Shrimp is tossed in a lemon and herb sauce and then cooked in the oven with fresh veggies.

I love serving it with crumbled feta and some pita bread. This is the perfect weeknight dinner since it’s ready in just 30 minutes!

Hands up, who else loves easy sheet pan meals? This easy and delicious shrimp dinner recipe is the perfect meal to make during the week when you’re low on time but don’t want to sacrifice flavour.

Just like my Summer gnocchi sheet pan dinner, this easy dinner has minimal cleanup and uses tons of fresh ingredients. This on a warm summer evening with a watermelon mojito in hand? Yes please!

You will need a couple of small bowls to make the shrimp sauce for this sheet pan shrimp recipe. But everything else is seasoned and cooked together on one sheet pan! I told you this was easy. Plus, you can easily customize it depending on what veggies you’ve got in your kitchen when it’s a busy weeknight.

Why you’ll love this sheet pan shrimp dinner

• It’s a quick dinner that uses minimal dishes for minimal cleanup!
• Packed full of flavour for an easy weeknight meal the whole family will love!
• This is a healthy meal using a ton of fresh vegetables.

Ingredients to make this sheet pan shrimp

Shrimp: I’m using raw, deveined shrimp. You can use fresh shrimp or defrost frozen shrimp.

Herbs & Spices: We’re using the perfect combo of garlic powder, onion powder, thyme, oregano, and red pepper flakes plus some pressed garlic cloves.

Tomatoes: I recommend using small tomatoes, like baby, grape, or cherry tomatoes.

Bell peppers: I like to use two colours of bell peppers, red and green but you can also use whatever suits your tastes.

Fresh Herbs: While I’m using dried herbs for seasoning the shrimp, I love to garnish this dish with some fresh dill. It makes all the difference!

How to make this recipe

Step 1: Preheat your oven to 400°Fahrenheit and line a large sheet pan with parchment paper.

Step 2: In a small bowl, whisk the olive oil with the lemon juice, pressed garlic, garlic powder, onion powder, thyme, oregano, chili flakes, and salt.

Step 3: Add 1 tablespoon of the sauce to a bowl with the raw shrimp and toss to combine. Set aside.

Step 4: Add the baby tomatoes, bell pepper pieces and sliced onion to the parchment lined sheet pan. Drizzle over half of the sauce and set the rest of the sauce aside. Toss to combine and make sure everything is well coated.

Step 5: Remove the pan from the oven. Toss the vegetables and then add the shrimp to the pan.

Step 6: Place the sheet pan back in the oven for 8-10 minutes, so the shrimp is cooked through.

Step 7: Remove from the oven and crumble over the feta cheese. Let sit for a few minutes.

Step 8: To serve, drizzle the rest of the sauce overtop everything on the pan and garnish with fresh mint or dill and ground pepper. Serve with your desired sides (arugula, grains of choice or pita/crusty bread, Greek yogurt or tzatziki or herby yogurt sauce)

What to serve with this shrimp sheet pan meal

Here are a few things I love to serve with this shrimp dinner!

• Add a handful of arugula to your plate and top with the vegetables and shrimp from the sheet pan

• A scoop of grains like quinoa, brown rice or white rice or even farro would be wonderful with this sheet pan shrimp.

• Pita or some crusty bread is perfect to mop up any sauces on your plate.

• Greek yogurt or tzatziki would be so good to dip the shrimp into or make my Herby Yogurt Dip in the recipe below!

Expert tips

• You’ll know the shrimp has finished cooking when it’s pink and no longer opaque.

• Feel free to swap out the vegetables used here. Don’t have tomatoes or don’t like them? Swap them out for more bell peppers! Tomato lover? Swap out bell pepper or red onion for even more tomatoes!

• If you don’t have a large sheet pan, you can always use a large baking sheet or casserole dish.

• Make sure to toss the vegetables before you add the shrimp. That way the vegetables cook evenly in the oven.

