Sheet Pan Shrimp Rice Bowl: Easiest Weeknight Dinner

December 12, 2025

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Sheet pan shrimp rice bowl – the answer to busy weeknights and flavorful cravings! This sheet pan shrimp rice bowl recipe is inspired by my grandmother’s knack for turning simple ingredients into something extraordinary. I remember watching her effortlessly toss shrimp with spices and veggies, filling our kitchen with the most incredible aroma. Now, I've streamlined her method, using a single sheet pan to create a complete, delicious meal with minimal cleanup. Seriously, this entire dish cooks on one pan!

Why You Will Love This sheet pan shrimp rice bowl Recipe

This sheet pan shrimp rice bowl will become your new go to! What’s not to love? It’s the perfect combination of comfort and speed, delivering a satisfying meal in under an hour. The vibrant flavors, tender shrimp, and perfectly cooked veggies make every bite an explosion of goodness.

Plus, this recipe is endlessly customizable. Add your favorite vegetables, adjust the spice level to your liking, or even swap the rice for quinoa. It’s a flexible and forgiving recipe that’s perfect for beginner cooks and seasoned chefs alike. The best part: cleanup is a breeze! One pan and you’re done. If you’re looking for quick and healthy inspiration, you might also enjoy this recipe for Salmon Quinoa Bowls.

Ingredients Needed for This sheet pan shrimp rice bowl Recipe

For the Shrimp & Veggies:

1 pound large shrimp, peeled and deveined
1 red bell pepper, cut into bite size pieces
1 orange bell pepper, cut into bite size pieces
1 zucchini, cut into half moons
1 red onion, cut into wedges
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste

For the Rice:

2 cups cooked rice (white or brown)

Optional Toppings:

Sesame seeds
Chopped green onions
Sriracha mayo

How to Make This sheet pan shrimp rice bowl Recipe

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
In a large bowl, combine the shrimp, bell peppers, zucchini, and red onion.
In a separate small bowl, whisk together the olive oil, soy sauce, honey, minced garlic, smoked paprika, and red pepper flakes (if using). Pour the dressing over the shrimp and vegetables, tossing to coat evenly. Season with salt and pepper to taste.
Spread the shrimp and vegetable mixture in a single layer on the prepared sheet pan.
Bake for 12 to 15 minutes, or until the shrimp is pink and cooked through and the vegetables are tender crisp.
While the shrimp and vegetables are baking, cook your rice according to package instructions. If you’re looking for a lighter snack to munch on while you prepare this delicious meal, you should totally try this Protein Cookie Recipe.
Once the shrimp and vegetables are cooked, remove the sheet pan from the oven.

Divide the cooked rice into bowls. Top with the sheet pan shrimp and vegetables.
Garnish with sesame seeds, chopped green onions, and a drizzle of sriracha mayo, if desired. Serve immediately

How to Serve This sheet pan shrimp rice bowl Recipe

Serve your sheet pan shrimp rice bowl immediately for the best flavor and texture. You can present it family style directly from the sheet pan, or portion it into individual bowls.

For a complete meal, consider pairing this dish with a side salad or steamed broccoli. You can also add a squeeze of fresh lime juice for a burst of citrus. Those who enjoy raw fish might also appreciate Hamachi Crudo.

For plating, consider using shallow bowls to showcase the colorful ingredients. Arrange the shrimp and vegetables attractively over the rice, and sprinkle with your favorite toppings.

How to Store This sheet pan shrimp rice bowl Recipe

Leftover sheet pan shrimp rice bowl can be stored in the refrigerator for up to 3 days.

To refrigerate, allow the shrimp and rice to cool completely before transferring them to airtight containers. Store the rice and shrimp mixture separately to prevent the vegetables from becoming soggy.

Reheat the shrimp and vegetables in a skillet over medium heat, or in the microwave. You can also reheat the rice separately using the microwave or stovetop.

Freezing this dish is not recommended, as the texture of the shrimp and vegetables may change upon thawing.

Tips to Make This sheet pan shrimp rice bowl Recipe

For ingredient swaps, feel free to use any vegetables you have on hand such as broccoli, asparagus, or snap peas.
For success, don’t overcrowd the sheet pan, this will steam the vegetables instead of roasting them. Use two sheet pans if necessary.
A common mistake is overcooking the shrimp. Cook just until pink and opaque to achieve a tender texture.
Pro tip: Marinating the shrimp for at least 30 minutes will enhance the flavor.

Helpful Notes for This sheet pan shrimp rice bowl Recipe

The type of rice you use is entirely up to you. White rice cooks quicker, while brown rice offers a nuttier flavor and more fiber.

For a healthier twist, consider using cauliflower rice or quinoa as a base.

Make sure your shrimp is fully thawed and patted dry before cooking to ensure proper browning.

Variation of This sheet pan shrimp rice bowl Recipe

For a spicy kick, add a pinch of cayenne pepper to the dressing or top with a drizzle of your favorite hot sauce.

During the summer months, add fresh corn kernels and chopped tomatoes to the sheet pan for a seasonal twist.

Consider adding pineapple chunks for a sweet and savory flavor combination.

Frequently Asked Questions

What is a sheet pan shrimp rice bowl?

A sheet pan shrimp rice bowl is a complete meal cooked on a single sheet pan, typically including shrimp, vegetables, and rice. This cooking method minimizes cleanup and allows for easy flavor infusion.

How do you prevent shrimp from overcooking on a sheet pan?

To prevent overcooking shrimp, add them to the sheet pan later in the cooking process than the vegetables or other ingredients. Smaller shrimp cook faster, so monitor them closely and remove the pan from the oven when they turn pink and opaque.

Can I use frozen shrimp for a sheet pan shrimp rice bowl?

Yes, frozen shrimp can be used, but make sure to thaw them completely and pat them dry before seasoning and adding them to the sheet pan. Remove as much excess water as possible to ensure the shrimp roast properly.

What kind of rice goes best with sheet pan shrimp?

White jasmine rice or brown rice work well. You can cook the rice separately on the stovetop or in a rice cooker, or use pre-cooked rice to save time. Make sure the rice is cooked before you add the shrimp and roast it all together.

Conclusion

I hope you enjoy this easy and delicious sheet pan shrimp rice bowl recipe as much as I do! It's a fantastic way to get a healthy and flavorful meal on the table quickly. I'm confident this sheet pan shrimp rice bowl will become a family favorite in no time. I would love to hear what you think in the comments below!