Fish and Seafood, Gluten-free

One Pan Roasted Vegetable and Shrimp

Loreto June 14, 2019

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One Pan Roasted Vegetable and Shrimp , a dish full of summer flavor and color and one that I have been waiting for a very long time. The colors give me nothing but smiles and hunger pains. I can’t leave out the aroma that fills our kitchen and house. Sweet peppers, caramelized garden onions, zucchini, eggplant, and not to mention the succulent shrimp. Absolutely mouthwatering!

Song of the day: “The Finer Things” by Steve Winwood.

One Pan Vegetable and Shrimp-feat

One Pan Roasted Vegetable and Shrimp, beauty meets simplistic Italian cooking coming together on a bed of fluffy nutty quinoa bulgar blend.  Nothing says Mediterranean better than roasted vegetables and shrimp on this grain base. Light and so delicious, you will find your fork going into your dish time and again!


Life gets busy……………….

One pan dinners are just what the doctor ordered during these very busy times in our lives. I feel like I have four jobs right now and a wee bit out of balance. Maybe that is because realistically I am working four jobs, lol.

With that being said, these times I feel the exhaustion and stress of not being able to spend time with the ones I love and also do the things I love doing. Cooking for me is one of those such things especially with Nicoletta. Hence this is what makes me feel calm and relaxed, plus I know I am feeding my body well so it can recuperate from my hard working day, and my heart is full because I am doing things with Nicoletta.

You’re probably asking what does that have to do with this dish, well, it has everything to do with it because Nicoletta thought it up and we did most of it together and that my friends make this dish even better. Grab your partner and go do some shopping, then come back home, hop into the kitchen and have some real quality time together making this One Pan Roasted Vegetable and Shrimp!  Oh, most of all, have lots of fun and laughs in the kitchen; that ingredient will surely intensify some already delicious flavors happening here!

Here’s the shopping list:

  • red and yellow peppers
  • spring onions
  • zucchini
  • Asian eggplant
  • garlic
  • some good extra virgin olive oil
  • black tiger shrimp
  • lemons
  • bread crumbs
  • some pantry spices and seasoning 

One Pan Vegetable and Shrimp-roasted veggies-before

Prep time………..

This dish is all about levels of seasoning. It is important to get them packed with flavor and olive oil and herbs like tarragon, sage, basil, marjoram, thyme, oregano, and some rosemary will do the trick. This goes into the oven to get that caramelization process started. It smells amazing right now, I can only imagine what it is going to be like when the heat dances with these veggies.

One Pan Vegetable and Shrimp-roasted veggies 

It’s all about those natural sugars………….

Look at all those juices on the pan and the nice subtle char that has happened from roasting these vegetables. That for me equals a ride on the flavor town express. However, we are not done, there is the shrimp to do. Time to get those black tiger babies all seasoned and into the oven to cook for a bit then it joins the pan of vegetables for the last dance in paradise. 

One Pan Vegetable and Shrimp-quinoa&bulgur

It’s all about the timing……………

Making quick dinner meals takes organization and timing, as a result, you have a delicious and timely meal perfect for our busy lives. Let’s take this recipe for instance. Prep is key and once that is done it is a dance of cooking and preparing because as the vegetables are cooking, we prepare the quinoa & bulgur blend, and once that is in the process of cooking we can prep the shrimp and they go into the oven to cook.

One Pan Vegetable and Shrimp  

The finale is the vegetables and shrimp getting together to share some flavors because it’s all about flavor and texture and this One Pan Roasted Vegetable and Shrimp is all about that!

One Pan Vegetable and Shrimp-pan and quinoa  

Color, color, color………..

You gotta love all the colors of this dish. To me, it makes me feel like I am back in Italy sitting outside enjoying a wonderful dinner on the terrace. I really believe that we eat with our eyes first and by the sounds of the grumbling in my stomach, I think this has passed the visual and aromatic test.



I love this part, to me plating is about presentation and creativity, so it goes something like this.

  • First, the quinoa bulgur goes into a nice bowl. 
  • Secondly a mix of all the vegetables.
  • Thirdly those lovely succulent shrimp.
  • Lastly a drizzle of e.v.o. oil and some parsley.

That’s it. Pretty easy breezy, eh!?

Tasting time…………….

I love the texture of the quinoa and bulgar nice al dente and the nutty earthy flavor pairs so well with the sweetness of the peppers and that juiciness of the zucchini, consequently leaving a plethora of things for the palate to be pleased about. 

These black tiger shrimp is beautiful, tender, succulent and so tasty. I love when you bite into a shrimp and the juices run down my chin and the flavor like butter, smooth and rich. There is no shortage of herbs and those flavor profiles keep popping up with each bite. Can’t forget about those onions, sweet sugary bliss.

