- 2 days ago
- 2 min read
⸻
Summer dinners don’t have to be complicated. This Garden-to-Table Sheet Pan Shrimp & Summer Vegetables recipe brings together fresh Roma tomatoes from the garden, tender yellow crookneck squash, sweet roasted red peppers, and juicy shrimp for an easy one-pan meal. Everything roasts together until the vegetables are perfectly tender and the tomatoes create a light, flavorful sauce that’s perfect spooned over jasmine rice. It’s simple, fresh, and full of summer flavor.
⸻
⸻
Tools from the Kitchen:
Sheet pan
Aluminum foil or parchment paper
Large mixing bowl
Cutting board
Chef’s knife
Measuring spoons
Wooden spoon or spatula
Saucepan (for jasmine rice)
⸻
Ingredients:
14 large shrimp, peeled and deveined
2–3 medium yellow crookneck squash, sliced into ½-inch rounds (halve larger slices)
½ red bell pepper, thinly sliced
1½–2 cups chopped Roma tomatoes
1 lemon, cut into wedges
2 tablespoons olive oil
3 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional)
2 servings jasmine rice, prepared according to package directions
⸻
Prepare:
Preheat oven to 425°F. Line a sheet pan with aluminum foil or parchment paper.
In a large bowl, combine the squash, Roma tomatoes, red pepper, and lemon wedges.
Add 1 tablespoon olive oil, half of the minced garlic, half of the thyme, half the salt, and half the pepper. Toss until everything is evenly coated.
Spread the vegetables into an even layer on the prepared sheet pan.
Roast for 20 minutes, stirring once halfway through.
While the vegetables roast, prepare the jasmine rice according to package directions.
In the same bowl, toss the shrimp with the remaining olive oil, garlic, thyme, salt, pepper, and optional crushed red pepper flakes.
Remove the sheet pan from the oven and nestle the shrimp among the roasted vegetables.
Return the pan to the oven and bake 8–10 minutes, or until the shrimp are pink and cooked through.
Squeeze the roasted lemon wedges over the shrimp and vegetables before serving.
Serve over hot jasmine rice, spooning the roasted tomato juices over each serving.
⸻
Notes from the Kitchen:
Roasting the vegetables first ensures the squash and peppers become tender before adding the shrimp.
Fresh garden Roma tomatoes create a light, rustic sauce as they roast.
Thinly slicing the peppers helps them cook until soft and sweet.
Roasted lemon adds a mellow citrus flavor that’s perfect squeezed over the finished dish, rember to remove lemon wedges before serving.
This recipe is easy to customize with whatever summer vegetables you have on hand.
⸻
Comments