Common questions

What size of shrimp should I use?
I like to use medium-sized shrimp since they cook fast. When purchasing these at the grocery store they are also labelled as 26/30 or 31/40.

How can I add more protein to this meal?
I love to add a can of drained and rinsed cannellini or butter beans to the sheet pan when you add all of the vegetables.

Storage Instructions

I recommend enjoying this meal right away! For any leftovers, store in an airtight container and keep in the fridge for up to 2 days.

More each sheet pan meals to make from the blog

Summer Sheet Pan Gnocchi with Vegetables & Pesto

Sheet Pan Baked Feta Dinner with Vegetables & Beans

Easy Sheet Pan Roasted Chicken with Vegetables

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Mediterranean Inspired Sheet Pan Shrimp with Feta

This easy Sheet Pan Shrimp dinner is cooked in just 30 minutes! With lots of vegetables & shrimp, it's a flavourful dish everyone will love.

Course dinner

Cuisine Mediterranean-inspired

Keyword sheet pan, shrimp

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Jess

Ingredients

• 425 grams / 1lb raw peeled, deveined shrimp
• 4 tbsp extra-virgin olive oil
• 2 tbsp lemon juice (about half a lemon)
• 3 garlic cloves pressed
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 1/2 tsp dried oregano
• 1 1/2 tsp salt
• 1/4 tsp chili flakes or red pepper flakes
• 1/4 tsp ground pepper
• 1 pint baby, grape or cherry tomatoes
• 2 bell peppers, cut into 1 inch pieces
• 1 medium red onion, cut into 1 inch pieces
• 150-200 g feta cheese, crumbled
• Garnishes: ground pepper, lemon wedges, fresh dill or mint
• For serving: arugula, grains of choice or pita/crusty bread, Greek yogurt or tzatziki

Optional: Herby Yogurt Sauce

• 2/3 cup plain Greek yogurt
• 2 garlic cloves, pressed or minced
• juice of half a lemon
• 1 tbsp chopped fresh mint
• 1 tbsp chopped fresh dill
• 3 tbsp chopped fresh parsley
• big pinch salt and pepper to taste

Instructions

• Preheat the oven to 400F. Line a large sheet pan or baking sheet with parchment paper.
• To a small bowl add the olive oil, lemon juice, pressed garlic, garlic powder, onion powder, dried thyme, dried oregano, salt and chili flakes and whisk to combine.
• Add 1 tablespoon of the sauce to a bowl with the raw shrimp and toss to combine. Set aside.
• Add the baby tomatoes, bell pepper pieces and sliced onion to the parchment lined sheet pan. Drizzle over half of the sauce and set the rest of the sauce aside. Toss to combine and make sure everything is well coated.
• Add the sheet pan to the oven and bake for 20 minutes.
• Remove the pan from the oven after 20 minutes, toss the vegetables on the pan and then spread out. Add the shrimp to the pan, nestling in between the vegetables.
• Place the pan back in the oven to cook for 8-12 minutes or until the shrimp are cooked through (the shrimp should be pink and opaque).
• Crumble the feta cheese over top of everything on the sheet pan as soon as it comes out of the oven and let sit for a few minutes.
• To serve, drizzle the rest of the sauce overtop everything on the pan and garnish with fresh mint or dill and ground pepper. Serve with your desired sides (arugula, grains of choice or pita/crusty bread, Greek yogurt or tzatziki or herby yogurt sauce)

Notes

• Feel free to swap out the vegetables used here. Don’t have tomatoes or don’t like them? Swap them out for more bell peppers! Tomato lover? Swap out bell pepper or red onion for even more tomatoes! 
• Make sure to toss the vegetables before you add the shrimp. That way the vegetables cook evenly in the oven.
• Use medium-sized shrimp since they cook fast. When purchasing these at the grocery store they are also labelled as 26/30 or 31/40.
• To add even more protein to this meal, add a can of drained and rinsed cannellini or butter beans to the sheet pan when you add all of the vegetables.

