One-Pan Shrimp & Veggies

A quick, satisfying dinner that feels like a treat without a lot of fuss. This one pan shrimp and vegetables dish brings bright citrus, smoky paprika, and garlic together in minutes, making it perfect for weeknights and casual entertaining alike. You will love how little cleanup there is and how big the flavor comes across.

Why Make This Recipe

If you are tired of overly complicated dinners that take forever to finish, this recipe solves that problem with speed and flavor. In just one skillet you get protein, vegetables, and a lively seasoning that keeps every bite interesting. It works whether you want a low-carb option or a colorful plate to serve guests.

Step-by-Step Guide to Making One-Pan Shrimp & Veggies

This part walks you through each stage so the meal comes out perfectly cooked and delicious every time. Read through the steps first so you know the timing, then gather your ingredients and start cooking.

1. Prep your shrimp and vegetables before you heat the pan. Peel and devein the shrimp if needed and pat them dry with paper towels so they sear rather than steam. Cut the bell peppers into strips, break broccoli into small florets, and slice zucchini into half moons so everything cooks evenly.

2. Warm a large skillet over medium heat and add the olive oil. When the oil shimmers slightly, add the minced garlic and let it sauté for about one minute until fragrant but not browned. Garlic burns quickly, so listen for that soft sizzle and keep it moving with a wooden spoon.

3. Add the shrimp to the skillet in a single layer. Sprinkle the paprika over them, then add salt and pepper to taste. Cook the shrimp without moving them for about a minute on each side so you get a little bit of color. When shrimp are pink and opaque, they are done. Overcooking makes them rubbery, so remove them from the pan briefly if your vegetables need more time.

4. In the same skillet, add the mixed vegetables and give them a stir to coat them with the garlicky oil and any fond left from the shrimp. Cook for five to six minutes, stirring occasionally, until the vegetables are tender but still bright and slightly crisp. If you want softer vegetables, cover the pan for a couple of minutes to trap steam.

5. Return the shrimp to the pan, toss everything together, squeeze a bit of lemon juice over the top, and check for seasoning. Serve immediately with lemon wedges for anyone who likes extra brightness.

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 cups mixed vegetables (such as bell peppers, broccoli, and zucchini)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Salt and pepper to taste
• Lemon wedges for serving

Directions

1. Heat olive oil in a large skillet over medium heat.
2. Add garlic and sauté for 1 minute until fragrant.
3. Add shrimp, seasoning with paprika, salt, and pepper; cook until shrimp are pink and opaque, about 3-4 minutes.
4. Add mixed vegetables to the pan and cook for an additional 5-6 minutes, stirring occasionally, until vegetables are tender.
5. Serve with lemon wedges.

Best Way to Store One-Pan Shrimp & Veggies

• Refrigerate leftovers in an airtight container for up to 3 to 4 days at 40°F. Place a sheet of paper towel on top of the food before sealing to absorb excess moisture and keep the shrimp from becoming soggy.
• Freeze up to 2 months for best quality. Use a freezer safe container or zip top bag and press out as much air as possible. Label the container with the date so you know how long it has been stored.
• Reheat gently in a skillet over low to medium heat until warmed through. If reheating from frozen, thaw overnight in the refrigerator and then reheat to avoid overcooking. Microwaving is okay for a quick meal but may tighten the shrimp texture slightly.
• If you plan meal prep for the week, consider storing shrimp and vegetables separately to preserve texture. Vegetables reheat well, and adding freshly cooked shrimp on top keeps the dish tasting almost like new.

Serving Ideas for One-Pan Shrimp & Veggies

This dish is wonderfully adaptable so you can tailor the meal to your mood. Serve it over cauliflower rice for a grain free dinner, spoon it onto a bed of fluffy white or brown rice for a more traditional plate, or tuck it into warm tortillas for a lively shrimp taco night. It also pairs beautifully with a simple arugula salad dressed with lemon and olive oil for a fresh contrast.

If you want to make a creamy version, serve the shrimp and vegetables over a scoop of garlic mashed potatoes or a pile of buttery polenta. For a Mediterranean twist, add a handful of chopped fresh parsley and a few kalamata olives just before serving. If you are curious about variations that lean more toward a creamy garlic style, check out this related recipe for a different take on one pan shrimp preparations and inspiration from other cooks here one pan creamy garlic shrimp

Tips to Make One-Pan Shrimp & Veggies

Q How do I keep the shrimp tender
A Pat them dry and avoid overcooking. Shrimp cook fast so watch for the color change to pink and the flesh turning opaque.

Q Can I use frozen shrimp
A Yes, but thaw them fully in the refrigerator beforehand and pat dry. If you try to cook them straight from frozen, they will release water and steam instead of sear.

Q What oil is best for cooking
A Olive oil works great for flavor, but if you want a higher smoke point use avocado oil. Both will give you a good sear on the shrimp.

Q How to add extra heat
A Toss in a pinch of red pepper flakes while sautéing the garlic or add a dash of cayenne with the paprika. Adjust to taste.

Variations and Substitutions

• Swap the shrimp for scallops or chunks of firm white fish if seafood variety is desired. Adjust cooking time because scallops sear fast and fish may flake.
• For a vegetarian option, replace shrimp with firm tofu or chickpeas. Press and cube extra firm tofu, toss with paprika and a little cornstarch for a crisp finish, and pan fry until golden.

Common Mistakes to Avoid

Shrimp and vegetables are forgiving, but a few common missteps change the final texture. The most frequent problem is overcrowding the pan. If you add too many pieces, the pan temperature drops and the food steams instead of browns. Another mistake is skipping the drying step for shrimp. Moist protein will never get that satisfying sear. Finally, overcooking shrimp will make them rubbery. Pull them off the heat the moment they turn pink and firm.

