Try this super fresh, incredibly easy sheet pan shrimp recipe loaded with lovely in-season veggies. This recipe is super easy, mess-free, tastes amazing with homemade Pesto, Taco Seasoning, or Lemon Garlic.
🍽 What you need
Below is a quick list of what you need to make this recipe. This recipes makes a stellar shrimp meal and with my fresh homemade pesto, keto taco seasoning, or simple fresh lemon and garlic.
- 1 lb large peeled and deveined shrimp with tails on
- 1 medium Yellow squash
- 1 red Bell pepper
- 16 Asparagus spears
- 3-4 tbsp Olive oil, preferably cold-pressed
- ½ cup Fresh Basil Leaves
- 1 tsp minced Garlic
- ¼ cup grated Parmesan
- ¼ cup Pine Nuts
- Salt and Pepper
This recipe is all about fresh in seasonal vegetables! Use green beans, beets, brussel sprouts, carrots, cauliflower, eggplant, mushrooms, or onions. Use whatever you have on hand.
- Sheet Pan (Full $20 or 2x Half $20), the half sheet works when cooking with variations
- Paring Knife (budget $20 or premium $60)
- Parchment Paper (makes for quick cleanup)
🧾 Key Ingredients
As I have always insisted, it is essential to get fresh products! This is doubly important when making a pesto, which tastes 1000x better when made fresh. And the same applies to seafood, including shrimp.
If you are lucky and have access to a fish market, that is amazing. If not, don't fret, most local supermarkets carry fresh shrimp. If you have no other option, then frozen shrimp will work. However, don't forget the golden rule, defrost your shrimp at room temperature, drain, and make sure they are dry.
Shrimp is high in protein and low in calories (extra low in calories!!), which is excellent for those who follow a Keto diet. It is also high in fiber and minerals like selenium and phosphorus. They are also a good source of cobalamin (vitamin B12), which helps keep blood and nerve cells healthy. While it is high in cholesterol, it is extremely low in saturated fats and contains no trans-fat at all.
Pine nuts, considered to be part of the mind diet developed by Martha Clare Morris, Ph.D., a Rush nutritional epidemiologist. Pine nuts are also high in antioxidants. If you can't find pine nuts in your local farmer's market, you can order them online from Amazon. If your local selection is limited, I recommend getting these online.
If you must, you can easily substitute them with any in-season vegetable mentioned above. However, I love asparagus when it is in season and budget-friendly. These days you can pretty much get asparagus year-round.
I absolutely love the flexibility of this recipe! You can easily swap the asparagus for a seasonal product like cauliflower (keto-friendly), which is excellent baked or green beans.
If in doubt, check out our in-season vegetable guide for recipe ideas.
🔪 How to make the homemade Pesto
This 15 minute pesto recipe only takes about 15 minutes to make. I typically make extra and freeze in ice cube trays and then store in a plastic zip-lock. Ultimately this is a considerable time saver next time around.
Oh and don't forget to preheat your oven! I can't count the number of times I've forgotten. If you want golden brown shrimp, preheat your oven.
Beyond that, the rest is really up to you, and the options are truly endless. I often make a few sheets at the same time with various in-season veggies and even swap the shrimp for chicken. From a meal plan perspective, this usually covers me for about ⅓rd of my week, give or take.
💭 Quick Tips
You can read more about the benefits of shrimp directly on Healthline.
Using a toothpick makes deveining shrimp super easy.
Invest in a quality set of knives makes all the difference. Frankly, just picking up a quality knife and slicing, dicing, and mincing feels great.
Surprisingly an often overlooked ingredient is Olive Oil, and I suspect this is primarily due to the variety of options available today. At the very least aim for Extra Virgin cold-pressed or cold-extracted Olive oil.
Sheet Pan Shrimp Recipe
- 1 lb large Shrimp - Peeled and deveined with tails
- 1 medium Onion - Chopped into bite-sized pieces
- 1 red Bell pepper - Chopped into bite-sized pieces
- 16 spears Asparagus - Medium
- 4 tbsp Virgin Olive Oil - Cold pressed or Cold Extracted
- ½ cup fresh Basil - Whole leaves
- 1 tsp Garlic - Minced
- ¼ cup Parmesan - Grated
- ¼ cup Pine Nuts
- Salt and Pepper - to taste
- Preheat the oven to 400 degrees (!!)
- Place the basil leaves, pine nuts, grated Parmesan, minced garlic and 2 tablespoons of olive oil into a blender or food processor, and blend on high until well combined into a pesto sauce. If the sauce is too thick, add an additional tablespoon of olive oil, and blend to combine.
- Toss the shrimp with the pesto sauce in a large bowl, and set aside.
- Place the chopped vegetables into a large bowl, and coat with a tablespoon of olive oil as well as salt and pepper to taste.
- Layer the seasoned vegetables along the outside of a large sheet pan.
- Add the pesto shrimp in a single layer into the center of the sheet pan surrounded by the vegetables.
- Bake for 15-20 minutes until the shrimp is cooked through, and the vegetables have reached your desired level of tenderness.