The post Mediterranean Inspired Sheet Pan Shrimp with Feta appeared first on Cooking in my Genes.

You don’t need any fancy equipment to make it since the entire dish is made on just one sheet pan. Less clean up is always a win for me!

I’ve loaded it up with the best summer produce, like zucchini, fresh corn, and bell peppers. It’s topped with pesto, fresh basil, and freshly grated parmesan and sure to become your newest obsession.

I think you know by now that I’m a huge fan of sheet pan dinners! Just like my baked feta sheet pan dinner and roasted chicken and vegetables sheet pan, this sheet pan summer vegetable gnocchi is a breeze to make. Everything is made on one baking pan, so there’s minimal cleanup.

If you love going to the farmer’s market in the summer, then you will love this recipe! It features so many fresh veggies and herbs that you can pick up there. I’m sure this is going to become a family favorite for you!

Plus, this makes a great vegetarian main dish for your next summertime gathering.

why you’ll love this summer sheet pan gnocchi

• The entire meal is mixed together on one sheet pan so there’s minimal effort and easy clean up
• You just need one large rimmed baking sheet to cook this gnocchi recipe
• It’s an easy recipe to make for a busy weeknight and perfect to serve to guests on the weekend!
• This summer sheet pan gnocchi is a delicious way to enjoy Summer vegetables!

Ingredients needed to make this sheet pan gnocchi recipe

Tomatoes: You can use grape, baby or cherry tomatoes. Small tomatoes mean no chopping!

Zucchini: zucchini is such a wonderful addition to all of the other summer veggies in this summer sheet pan gnocchi

Butter Beans: Totally optional, but I love adding butter beans to this sheet pan meal for a dose of protein.

Bell pepper: I like to use an orange pepper to add more colour to this recipe but you could swap for red bell peppers if desired

Potato Gnocchi: I prefer using shelf-stable gnocchi, but you can always find fresh gnocchi at the grocery store.

Fresh Corn: I love using fresh corn in the summertime! You’ll want to shuck it and remove the kernels.

Pesto: basil pesto is my favourite to use to top this gnocchi recipe

Seasonings: garlic powder, onion powder, dried thyme, dried oregano, kosher salt, black pepper and chili flakes (or red pepper flakes) add a huge amount of flavour

Fresh herbs: adding fresh basil adds a nice touch of freshness to this dish just before serving

How to make this sheet pan recipe

Step 1: Preheat your oven to 425°Fahrenheit. Line a large sheet pan with parchment paper.

Step 2: Add the gnocchi with the vegetable mixture of fresh corn, baby tomatoes, chopped zucchini, chopped bell pepper, and sliced red onion to the parchment-lined pan. Drizzle over 3 tablespoons of olive oil, along with the garlic powder, dried thyme, dried oregano, salt and chili flakes. Toss to combine, making sure everything is well coated.

Step 3: Bake for 20-25 minutes, until the gnocchi is tender and the baby tomatoes are about to burst.

Step 4: Remove from the oven and top with pesto, fresh basil, and freshly grated parmesan cheese!

Serving Suggestions for this summer gnocchi

I love serving this as a main dish for vegetarians in the summer, or as a side for a barbecue! Here are a few ways I would serve this sheet pan gnocchi:

• Serve with some garlic bread bites to help mop up any leftovers.

• This is the perfect side dish to go with my grilled chili lime chicken thighs!

• Making this on a hot summer day? Serve with a refreshing watermelon mojito!

• Serve on top of a bed of fresh arugula is a great option too.

Tips and tricks for best results

• Swap out the butter beans for cannellini beans, chickpeas, or leave them out entirely!

• If you don’t have a sheet pan, you can also use a baking sheet or even a casserole dish.

• You can also mix all the vegetables with the herbs in a mixing bowl, then transfer to the sheet pan.

