SHEET PAN SHRIMP RECIPE You’ll Make on Repeat: 20 Minutes, One Pan, All Flavor

Forget the “what’s for dinner?” dread. This is the weeknight flex that makes you look like you hired a private chef—without dirtying more than one pan. Juicy shrimp, caramelized veggies, and a punchy lemon-garlic butter that tastes like a fancy restaurant’s secret sauce.

Ready in less time than it takes to scroll your feed. If fast, bold, and ridiculously satisfying is your vibe, this sheet pan shrimp recipe is your new power move.

What Makes This Special

This isn’t just shrimp tossed on a tray. It’s high-heat roasting that sears flavor into every bite while the veggies soak up the garlicky, herby butter.

You get char, you get tenderness, you get brightness from lemon and heat from chili flakes—aka balance.

The method is smart: start the vegetables first, then add the shrimp late so nothing overcooks. The result? Sweet, snappy shrimp and deeply roasted veggies finished with zippy lemon and fresh herbs. It’s the dinner trifecta: fast, clean, craveable.

Shopping List – Ingredients

• 1.5 pounds large shrimp (16–20 count), peeled and deveined, tails on or off
• 1 pound baby potatoes, halved or quartered if large
• 1 red bell pepper, sliced into strips
• 1 small red onion, sliced into wedges
• 1 cup cherry tomatoes
• 3 tablespoons olive oil, divided
• 3 tablespoons unsalted butter, melted (or sub 2 tbsp for lighter)
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon dried oregano or Italian seasoning
• Fresh parsley, chopped (about 1/4 cup)
• Kosher salt and black pepper
• Optional add-ins: asparagus spears, zucchini, corn rounds, or sliced andouille for a Cajun twist

The Method – Instructions

1. Preheat and prep the pan: Heat oven to 450°F (230°C).

   Line a rimmed sheet pan with parchment for easy cleanup. Place the pan in the oven to preheat for extra browning—yes, the pan gets hot on purpose.

2. Par-cook the potatoes: Toss baby potatoes with 1 tablespoon olive oil, salt, and pepper. Carefully spread onto the hot pan.

   Roast 12–15 minutes until edges start to brown.

3. Mix your flavor butter: In a bowl, combine melted butter, remaining 2 tablespoons olive oil, minced garlic, lemon zest, lemon juice, smoked paprika, red pepper flakes, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk. Smell that?

   That’s winning.

4. Season the shrimp: Pat shrimp very dry. Toss with 2–3 tablespoons of the lemon-garlic mixture. Reserve the rest for finishing and veggies.
5. Add the veggies: Pull the pan out.

   Add bell pepper, red onion, and cherry tomatoes to the potatoes. Drizzle with half of the remaining lemon-garlic mixture. Toss right on the pan.

   Roast 8 minutes.

6. Finish with shrimp: Scoot veg to the edges, spread shrimp in a single layer in the center. Roast 5–7 minutes until shrimp are pink and just curled (C-shape, not O-shape).
7. Final gloss and herbs: Remove from oven, drizzle remaining lemon-garlic butter over everything. Sprinkle parsley.

   Taste and adjust salt, pepper, and lemon.

8. Serve smart: Plate as-is for a low-carb win, or serve over rice, orzo, quinoa, or garlicky toast to mop the juices. Finish with extra lemon wedges because you’re classy like that.

Preservation Guide

Fridge: Store leftovers in an airtight container up to 2 days. Shrimp texture declines after that—don’t push it.

Reheat: Quick and gentle.

Best method: warm in a skillet over medium heat 2–3 minutes with a splash of broth or water. Oven at 325°F for 6–8 minutes also works. Microwaves make shrimp rubbery—use 50% power and short bursts if you must.

Freezer: Raw shrimp freezes great; cooked shrimp, not so much.

If meal-prepping, freeze the raw seasoned shrimp separately and thaw in the fridge before roasting. Roasted veggies do not freeze well (texture gets mushy).

What’s Great About This

• One pan, minimal mess: Sheet pan goes in, dinner comes out. Sink stays happy.
• Speed and control: Staggered roasting means perfect textures across the board.
• Restaurant-level flavor: Lemon, garlic, paprika, and herbs hit every note—salty, tangy, smoky, and fresh.
• Flexible and forgiving: Swap veggies, tweak heat, add sausage, go Mediterranean—your rules.
• Macro-friendly: High protein, easy to go low carb or add smart carbs.

  FYI, it fits most goals without feeling “diet.”

Common Mistakes to Avoid

• Overcrowding the pan: Steam = soggy. Use one large pan or two medium pans for real roasting.
• Adding shrimp too early: They cook fast. Add late or you’ll get rubber bands.
• Skipping the pat-dry step: Wet shrimp won’t sear.

  Paper towels are your friend.

• Going light on seasoning: Shrimp love bold flavors. Salt properly and finish with acid (lemon) for pop.
• Cold pan syndrome: Preheating the pan jump-starts browning. Don’t skip it.

Recipe Variations

• Cajun & Corn: Toss shrimp with Cajun seasoning, add coins of andouille and corn rounds.

  Finish with scallions.

• Mediterranean: Add zucchini and olives, swap oregano for dill, finish with crumbled feta and extra lemon.
• Garlic-Parmesan: Reduce paprika, add 1/3 cup grated Parmesan at the end. Parsley + parm = chef’s kiss.
• Chili-Lime: Use lime instead of lemon, add a touch of honey and cumin, finish with cilantro and a few jalapeño slices.
• Veggie-Forward: Add asparagus or broccolini in the last 8 minutes. More greens, same flavor slam.

FAQ

Can I use frozen shrimp?

Yes—just thaw completely in the fridge overnight or under cold running water for 15–20 minutes, then pat very dry before seasoning.

Excess water is the enemy of browning.

What size shrimp is best?

Large or extra-large (16–20 or 21–25 count) work best. Smaller shrimp cook too fast and overdo before the veggies are ready.

Do I have to use butter?

Nope. You can go all-olive-oil for dairy-free.

Butter adds richness and helps carry the garlic-lemon flavor, but olive oil alone still tastes great.

How do I know the shrimp are done?

They turn opaque pink and curl into a loose C-shape. If they form a tight O, they’re overcooked. Also, a light press should feel springy, not tough.

Can I meal prep this?

Prep the veggies and sauce in advance, and keep the shrimp raw and seasoned separately.

Roast fresh for best texture. Cooked shrimp don’t reheat beautifully, IMO.

What can I serve it with?

Rice, orzo, couscous, quinoa, polenta, crusty bread, or a simple arugula salad. The pan juices are liquid gold—give them something to soak into.

Is parchment necessary?

It’s optional.

Parchment helps with cleanup and prevents sticking. Direct contact with the pan browns more, so choose your adventure.

Can I make it spicier?

Absolutely. Double the red pepper flakes or add a drizzle of chili oil before serving.

You can also use hot paprika or a pinch of cayenne.

Final Thoughts

This sheet pan shrimp recipe is the ultimate weeknight win: fast, balanced, and wildly flavorful with almost no cleanup. It’s flexible enough for picky eaters and bold enough for food snobs—yes, both can win. Keep shrimp in the freezer, lemons on the counter, and this method in your back pocket.

When the day gets messy, dinner doesn’t have to be.