Pro Tips and Tricks

• Use a heavy skillet for even heat distribution. A cast iron or stainless steel pan helps create that slight browning on shrimp for better flavor.
• Season in layers. Add a little salt to the vegetables as they cook and finish with salt to taste after everything comes together. Seasoning at multiple stages makes a deeper, more balanced dish.
• Finish with acid. A squeeze of lemon brightens the whole plate and ties together the olive oil, paprika, and garlic.

Nutritional Notes

This meal is high in protein and relatively low in calories, especially if you serve it over vegetables or cauliflower rice. Shrimp provides lean protein and is rich in iodine and selenium. Vegetables supply fiber and a range of vitamins depending on what you choose. If you are watching sodium, reduce the added salt and rely on fresh herbs and lemon to bring flavor.

How to Adjust for Dietary Needs

If you need a low sodium option, use unsalted olive oil and omit extra salt. For a paleo or whole30 friendly meal, simply serve over a bed of greens or sweet potato wedges. To make the dish gluten free, ensure any seasonings or spice blends you use do not contain additives with gluten.

Timing and Batch Cooking

If you are serving a crowd, scale up, but cook in batches. Overcrowding kills the sear and can produce watery results. Cook shrimp and vegetables in two or three batches and keep finished portions in a warm oven while you finish the rest. This maintains texture and allows everyone to enjoy the dish hot.

What to Serve With One-Pan Shrimp & Veggies

• Quick garlic bread or a crusty baguette for mopping up any pan juices
• A simple grain like quinoa, couscous, or bulgur for an easy side
• A crisp green salad dressed with lemon vinaigrette for freshness
• Roasted new potatoes or sweet potato wedges for a heartier meal

Leftover Ideas

Turn leftovers into other quick meals such as shrimp wraps with a smear of yogurt and herbs, or chop and fold into scrambled eggs for an elevated breakfast. Leftover shrimp and veggies also make a great filling for stuffed peppers or a topping for baked sweet potatoes.

Flavor Pairings That Work

Paprika pairs beautifully with lemon, garlic, and olive oil. Try adding a little smoked paprika for a deeper aroma or a touch of cumin for an earthy note. Fresh herbs like parsley, cilantro, or dill finish the dish with a bright green lift. If you like creaminess, a dollop of Greek yogurt mixed with lemon zest and minced garlic makes a quick sauce to spoon over the top.

Equipment You Will Need

• Large skillet or frying pan
• Spatula or wooden spoon
• Knife and cutting board
• Tongs for turning shrimp
• Bowl for holding ingredients while cooking

A Note on Shrimp Quality

Fresh or high quality frozen shrimp makes a big difference. Look for shrimp that are firm with a mild sea scent. If buying frozen, purchase peeled and deveined shrimp for convenience. If you have access to a fishmonger, ask whether the shrimp were previously frozen and how long ago they were caught. Often, flash frozen shrimp are excellent in both texture and flavor.

FAQ

What is the best type of shrimp to use
Fresh wild caught shrimp or good quality frozen shrimp that have been previously frozen and thawed both work well. Larger shrimp give you more bite while smaller shrimp cook faster and are great if you want uniform texture.

Can I make this ahead and reheat
Yes you can. Store in the refrigerator for 3 to 4 days. Reheat gently in a skillet over medium low heat to avoid overcooking. If possible, reheat vegetables and shrimp separately for best texture.

How do I make it spicier
Add red pepper flakes while cooking the garlic, or sprinkle a little cayenne when seasoning the shrimp. You can also serve with a spicy aioli on the side.

Can I use different vegetables
Absolutely. Asparagus, green beans, mushrooms, cherry tomatoes, and cauliflower all work well. Adjust cooking times slightly because some vegetables cook faster than others.

Is this recipe keto friendly
Yes when served without rice or bread and with low carb vegetables like zucchini, broccoli, and bell peppers this dish fits nicely into a keto plan.

Does the recipe freeze well
Yes the dish can be frozen for up to 2 months. For best texture, freeze without added citrus and reheat slowly from thawed.

Quick Troubleshooting

• If vegetables are undercooked add a splash of water and cover the pan for a couple of minutes to steam them through.
• If shrimp come out rubbery reduce cooking time next round. Try quick sears and finish by removing shrimp early.

Scaling Up for Guests

To feed a crowd, multiply the shrimp and vegetables and cook in batches in the same pan. Keep finished portions on a rimmed baking sheet in a low oven set to about 200°F to keep warm. This method prevents overcooking and keeps the food ready to serve all at once.

Kid Friendly Adjustments

If you are feeding picky eaters, go easy on bold spices and keep the vegetables simple. Diced bell pepper and zucchini are usually accepted by kids when lightly seasoned. Serve lemon wedges on the side so each person can add brightness to taste.

A Final Note on Simplicity

Part of the charm of this recipe is how flexible it is. With just a handful of pantry staples and under 20 minutes of active cooking time, it offers a balanced plate that tastes far more elaborate than it is. That makes it a perfect weeknight favorite when life is busy but you still want a meal everyone will enjoy.

Conclusion

If you are looking for more inspiration on quick, roasted shrimp and vegetable combinations check out this helpful guide from a trusted food blog for ideas and variations on one pan roasts Easy One Pan Roasted Shrimp and Veggies | Gimme Delicious and another recipe roundup that focuses on sheet pan methods and seasonings you might like Sheet Pan Roasted Shrimp & Veggies – Life is but a Dish

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