• Make this gluten-free by using a shelf-stable gluten free gnocchi

Common Questions

How can I add more protein to this recipe?
I love the addition of the butter beans for protein so to keep this a vegetarian dinner you could add a second can of butter beans.

Can I swap out vegetables if I don’t like them?
YES! If you’re going to swap, make sure to pick another vegetable with a similar cooking time and also measure out about the same amount. Or, simply omit that vegetables and double up on another favourite.

Where can I find shelf-stable gnocchi?
You can generally find shelf-stable gnocchi in the pasta aisle of most grocery stores. Alternatively, you can use the gnocchi found in the refrigerated section of the grocery store as well.

How to store

Once cooled, store in an airtight container in the fridge for 2-3 days.

more easy dinner recipes to love from the blog

Sheet Pan Baked Feta Dinner with Vegetables & Beans

One Pan Roasted Chicken with Chickpeas and Tomatoes

20 Easy One Pan Dinner Recipes Your Family will Love!

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Summer Sheet Pan Gnocchi with Vegetables & Pesto

Course dinner

Cuisine American

Keyword gnocchi

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Jess

Ingredients

• 1 lb store-bought shelf stable potato gnocchi
• 1 pint baby grape or cherry tomatoes
• 2 cobs fresh corn shucked and kernels removed
• 3 cups chopped zucchini ½ inch pieces half moons
• 1 orange bell pepper cut into 1 inch pieces
• ½ large red onion cut into 1 inch pieces
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 3 garlic cloves pressed
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 1/4 tsp kosher salt
• ½ tsp ground pepper
• 1/4 tsp chili flakes
• 15 oz can butter beans drained & rinsed

Toppings:

• ½ cup fresh basil pesto
• ½ cup freshly grated parmesan cheese
• Fresh basil leaves for garnish

Instructions

• Preheat the oven to 425F. Line a large sheet pan or baking sheet with parchment paper.
• Whisk together the 3 tbsp olive oil, pressed garlic, garlic powder, onion powder, dried thyme, dried oregano, salt and chili flakes.
• Add the gnocchi with the baby tomatoes, fresh corn, chopped zucchini, bell pepper and sliced onion to the parchment lined sheet pan. Toss to combine and make sure everything is well coated by giving it a good stir on the sheet pan. Optional: add the drained and rinsed beans as well and toss to combine.
• Bake for 20-25 minutes or until the gnocchi is tender and the tomatoes are just starting to burst.
• Top with dollops of pesto, freshly grated parmesan cheese and fresh basil and then serve immediately.

The post Summer Sheet Pan Gnocchi with Vegetables & Pesto appeared first on Cooking in my Genes.

You only need one pan and one small pot to make this flavour-packed Christmas dinner.

Crispy golden chicken is paired with brussels sprouts in this sheet pan meal that is made for small holiday gatherings!

Christmas dinner doesn’t have to be difficult; it can be easy and delicious! Just like this christmas salmon or this one pot meal, this sheet pan pomegranate chicken bursts with colour and flavour made for sharing over the holidays.

The chicken thighs and brussels sprouts roast together on one pan making this easy sheet pan dinner effortless. While the chicken is roasting, make a tangy and flavourful pomegranate sauce to use to finish the dish.

why you’ll love this sheet pan pomegranate chicken dinner

• You only need one pan and one small pot to make this pomegranate chicken dinner.
• It’s perfect for a small holiday gathering and requires very little clean-up.
• It’s absolutely delicious!
• If you love sheet pan chicken dinners, you’re sure to enjoy this festive dinner!

