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Looking for a one pan dinner that’s as quick and effortless as it is delicious? Look no further than this shrimp sheet pan dinner! Featuring succulent lemon and garlic-infused shrimp alongside crispy, golden potatoes and tender-crisp asparagus, this dish comes together with just 6 ingredients in under 35 minutes. Perfect for busy family dinners and casual entertaining, this shrimp potato recipe delivers restaurant-quality taste with minimal effort.

“Didn’t have fingerlings available, but it was great with red potatoes. Easy, delicious, and will definitely be added to the rotation!”

– NICK
Overhead photo of shrimp sheet pan dinner with potatoes and asparagus spears.

Update: This recipe was originally published in May 2016. I made a few tweaks to the sheet pan shrimp and potato dinner recipe so it’s more delicious than ever!

Hello, friends! The spring season has finally sprung, and that means it’s time for all the fresh and easy recipes. And that’s exactly what I’m sharing today.

This one sheet pan recipe, made with shrimp and the season’s best veggies, is fuss-free and perfect for celebrating the warmer spring and summer seasons:

Table of Contents

About this shrimp sheet pan dinner

100% seriously delish and borderline stupid easy, this sheet pan shrimp dinner is the definition of simple deliciousness.

Picture this: zesty lemon and garlic marinated plump, succulent shrimp alongside fresh, tender-crisp asparagus and creamy on the inside, crispy on the outside potatoes– this sheet pan dinner celebrates springs bounty of deliciousness.

And the best part: you’ll need just 6 simple ingredients, plus 15 minutes of preparation to make this shrimp potato recipe. And everything cooks together on one pan, making clean up a breeze!

As for serving ideas—they’re pretty endless. Top your shrimp dinner with crumbled chunks of salty, tangy feta and plenty of fresh herbs and chow down. Or serve it bowl style over grains with a drizzle of hummus and plenty of fluffy naan bread on the side. Or, toss restraint to the wind and just use a fork to dive right in. This is a judgement free zone, friends!

If you love simple, yet delicious sheet pan dinners, check these recipes out next: Sheet Pan Sausage and Peppers, Peanut Thai Chicken, Sheet Pan Gnocchi, Prosciutto Wrapped Chicken Breasts with Sweet Potato Fries, and Chicken Breasts and Brussel Sprouts.

Why this recipe works!

  • Simple Ingredients, Simple Prep. This sheet pan dinner with baked shrimp and potatoes only requires easy-to-find ingredients, such as frozen shrimp, petite potatoes, fresh asparagus, and pantry seasonings. Simply toss the shrimp with a quick marinade, trim the asparagus, halve the potatoes and bake.
  • Beautifully Flavorful. Featuring aromatic garlic, zippy lemon, and fresh herbs, there’s so much fresh, delicious flavor happening on just one pan.
  • 35-Minute Complete Meal. This shrimp and potatoes recipe comes together quick, just 35 minutes in the oven! With a combination of protein, carbs, and fats it’s a complete dinner you can feel good about eating.
  • Easy Cleanup. The ease of one sheet pan means less mess, less stress, and more time to relax.
  • Customizable. This simple shrimp dinner is so easy to customize to suit your needs! Or you can make the recipe as directed and play around with different finishing sauces, such as pesto, chimichurri sauce, or hummus.
  • Family Favorite. Everyone needs this sheet pan shrimp recipe in their arsenal – it’s a fuss-free, flavorful and wholesome dinner your entire family will love!
Overhead photo raw shrimp, potatoes, asparagus spears, lemon wedges, oil, and seasonings neatly organized on a kitchen counter.

Ingredients for this shrimp potato recipe

This one pan shrimp and veggies recipe requires just a handful of fresh ingredients, such as potatoes and asparagus, along with frozen shrimp plus a few pantry staples! However, don’t let the basic ingredient list fool you, this baked shrimp and potatoes is anything but boring or bland:

  • Shrimp: For baked shrimp recipe you’ll need 1 pound of 16/20-count shrimp (the label can range from large or jump shrimp to extra-jumbo size). I recommend using good-quality shrimp, such as wild American or Argentinian shrimp, if you can find them.
  • Oil: You will need 6 tablespoons of olive oil for tossing the shrimp and veggies. Use a good-quality extra virgin olive oil for the best flavor.
  • Garlic: Two to three cloves garlic lends the perfect amount of pungent flavor.:
  • Lemons: Fresh lemons are a must for this recipe! You’ll be using the zest and juice of one lemon to add zippy flavor to the shrimp. And, you’ll slice the second lemon into rounds for flavoring the asparagus. 
  • Seasonings: A combination of onion powder, smoked paprika, crushed red pepper flakes and ground black pepper provides robust flavor!
  • Asparagus: You will need one bunch of fresh asparagus. I recommend using medium-size spears for this one pan recipe. 
  • Potatoes: For easy sheet pan meals, I prefer using petite Yukon gold, also known as little creamer potatoes. Roasting gives these baby potatoes the perfect crispy skin exterior and creamy interior. Make sure you halve the potatoes; however, you’ll need to quarter any larger ones.
    • Substitution: You can use any variety of small potatoes, such as fingerlings or other colorful potatoes are a fun option!
  • Fresh Herbs: While totally optional, I highly suggest you don’t skimp on the fresh herbs! A combination of basil and dill or fresh parsley lends a bright, herbaceous flavor that really enhances this shrimp and potato dinner!

Recipe variations

One of the great things about sheet pan recipes like these is the freedom to swap the ingredients to your liking and convenience. You can use different proteins, veggies, and spices to create these flavor-packed morsels without a hitch! 

