Go Back
+ servings
sheet pan summer shrimp and veggies
Print Recipe
5 from 1 vote

Sheet Pan Summer Shrimp & Veggies (Whole30 Paleo Keto)

Sheet Pan Summer Shrimp and Veggies (Whole30 Paleo Keto) - succulent shrimp and summer veggies with a garlic herb seasoning, all baked on one pan! Quick, nutritious, and so tasty!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 232kcal


  • 2 zucchini, cut into chunks
  • 1 orange bell pepper, cut into chunks
  • 1 pint cherry tomatoes
  • 1 lb raw deveined shrimp
  • 2 tablespoons avocado oil divided
  • 2 tablespoons homemade italian seasoning blend see recipe below or use store bought
  • 2 teaspoons minced garlic
  • fresh parsley


  • Preheat oven to 375 degrees.  Rinse shrimp and lay on paper towels to dry.  Blot well to absorb extra moisture.
  • Add zucchini, peppers, and tomatoes to a large bowl.  Add 1 tablespoon of the avocado oil, 1 tablespoon of the italian seasoning, and 1 teaspoon of garlic.  Stir to combine.  Spread veggies into a single layer on a large baking sheet and bake for 10 minutes.
  • While veggies are baking, add the shrimp to the bowl along with the remaining oil, seasoning, and garlic.  Stir to combine.
  • Remove veggies from oven and add the shrimp to the pan.  Bake shrimp and veggies for an additional 8-10 minutes, or until shrimp are pink and cooked through.  Garnish with fresh parsley if desired.


Calories: 232kcal | Carbohydrates: 12g | Protein: 26g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 285mg | Sodium: 904mg | Potassium: 708mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1750IU | Vitamin C: 87.9mg | Calcium: 238mg | Iron: 4.6mg