Dinner

Sheet Pan Parmesan Shrimp and Veggies Pressure Cooker Recipe

ByNaomi Fletcher December 29, 2025December 29, 2025

Introduction

This Sheet Pan Parmesan Shrimp and Veggies recipe is a quick and delicious way to enjoy a healthy, flavorful meal. Tender roasted vegetables paired with juicy, parmesan-coated shrimp come together effortlessly, especially with the help of your oven. It’s perfect for busy weeknights when you want something satisfying without a lot of fuss.

A close-up view of cooked shrimp arranged in a single layer on a white plate, each shrimp's orange-pink tail curling upwards, with golden-brown grilled marks across the slightly translucent white flesh. Sprinkled evenly on top are small green herb leaves and small black pepper specks. The background shows a white marbled surface, giving a clean and bright look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 head broccoli, cut into 1-inch florets
1 red onion, diced into 1-inch pieces
0.5 cauliflower, cut into 1-inch florets
1 cup grape or cherry tomatoes, halved if large
0.25 cup olive oil, divided
1.5 teaspoons kosher salt, divided
1 pound large shrimp, peeled and deveined
0.5 cup Parmesan cheese, freshly grated, divided
0.5 teaspoon dried oregano
1 teaspoon fresh lemon zest

Instructions

Step 1: Preheat your oven to 425°F.
Step 2: In a large mixing bowl, toss broccoli, red onion, cauliflower, and tomatoes with 2 tablespoons olive oil and 1 teaspoon kosher salt.
Step 3: Spread the vegetables in a single layer on a sheet pan.
Step 4: Roast the vegetables for 20 minutes, stirring halfway through to ensure even cooking.
Step 5: In another bowl, toss the shrimp with the remaining olive oil, 0.5 teaspoon kosher salt, dried oregano, lemon zest, and half of the Parmesan cheese.
Step 6: After the vegetables are roasted, arrange the shrimp on top and sprinkle with the remaining Parmesan cheese.
Step 7: Roast for an additional 8–10 minutes, until the shrimp are pink and firm. Serve hot.

Tips & Variations

For extra brightness, serve with lemon wedges or sprinkle more Parmesan just before serving.
You can swap out vegetables depending on what you have on hand—zucchini or bell peppers work well.
Make sure not to overcook the shrimp; watch closely during the last roasting step to keep them tender.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently in the oven or microwave to keep the shrimp from becoming rubbery.