16 One-Pan Shrimp and Vegetable Dinners

These one-pan shrimp and vegetable dinners are designed to cook quickly with minimal cleanup. Each recipe serves about four. Cook slower vegetables first, then add shrimp near the end; shrimp are done when opaque and just curled.

1. Lemon Garlic Shrimp with Asparagus

Asparagus roasts first, then quick-cooking shrimp finish on the same pan.

Ingredients

• 1 lb shrimp, peeled
• 1 bunch asparagus
• 2 tbsp olive oil
• 2 garlic cloves
• 1 lemon
• 1/2 tsp paprika.

Instructions

1. Heat oven to 425°F. Toss asparagus with half the oil and roast 8 minutes. Add shrimp tossed with remaining oil, garlic, paprika, salt, and lemon. Roast 6–8 minutes until shrimp are opaque.

2. Shrimp, Broccoli, and Brown Rice Skillet

Broccoli and shrimp get a quick ginger-garlic sauce over brown rice.

Ingredients

• 1 lb shrimp
• 4 cups broccoli florets
• 2 cups cooked brown rice
• 2 garlic cloves
• 1 tsp grated ginger
• 2 tbsp coconut aminos
• 1 tbsp olive oil.

Instructions

1. Steam broccoli in a covered skillet with 2 tbsp water for 3 minutes. Add oil, garlic, and ginger; cook 30 seconds. Add shrimp and coconut aminos; stir-fry until opaque. Serve with rice.

3. Mediterranean Shrimp with Tomatoes and Zucchini

Zucchini and tomatoes simmer with oregano, garlic, and shrimp.

Ingredients

• 1 lb shrimp
• 2 zucchini, diced
• 2 cups cherry tomatoes
• 2 garlic cloves
• 1 tsp oregano
• 1 tbsp olive oil
• 1/3 cup feta.

Instructions

1. Sauté zucchini in oil 5 minutes. Add garlic, tomatoes, and oregano; cook until tomatoes soften. Add shrimp and cook 3–4 minutes until opaque. Sprinkle with feta and parsley.

4. Shrimp Fajita Sheet Pan

Bell peppers and onions roast alongside cumin-seasoned shrimp.

Ingredients

• 1 lb shrimp
• 2 bell peppers, sliced
• 1 onion, sliced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 8 tortillas
• lime.

Instructions

1. Heat oven to 425°F. Toss peppers and onion with oil and half the spices; roast 12 minutes. Add shrimp tossed with remaining spices and roast 6–8 minutes until opaque. Serve in warm tortillas with lime.

5. Coconut Shrimp and Vegetable Curry

Coconut milk and curry spices make a quick sauce for vegetables and shrimp.

Ingredients

• 1 lb shrimp
• 1 can light coconut milk
• 2 cups cauliflower florets
• 1 carrot, sliced
• 1 cup green beans
• 1 tbsp curry powder
• 2 cups cooked rice.

Instructions

1. Simmer cauliflower, carrot, green beans, coconut milk, and curry powder for 10 minutes. Add shrimp and cook 3–4 minutes until opaque. Serve over rice.

6. Shrimp, White Bean, and Kale Skillet

Cannellini beans and kale make a quick skillet base for garlic shrimp.

Ingredients

• 1 lb shrimp
• 1 can cannellini beans
• 3 cups chopped kale
• 1 cup broth
• 2 garlic cloves
• 1 tbsp olive oil
• lemon.

Instructions

1. Warm oil and garlic in a skillet. Add beans and broth; simmer 5 minutes. Stir in kale until wilted. Add shrimp and cook until opaque, about 4 minutes. Finish with lemon.

7. Pesto Shrimp with Green Beans

Pesto and lemon coat crisp-tender green beans and quick shrimp.

Ingredients

• 1 lb shrimp
• 12 oz green beans
• 1/3 cup pesto
• 1 tbsp olive oil
• 1 lemon
• 2 cups cooked quinoa.

Instructions

1. Sauté green beans in oil with 2 tbsp water, covered, for 4 minutes. Add shrimp and cook until opaque. Remove from heat and toss with pesto and lemon. Serve over quinoa.

8. Shrimp and Sweet Potato Hash

Sweet potato cubes, peppers, and shrimp make a colorful skillet dinner.

Ingredients

• 1 lb shrimp
• 1 large sweet potato, diced
• 1 bell pepper
• 1/2 onion
• 1 tsp smoked paprika
• 1 tbsp olive oil.

Instructions

1. Cook sweet potato in oil with 2 tbsp water, covered, for 8–10 minutes until nearly tender. Add pepper, onion, and paprika; cook 4 minutes. Add shrimp and cook until opaque.