Ingredients needed to make this sheet pan sticky pomegranate chicken

Bone-in Chicken thighs:  bone-in skin-on chicken thighs bring the best flavour as the skin gets nicely golden brown and crispy

Pomegranate juice: pomegranate juice is a key ingredient to the tangy and sticky sauce used to drizzle on the chicken once it’s cooked

Pomegranate arils: fresh pomegranate arils are the ‘seeds’ of the pomegranate and are the best garnish for this dish; during the cooler months you can generally find containers of pomegranate seeds in the produce aisle at the grocery store

Honey: honey balances the flavours of the pomegranate sauce

Balsamic vinegar: balsamic vinegar rounds out the flavours of the sweet and tangy pomegranate sauce

Orange zest: zest of one small orange brightens up the pomegranate sauce flavours

Garlic: garlic cloves help to season the sauce for the chicken

Molasses: molasses adds a depth of flavour to the sauce and pairs perfectly with the pomegranate juice; if you don’t have molasses, use brown sugar

Seasonings: olive oil, garlic powder, paprika, ground cumin, onion powder, salt, pepper and lemon juice are all needed to season the chicken and brussels sprouts

Brussels sprouts: the best vegetable pairing, brussels sprouts roast on the same pan as the chicken

How to make this pomegranate chicken and brussels sprouts dinner

Step 1: Preheat the oven to 425F and line a large baking sheet with parchment paper.

Step 2: Make the marinade: In a large bowl whisk together the 4 tbsp olive oil, 2 tsp garlic powder, 1 tsp paprika, 1 tsp ground cumin, 1 tsp onion powder, 2 tsp salt, 1/2 tsp pepper and juice of one small lemon. Remove 2 tbsp of this mixture to a medium-sized bowl and set aside.  Add the chicken thighs to the original bowl with most of the marinade and toss them to coat the chicken thighs well. Set aside.

Step 3: In the bowl with the 2 tbsp of marinade, add the halved brussels sprouts and toss together well to combine. Set aside.

Step 4: Once the oven is preheated, add the chicken thighs to the prepared baking sheet and put in the oven for 20 minutes.

Step 5: After 20 minutes, remove the baking sheet from the oven and scatter the seasoned brussels sprouts around the chicken thighs. Put back in the oven for 25-30 minutes or until the chicken is cooked through (165F internal temperature) and the skin is crispy.

Step 6: While the chicken and brussels sprouts are roasting, make the pomegranate sauce. To a small pot add all of the sauce ingredients: 1/2 cup pomegranate juice, 1/4 cup honey, 1/4 cup balsamic, zest of one orange, 3 small garlic cloves pressed or grated and 2 tbsp molasses. Heat over medium heat until the sauce starts to bubble / boil and then turn the heat to medium low, cook stirring often, until the sauce reduces by about half and is slightly thicker, about 15-20 minutes. Set aside.

Step 7: To assemble the final dish, garnish with pomegranate arils (seeds) and then pour sauce over the chicken thighs.

Expert tips

• The cut of chicken you use for this recipe matters! Bone-in skin-on chicken thighs provide the most flavourful, juiciest chicken with crispy skin and are super easy to cook.
• Lining the bottom of the pan with parchment paper helps for an easier cleanup!
• If you don’t have a large rimmed sheet pan, you can use two smaller pans, one for the chicken and one for the brussels sprouts.
• A good substitute for honey in the sauce is maple syrup.

Common questions

Can I use another cut of chicken for this sheet pan chicken recipe?
If you use another kind of chicken like boneless skinless chicken breasts or boneless skinless chicken thighs, I recommend cooking at a lower oven temp so you don’t overcook the chicken. The cooking time will also vary.  So, if using boneless skinless chicken breast or boneless skinless chicken thighs, cook at 400F and only cook for 10 minutes first before adding the brussels sprouts. Then after adding the brussels sprouts, cook for 20-25 minutes or so until the chicken is cooked through.

Can I use another type of vegetable instead of brussels sprouts?
Small broccoli florets are a great substitute for the brussels sprouts.

How to store

Store leftovers in an airtight container for up to 2 days, longer than 2 days and the brussels sprouts don’t reheat as well any more.

