Food and Recipes Quick and Easy Dinner Sheet Pan Shrimp and Vegetables with Rice Recipe Succulent, fresh-from-the-gulf shrimp is usually reserved for a special meal on the weekends. However, in less than thirty minutes, your family can enjoy shrimp, rice, and flavorful vegetables with this quick and easy sheet pan supper recipe. It's a great way to spice up your weeknight dinner routine from the usual easy chicken or pork chops (which are still always great in our book). Adding the ingredients in stages to the sheet pan ensures that the vegetables cook through and the shrimp stays juicy, while still keeping clean-up minimal! To keep prep time under thirty minutes, we call for microwaveable rice, but feel free to substitute your favorite rice or grain, such as quinoa or couscous, or to use your trusty rice cooker. We love any dinner that makes our day easier from prep to clean-up, so this dish is a winner any day of the week. By Adam Dolge Adam Dolge Adam Dolge is a recipe developer, test cook and award-winning journalist with nearly 20 years experience writing for newspapers, magazines and websites. He graduated with honors from the Culinary Institute of America and his work has appeared in many national food magazines and websites, including Southern Living, EatingWell, Real Simple, and Food & Wine. Follow him on Instagram. Southern Living's editorial guidelines Updated on August 14, 2017 Print Share Share Tweet Pin Email Photo: Photo: Victor Protasio; Prop Styling: Mary Clayton Carl; Food Styling: Emily Nabors Hall Active Time: 10 mins Total Time: 25 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 2 tablespoons olive oil 1 tablespoon minced garlic (about 3 garlic cloves) 1/4 teaspoon crushed red pepper 1 1/2 teaspoons fresh thyme leaves, divided 1 pound raw medium shrimp, peeled and deveined 1 pint grape tomatoes 1 medium zucchini, cut diagonally into 1/2-inch slices (about 1 cup) 1 medium-size yellow squash, cut diagonally into 1/2-inch slices (about 1 cup) 1 lemon, cut into quarters 1 teaspoon kosher salt 1/2 teaspoon black pepper 2 (8.5-oz.) pouches microwavable basmati rice Directions Preheat broiler with oven rack 6 inches from heat. Stir together olive oil, garlic, crushed red pepper, and 3/4 teaspoon of the thyme in a small bowl. Place shrimp and tomatoes in 2 separate bowls. Combine zucchini and yellow squash in a third bowl. Toss each with one-third of oil mixture. Heat a rimmed baking sheet in the oven, 2 minutes. Add zucchini, squash, and lemon (flesh side up) to hot baking sheet, and bake until squash begins to soften, about 5 minutes. Add tomatoes, and bake until tomatoes begin to burst, about 5 minutes. Stir in shrimp; bake until shrimp are cooked through and zucchini is tender and lightly browned, about 5 minutes. Remove from oven, and sprinkle with salt and pepper. Squeeze juice from roasted lemon over vegetables; stir to combine. Cook rice according to package directions. Divide rice, shrimp, and vegetables among 4 plates. Top evenly with remaining 3/4 teaspoon thyme. Print Nutrition Facts (per serving) 371 Calories 11g Fat 48g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 371 % Daily Value * Total Fat 11g 14% Total Carbohydrate 48g 17% Dietary Fiber 3g 11% Protein 22g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.