9. Shrimp, Corn, and Tomato Succotash

Corn, lima beans, and tomatoes turn shrimp into a fresh skillet meal.

Ingredients

• 1 lb shrimp
• 1 cup corn
• 1 cup lima beans
• 1 cup cherry tomatoes
• 1 tbsp olive oil
• 1/4 cup basil
• 1 lemon.

Instructions

1. Sauté corn and lima beans in oil for 5 minutes. Add tomatoes and cook until they begin to burst. Add shrimp and sauté until opaque. Finish with basil and lemon.

10. Ginger Shrimp with Snap Peas

Snap peas and carrots stay crisp in this fast ginger skillet.

Ingredients

• 1 lb shrimp
• 8 oz snap peas
• 1 carrot, julienned
• 1 tbsp grated ginger
• 2 garlic cloves
• 1 tbsp coconut aminos
• 1 tbsp sesame oil.

Instructions

1. Heat sesame oil in a wide skillet. Cook snap peas and carrot 3 minutes; add ginger and garlic. Add shrimp and coconut aminos and stir-fry 3–4 minutes until shrimp are opaque.

11. Shrimp, Spinach, and Orzo

Orzo cooks with tomatoes and spinach for a quick one-pan dinner.

Ingredients

• 1 lb shrimp
• 1 cup orzo
• 2 1/2 cups broth
• 1 cup cherry tomatoes
• 2 cups spinach
• 1 lemon
• 1 tbsp olive oil.

Instructions

1. Toast orzo in oil for 1 minute. Add broth and tomatoes; simmer 8 minutes, stirring. Add shrimp and cook 3–4 minutes until opaque; fold in spinach and lemon juice.

12. Cajun Shrimp with Okra and Peppers

Mild Cajun seasoning flavors shrimp, okra, and bell pepper.

Ingredients

• 1 lb shrimp
• 2 cups sliced okra
• 1 bell pepper
• 1 tsp Cajun seasoning
• 1 tbsp olive oil
• 2 cups cooked rice
• 1 lemon.

Instructions

1. Sauté okra and pepper in oil 6 minutes until tender. Add shrimp and Cajun seasoning; cook until opaque. Serve over rice with lemon.

13. Shrimp and Roasted Cauliflower Tray

Roasted cauliflower and lemon make a simple sheet-pan base for shrimp.

Ingredients

• 1 lb shrimp
• 1 large cauliflower, florets
• 2 tbsp olive oil
• 1 tsp cumin
• 1 lemon
• parsley.

Instructions

1. Heat oven to 425°F. Toss cauliflower with oil, cumin, salt, and pepper; roast 20 minutes. Add shrimp and lemon slices; roast 6–8 minutes until shrimp turn opaque. Finish with parsley.

14. Greek Shrimp with Artichokes and Peppers

Artichoke hearts and peppers simmer with shrimp, oregano, and tomatoes.

Ingredients

• 1 lb shrimp
• 1 can artichoke hearts
• 1 red bell pepper
• 1 cup diced tomatoes
• 1 tsp oregano
• 1 tbsp olive oil
• 1/3 cup feta.

Instructions

1. Sauté pepper in oil until tender. Add artichokes, tomatoes, and oregano; simmer 5 minutes. Stir in shrimp and cook until opaque. Top with feta.

15. Shrimp and Cabbage Coconut Skillet

Cabbage and carrots soften in coconut milk with lime and cilantro.

Ingredients

• 1 lb shrimp
• 4 cups shredded cabbage
• 1 carrot, shredded
• 1/2 cup coconut milk
• 1 lime
• 1 tbsp olive oil
• cilantro.

Instructions

1. Sauté cabbage and carrot in oil for 5 minutes. Add coconut milk and simmer 3 minutes. Stir in shrimp and cook until opaque, about 4 minutes. Finish with lime and cilantro.

16. Lemon Shrimp with Peas and Asparagus

Peas, asparagus, and lemon make a light skillet dinner with Parmesan.

Ingredients

• 1 lb shrimp
• 1 bunch asparagus, cut
• 1 cup peas
• 1 tbsp olive oil
• 1 lemon
• 1/4 cup Parmesan
• 2 cups cooked farro.

Instructions

1. Sauté asparagus in oil 5–6 minutes. Add peas and shrimp; cook until shrimp are opaque. Finish with lemon zest, juice, and Parmesan. Serve over farro.

Storage

Refrigerate shrimp leftovers promptly and use within 3–4 days. Reheat gently just until hot to avoid toughening the shrimp.