Oven-roasted shrimp with spring vegetables

Total Time
40 min
10 min
30 min
Roasting shrimp is so easy! First, let the oil and aromatics meld as the oven comes up to temperature, then add the shrimp and vegetables to cook them in a few minutes. We use cauliflower, sugar snap peas, and snow peas as a nod to fresh spring produce, but you can use whatever is in season or what you've got in the fridge, like broccoli or bell peppers, or even frozen peas if that's all that's available. Just be sure to stir up all those delicious browned bits at the bottom of the pan to toss with the shrimp—that's where a lot of the flavor is!


Olive oil

1½ Tbsp

Rosemary sprig

1 item(s)

Minced garlic

2 tsp

Red pepper flakes

¼ tsp

Uncooked shrimp

32 medium, peeled and deveined

Uncooked cauliflower

1 cup(s), florets

Uncooked sugar snap peas

½ cup(s)

Snow peas

½ cup(s)

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

White balsamic vinegar

2 tsp


  1. Mix the olive oil, rosemary, garlic, and red pepper flakes in a large roasting or broiler pan. Set on the middle rack of the oven and turn the oven to 400F. Cook undisturbed for 10 minutes or until fragrant.
  2. Add the shrimp, cauliflower, sugar snap peas, and snow peas; toss well to coat. Continue roasting for 8 minutes, until the vegetables are crisp-tender and the shrimp are pink and firm, about 8 minutes, stirring once.
  3. Remove the pan from the oven. Add the vinegar, salt, and pepper; stir quickly and well to get any browned bits up off the bottom of the pan.
  4. Serving size: 8 shrimp and 1/2 cup vegetables