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Photo Credit: Elizabeth Newman
Sheet Pan Parmesan Shrimp and Veggies
10 MINPrep Time
25 MINCook Time
4Servings
(6)
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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Dinner is one-and-done with this sheet pan shrimp recipe and vegetables. In the warmer months when you don't want to be hanging out over the stovetop, this is a great set-and-forget recipe to turn to!
Sheet Pan Parmesan Shrimp and Veggies
4
Prep Time
10 minutes
25 minutes
Calories
367
Giada De Laurentiis
Ingredients
- 1 small head broccoli (cut in to 1 inch florets)
- 1 red onion (cut into 1 inch dice)
- 1/2 medium cauliflower (cut into 1 inch florets)
- 1 cup grape or cherry tomatoes (halved if large)
- 1/4 cup olive oil (divided)
- 1 1/2 teaspoons kosher salt (divided)
- 1 pound large shrimp (peeled and deveined)
- 1/2 cup freshly grated parmesan cheese
- 1/2 teaspoon dried oregano
- 1 teaspoon grated lemon zest (from 1 lemon)
- Lemon wedges (to serve)
Instructions
- Preheat the oven to 450 degrees F.
- In a large bowl mix together the broccoli, onion, cauliflower, tomatoes, 3 tablespoons olive oil and 1 teaspoon salt. Spread on a rimmed baking sheet and roast for 15minutes or until cooked through and just beginning to brown.
- Meanwhile, add the shrimp, parmesan, oregano, the remaining tablespoon of oil and 1/2 teaspoon salt to the same bowl that was used for the vegetables. Toss well to coat evenly in the cheese and oregano. Remove the vegetables from the oven and scatter the shrimp on top. Stir gently to combine. Return to the oven for 8 minutes or until the shrimps are pink and cooked through. Grate the lemon zest over the mixture and toss to combine. Serve with lemon wedges for squeezing.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 367
Amount/Serving % Daily Value
- Carbs
- 17 grams
- Protein
- 35 grams
- Fat
- 19 grams
- Saturated Fat
- 5 grams
- Cholestrol
- 195 milligrams
- Sodium
- 954 milligrams
- Fiber
- 6 grams
- Sugar
- 6 grams
Extra Virgin Olive Oil DOP
- Regular Price
- $27.50
- Unit Price
- /per
(17oz)
DOP Parmigiano Reggiano 24 Month Aged Cheese
- Regular Price
- $19.50
- Unit Price
- /per
(6-8oz)
Organic Sicilian Oregano Bunch
- Regular Price
- $9.50
- Unit Price
- /per
(0.8 oz)
Extra Virgin Olive Oil DOP
- Regular Price
- $27.50
- Unit Price
- /per
(17oz)
DOP Parmigiano Reggiano 24 Month Aged Cheese
- Regular Price
- $19.50
- Unit Price
- /per
(6-8oz)
Organic Sicilian Oregano Bunch
- Regular Price
- $9.50
- Unit Price
- /per
(0.8 oz)
8 reviews & comments
-
Andrea A - Sep 13
★★★★★
★★★★★
I was searching for a quick and easy recipe for my celiac daughter to fix for herself, her boyfriend and his grandmother. I got the veggies and cheese prepped and sent with the veggies in a bag marinating, shrimp ready and cheese and dry ingredients mixed in a container and a lemon. She just had to follow the recipe when she got there. She said they all LOVED it! She’s trying to cook for herself so this was a perfect recipe for her to put together and feel proud! Thanks Giada!
-
Eileen Goodman - Jun 09
★★★★★
★★★★★
Just made this for my healthy family get together meal..we all loved it. Will absolutely make it again! I subbed brussel sprouts for the broccoli, and accompanied with brown rice. Thank you for a great colorful, tasty, and healthy dish!
-
Lori Mahan - Jun 09
★★★★★
★★★★★
Made this tonight for dinner and it was Delicious! We’ve been searching for meatless & healthier recipes and this one was perfect. Thank you Giada!!
-
Marisa Akiona - Jun 09
★★★★★
★★★★★
So delicious. My family made this for Thanksgiving to have with the turkey. So good we had to make it again the next day.
-
Michael D Moore - Jun 09
★★★★★
★★★★★
This was easy to put together and tasted great! I cut my vegetables a little large, as I knew they would reduce in size when roasted. Like another commenter here, I don't usually mix seafood and cheese, but do think the parmesan adds a richness to the taste. I recommend reducing to 1/4 cup parmesan instead of 1/2 cup, but that's just my preference. Served with long grain/wild rice from Uncle Ben's. Great, tasty and healthy recipe, perfect for colder weather!
-
Robin Rodrigues - Jun 09
★★★★★
★★★★★
I agree with Dogwalker10. This is so easy and good. I switched out the broccoli and cauliflower for zucchini. I also had left over Brussel sprouts so I added them too when I put the shrimp on because the sprouts just needed to be reheated. This is a great recipe that one could use variations on the veggies.
-
Rachel Adina Gioia - Jun 09
★★★★★
★★★★★
YUM! I am not a huge fan of cheese and seafood together, but this recipe 100 percent works! The parmesan adds more of a "richness" than a true cheesy component. Loved this veggie combo. In her cookbook, she uses the zest of the entire lemon instead of just a teaspoon, and I highly recommend that. It added such a bright, vibrant lemony note that was amazing. Served this over parmesan couscous. Delicious, healthy. easy weeknight dinner. It's a keeper. Thanks, Giada! :)
-
Mary LaFreniere - Jun 09
★★★★★
★★★★★
So easy, so fresh and beyond delicious
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