More Christmas dinner ideas from the blog

Easy and Festive Christmas Salmon (holiday dinner)

One Pot Marry Me Butter Beans (30 minute recipe!)

Easy One Pan Creamy Lemon & Garlic Chicken Gnocchi

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Sheet Pan Pomegranate Chicken with Brussels Sprouts

This Sheet Pan Pomegranate Chicken is an easy Christmas dinner option! With brussels sprouts & a tangy pomegranate sauce, it's a sure winner.

Course dinner

Cuisine American

Keyword chicken, sheet pan

Servings 4

Author Jess

Ingredients

For the chicken and brussels sprouts

• 4 tbsp extra virgin olive oil
• 2 tsp garlic powder
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp onion powder
• 2 tsp salt
• 1/2 tsp ground pepper
• 1 small lemon, juiced
• 6 bone-in skin-in chicken thighs
• 1 1/2 lbs brussels sprouts, trimmed and halved

For the pomegranate sauce

• 1/2 cup pomegranate juice
• 1/4 cup honey
• 1/4 cup balsamic vinegar
• 1 small orange, zested
• 3 small garlic cloves, pressed or grated
• 2 tbsp molasses (or substitute with brown sugar)

Garnish

• 1/2 cup pomegranate arils (seeds)

Instructions

• Preheat the oven to 425F and line a large baking sheet with parchment paper.
• Make the marinade: In a medium bowl whisk together the 4 tbsp olive oil, 2 tsp garlic powder, 1 tsp paprika, 1 tsp ground cumin, 1 tsp onion powder, 2 tsp salt, 1/2 tsp pepper and juice of one small lemon. Remove 2 tbsp of this mixture to another medium bowl and set aside.

  Add the chicken thighs to the original bowl with most of the marinade and toss them to coat the chicken thighs well. Set aside.
• In the bowl with the 2 tbsp of marinade, add the halved brussels sprouts and toss together well to combine. Set aside.
• Once the oven is preheated, add the chicken thighs to the parchment paper lined baking sheet and put in the oven for 20 minutes.
• After 20 minutes, remove the baking sheet from the oven and scatter the seasoned brussels sprouts around the chicken thighs. Put back in the oven for 25-30 minutes or until the chicken is cooked through (165F internal temperature) and the skin is crispy.
• While the chicken and brussels sprouts are roasting, make the pomegranate sauce. To a small pot add 1/2 cup pomegranate juice, 1/4 cup honey, 1/4 cup balsamic, zest of one orange, 3 small garlic cloves pressed or grated and 2 tbsp molasses. Heat over medium heat until the sauce starts to bubble / boil and then turn the heat to medium low, cook stirring often, until the sauce reduces by about half and is slightly thicker, about 15-20 minutes. Set aside.
• To assemble the final dish, garnish with pomegranate arils (seeds) and then serve the chicken thighs drizzled with the pomegranate sauce.

Notes

• The cut of chicken you use for this recipe matters! Bone-in skin-on chicken thighs provide the most flavourful, juiciest chicken with crispy skin and are super easy to cook. 
• If you don't have a large rimmed sheet pan, you can use two smaller pans, one for the chicken and one for the brussels sprouts.
• A good substitute for honey in the sauce is maple syrup.
• Can I use another cut of chicken for this sheet pan chicken recipe? If you use another kind of chicken like boneless skinless chicken breasts or boneless skinless chicken thighs, I recommend cooking at a lower oven temp so you don't overcook the chicken. The cooking time will also vary.  So, if using boneless skinless chicken breast or boneless skinless chicken thighs, cook at 400F and only cook for 10 minutes first before adding the brussels sprouts. Then after adding the brussels sprouts, cook for 20-25 minutes or so until the chicken is cooked through.
• Can I use another type of vegetable instead of brussels sprouts? Small broccoli florets are a great substitute for the brussels sprouts.

The post Sheet Pan Pomegranate Chicken with Brussels Sprouts appeared first on Cooking in my Genes.