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Sheet Pan Shrimp Recipe

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Servings: 4 servings
Ingredients Method

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

Method
 

  1. 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. 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. 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. Pat shrimp very dry. Toss with 2–3 tablespoons of the lemon-garlic mixture. Reserve the rest for finishing and veggies.
  5. 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. 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. Remove from oven, drizzle remaining lemon-garlic butter over everything. Sprinkle parsley. Taste and adjust salt, pepper, and lemon.
  8. 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.