A final note……………..

It’s a beautiful sunny warm day, you are sitting on your patio thinking about what to make for dinner. Light bulb moment how about this One Pan Roasted Vegetable and Shrimp.

This is perfect backyard outdoor dinner food, from the colors to the textures and finally in the deliciously balanced flavors, consequently leaving many smiles on the faces of the people you are sharing food with. You can’t get any better than that.


Song of the day: “The Finer Things” by Steve Winwood.

One Pan Vegetable and Shrimp

One Pan Roasted Vegetable and Shrimp

  • Author: Loreto and Nicoletta
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 2-4 1x
  • Category: Main
  • Method: Oven roasting
  • Cuisine: Mediterranean


One Pan Roasted Vegetable and Shrimp , a dish full of summer flavor and color and one that I have been waiting for a very long time. The colors give me nothing but smiles and hunger pains. I can’t leave out the aroma that fills our kitchen and house. Sweet peppers, caramelized garden onions, zucchini, eggplant, and not to mention the succulent shrimp. Absolutely mouthwatering!


For the Bulgur Quinoa Blend:

  • 125 g Bulgur & Quinoa Blend (or any other grains you like)
  • 1 1/4 cups water
  • a good pinch of salt

For the Roasted Vegetables:

  • 2 small  zucchini
  • 1 small Chinese eggplant
  • 2  peppers, yellow and red
  • 2 cloves garlic, skin on
  • pinch of oregano, rosemary, marjoram, tarragon
  • a few sage and basil leaves
  • salt and pepper
  • breadcrumbs
  • e.v.o. oil

For the shrimp:

  • 8 fresh black tiger shrimp
  • 1 Tbsp evo oil
  • 1/4 lemon, squeezed
  • a dash of paprika, white pepper, salt, onion powder, garlic powder
  • 1 basil leaf
  • 2 sprigs thyme
  • 1 Tbsp chopped parsley


  • e.v.o. oil
  • fresh chopped parsley


For the Quinoa Bulgur blend:

  1. Bring water and salt to a boil in a medium sauce pan.
  2. Add the quinoa bulgur blend to the boiling water and stir. Cover and simmer on low for 10 minutes.
  3. Turn off heat and remove saucepan and let stand covered for 5 minutes. Fluff with a fork.

For the Vegetables:

  1. Preheat the oven to 375° F.
  2. Wash vegetables and slice or cut into -more or less- the same size and thickness.
  3. Drizzle 1 tsp each evo oil on two large baking sheets and spread to coat pan. Arrange sliced/cut vegetables on the sheet. Sprinkle with fresh or dried herbs, salt and pepper, bread crumbs and drizzle with evo oil.
  4. Set in the preheated oven and cook for about 15 minutes.
  5. Remove from oven and leave the heat on.


  1. Peel, de-vein and wash shrimp. Pat dry with some paper towel and toss into a bowl.
  2. Drizzle in olive oil and all the herbs and spices and toss till well incorporated.
  3. Place in hot oven on a baking tray and roast for 4 minutes. Turn over and cook for an additional 2 minutes.
  4. Place in pan with roasted vegetables and back into hot oven for another 8 minutes. Take out of oven.


  1. Place some quinoa & bulgur into a bowl.
  2. Arrange some of the roasted vegetables and shrimp on top/side and finish with a drizzle of olive oil and some fresh chopped parsley
  3. Ready to serve.



  1. The vegetables and shrimp could be done on a barbecue on a perforated pan.
  2. We use organic ingredients however you can use whatever you have or can find.
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  • Avatar
    Reply Gloria | Homemade & Yummy June 17, 2019 at 1:40 pm

    Loving this one-pan dinner wonder. Perfect for busy weeknights…or even weekends when you just want a break from cooking. So much better than takeout. We always have shrimp in the freezer. This is a great place to use it.

    • Loreto
      Reply Loreto June 19, 2019 at 5:33 am

      I agree Gloria that home made food is better than take out. If you really think about it you could save a mound of money when cooking at home. Take out could get really expensive. Thanks for your lovely comment!

  • Avatar
    Reply penelopi June 18, 2019 at 3:24 am

    What a great combination! I never tried Shrimps with quinoa. I normally make Quinoa only with veggies.

    • Loreto
      Reply Loreto June 19, 2019 at 5:27 am

      Hi Penelope, I think you are going to love the play on texture and flavor between the quinoa and shrimp. They truly compliment each other! Thank you for commenting!
      Have a great day!

  • Avatar
    Reply Elaine Benoit June 18, 2019 at 6:07 am

    I’m on board with easy and delicious! This roasted veggie and shrimp looks perfect! I could eat shrimp any day of the week and I can’t wait to try your fabulous recipe.

