. Winter squashes like butternut or delicata squash can be used in place of zucchini or summer squash.
You could actually use any vegetables you like as long as you adjust roasting time accordingly.
I am a big fan of sheet pan meals because I dislike washing pots and pans. They are especially great to make in the summer.
I always line my baking sheets with a pre-cut piece of parchment paper. This makes clean up even easier!
If you make Sheet Pan Roasted Shrimp and Summer Vegetables for dinner, you’ll want to also serve a nice summer fruit dessert like peach raspberry galette.
If you don’t have any extra time for baking, some store-bought ice cream or a bakery dessert works too.
This recipe can be doubled and made on two sheet pans to feed a crowd. I love the leftovers and will frequently use the roasted vegetables in salads or omelets the next day. This would also be delicious dipped in Yum Yum Sauce!
Not only is this dinner healthy, it’s also gluten free. It’s perfect for people that have gluten allergies but also perfect for you if you don’t want to clean up more than one pan!
Sheet Pan Roasted Shrimp and Summer Vegetables Recipe
- 1 Large Shrimp peeled and deveined
- 2 Chopped Cilantro
- 3 Corn cleaned
- 2 Mini Pepper (or sliced peppers)
- 2 Zucchini Squash or Summer Squash, sliced
- 2 Olive Oil
- 1 Salt plus extra to taste
- Black Pepper to taste
- Preheat oven to 350°F. Line a large sheet pan with parchment paper.
- In a small bowl, add the shrimp, lime juice, seasoning and cilantro. Mix well and set aside.
- Break or cut the ears of corn into 3 or 4 pieces. Add the corn, peppers and zucchini to a large bowl. Drizzle with olive oil and sprinkle with salt. Toss together so that vegetables are well coated.
- Spread the veggies out on the lined sheet pan. Scatter the shrimp on top.
- Put the pan in the oven and roast for 20 to 25 minutes or until the shrimp are pink and the vegetables are tender. Season with extra salt and pepper if necessary. Serve on a large platter or right from the pan if desired.