    • Loreto
      Reply Loreto June 19, 2019 at 5:24 am

      Hi Elaine, I totally agree with you on the shrimp addiction especially when they are fresh and so plump and juicy! Thanks for checking this colorful dish out!
      Happy cooking!

  • Avatar
    Reply Kylie | Midwest Foodie June 18, 2019 at 12:55 pm

    I love that this is all made in one pan! Those are my favorite kind of dinners – and I’m always looking for new shrimp recipes. Can’t wait to try this weekend! Thanks for sharing!

    • Loreto
      Reply Loreto June 19, 2019 at 5:23 am

      Thank you Kylie. The flavors that mingle together in this dish are superb and visually enlightening. So happy you are going to try it!
      Thank you!

  • Avatar
    Reply Michelle June 20, 2019 at 9:51 am

    This is such a great quick dinner, and so colourful too. Love all the flavours in this. So perfect for busy weeknights.

    • Loreto
      Reply Loreto June 24, 2019 at 12:16 pm

      Hi Michelle, yes our weeknights are so busy and it is nice to have something that looks so elaborate and colorful not to mention delicious, and made so easy. A great way to show some self love!

  • Avatar
    Reply Denise June 20, 2019 at 1:37 pm

    What a fantastic meal! I love roasted veggies, shrimp and one pan cooking. This is a win all the way around with me!

    • Loreto
      Reply Loreto June 24, 2019 at 12:13 pm

      Thank you , it is so beautiful and all those aromas dancing around makes for some hungry family or friends affair.
      Have a great week Denise!

  • Avatar
    Reply Anna June 23, 2019 at 7:28 am

    What a great dish, so full of flavour and so colourful! I love mixing quinoa with veggies too, addition of shrimp is great for some extra protein, and more texture! Perfect meal for the summery evening!

    • Loreto
      Reply Loreto June 24, 2019 at 12:09 pm

      Hi Anna, thank you. Would it not be great to get together for an outside back yard feast. Foodies loving what foodies do!
      Have a wonderful week!

  • Avatar
    Reply Marisa F. Stewart June 23, 2019 at 11:56 am

    What a perfect meal for those of us who love to be outside and not take too much time preparing meals in the hot kitchen. I can imagine us dining al fresco with a delicious dish loaded with veggies. We always have shrimp on hand. This recipe will definitely be on the menu this week.

    • Loreto
      Reply Loreto June 24, 2019 at 12:06 pm

      Hi Marisa, you painted a lovely picture and I wanted to be in it right away. There is nothing like being outside cooking having great conversations and cooking up a great summer meal!
      Happy back yard cooking!
      Loreto out!

  • Avatar
    Reply Veronika's Kitchen June 23, 2019 at 1:53 pm

    I love recipes that are made in one pan sheet! Less work, less dirty dishes, and so tasty! Will work great for both, busy weeknight or lazy weekend!)

    • Loreto
      Reply Loreto June 24, 2019 at 12:05 pm

      Hi Veronika, I did use a couple pans but finished together in one pan, just because of the cooking times. Wanted those veggies just right and the shrimp succulent!
      Have fun cooking
      Ciao, Loreto

  • Avatar
    Reply Karyl D Henry June 23, 2019 at 8:26 pm

    Oh man this looks fabulous! I’m not a fan of eggplant, but I’m loving everything else in the dish. I’m adding this one to my must-make list for sure

    • Loreto
      Reply Loreto June 24, 2019 at 12:01 pm

      Thank you Karyl, no worries about the eggplant many don’t like it but there are plenty of options!
      Happy summer cooking!

  • Avatar
    Reply Claire | The Simple, Sweet Life June 23, 2019 at 10:18 pm

    I love the colorful vegetable medley and all the fantastic flavors you’ve got going in this dish. Unfortunately I’m not able to eat shrimp, but maybe I could substitute it with another kind of seafood. I’m sure it would be delicious!

    • Loreto
      Reply Loreto June 24, 2019 at 12:00 pm

      Hi Claire yes some lobster or even crab legs or some fish would be perfect. How about scallops. My daughter cannot eat any seafood but however we are very creative so the world of food is our oyster!

      Have a wonderful foodie day!

  • Avatar
    Reply Cathleen @ A Taste of Madness June 23, 2019 at 11:39 pm

    Omg, yes. I totally agree. It has been so busy lately, one pan meals are EXACTLY what the doctor ordered!! I love making shrimp in the summer too so this is perfect

    • Loreto
      Reply Loreto June 24, 2019 at 11:59 am

      Thank you Cathleen, summer is my favorite season and shrimp is the perfect food to eat during those beautiful days and nights. It being so easy to make just takes it over the top for me!
      Happy summer to you!

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