  • Seafood Substitution. If you are not a fan of shrimp, you can swap them for fish cutlets like salmon, tuna, or tilapia. They will still capture the fresh seafood flavor that makes this dish so yummy!
  • Add sausage. Or you can keep the shrimp and add smoked sausages to the pan to make your dish even more substantial.
  • Veggies. Roasting vegetables gives them a crisp outer texture while keeping them tender inside. They also bring out their natural sweetness and give them a smoky caramelized flavor that is simply irresistible. Aside from potatoes and asparagus, you can use other veggies like broccoli, corn, bell peppers, shallots, zucchini, mushrooms, carrots, beets, and more! Note that the roasting time varies depending on the veggies you use.
  • Spices. Shrimp and potatoes go well with many different spices and seasonings! Cajun, Italian seasoning, Ranch, Old Bay seasoning, Greek seasonings, and Southwest seasonings are some spice mixes you can try using with this recipe.
Overhead photo of raw large shrimp marinating in oil and spices in a large bowl.

How to bake shrimp and potatoes on a sheet pan

A sheet pan is the easiest way to cook shrimp and veggies at the same time! Plus, one pan means easy clean up and I love anything fuss free!

  1. Preheat oven to 400-degrees F and line a baking sheet with aluminum foil for easy clean up.
  2. Marinate shrimp: In a large mixing bowl, combine the oil with the garlic, lemon zest (NOT the juice!), onion powder, paprika, red pepper flakes, salt and pepper. Add the shrimp and toss well to combine. Set aside.
  3. Season and roast potatoes: Add the potatoes to the sheet pan and toss with oil, salt and pepper. Arrange the potatoes in a single layer, cut side down. Roast the potatoes for 20 minutes.
  4. Meanwhile, season the asparagus: Toss the asparagus with oil, salt and pepper
  5. Add it to the baking sheet: Remove the sheet pan from the oven. Flip the potatoes over and push them to one side of the pan. Arrange the asparagus on the vacant side of the pan. Return to the oven and bake for an additional 10 minutes. Remove the baking sheet from the oven and push the asparagus to the side. Lay lemon slices over the asparagus.
  6. Add shrimp and bake: Use a slotted spoon, tongs, or your fingers to add the shrimp to the baking sheet, discarding the marinade. Return to the oven and bake for 5-7 minutes, or until shrimp are pink-opaque and just firm to the touch!
  7. Serve: Remove pan from the oven and squeeze the fresh lemon juice over the shrimp. Divide the shrimp, potatoes, and asparagus between serving plates. Garnish with fresh herbs and feta cheese. Serve with lemon wedges and pitas or naan on the side (optional)! Enjoy!

Follow these chef expert tips for perfect results!

  • Pat the Shrimp Dry. Use paper towels to pat the shrimp thoroughly before seasoning—they’ll roast better since excess moisture will cause them to steam.
  • Cut Potatoes Uniformly. Be sure to slice the potatoes roughly the same size to ensure they cook evenly.
  • Use Lemon Carefully. Do not add lemon juice to the bowl of shrimp, garlic and red pepper flakes until a few minutes before adding the shrimp to the baking sheet. The acidity from the lemon juice will cook the shrimp if you let it sit too long. You just want the lemon to flavor the shrimp, you are not making shrimp ceviche.
  • Don’t Overcrowd the Pan. Spread everything out so it roasts evenly instead of steaming. I use a large sheet pan and everything fits snugly once the shrimp are added—which is fine since the potatoes and asparagus are almost fully cooked at this stage. But, just use two sheet pans if you don’t have one large enough. However, you’ll need to make sure you rotate the pans in the oven halfway through cooking.
  • Preheat Your Oven. This may sound obvious, but make sure your oven is fully preheated before you start roasting—it makes all the difference in crispiness!
  • Don’t overcook the shrimp. Shrimp are super fast cooking—about 5-7 minutes at 400°F is all it takes. Overcooked shrimp will taste rubbery, so watch them closely!
  • Finish with Flavor. Garnishes are the easiest way to take this baked shrimp and potatoes from ho-hum to oh-yum! A sprinkle of freshly grated lemon zest, fresh herbs, and crumbled cheese or a drizzle of creamy tzatziki or cucumber hummus before serving are a fantastic way to make this sheet pan shrimp dinner your own.
Close-up photo of baked shrimp and potatoes with asparagus spears on a sheet pan.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can I use other types of potatoes?

You can use any variety of small potatoes, such as fingerlings or red-skinned for this baked shrimp and potatoes recipe. If you only have large or medium-sized potatoes, such as Idaho or Russet, you can still use them, just cut them into large chunks. 

What type of shrimp to use?

You can use any size shrimp you love or can find. However, I don’t recommend using shrimp that are too small, such as salad shrimp. If you decide to use a different size shrimp, please remember that you will need to adjust the baking time accordingly.

Can I use frozen shrimp?

Frozen seafood works beautifully in this dinner recipe. Just make sure to thaw crustaceans properly first and clean shrimps before proceeding with the recipe.

Can I make this sheet pan shrimp kid-friendly?

Absolutely! Just omit the red pepper flakes so the young ones may also enjoy this shrimp recipe! 

Is this shrimp recipe gluten-free?

Yes, all the ingredients in this shrimp and potatoes recipe are wheat and grain-free. 

Serving this shrimp and potatoes recipe

This recipe for baked shrimp and potatoes is best when you enjoy it warm, fresh from the oven. 

Common serving suggestions

  • Garnished to the Nines Add a dollop of tzatziki sauce on top and garnish with fresh parsley, basil or dill for an herby touch and lemon zest for a citrusy finish.
  • Alongside Pita, Naan, or Crusty Bread. Offer pita chips, fluffy naan bread, or crusty bread on the side to soak up all the flavorful juices.
  • Over Grains. Serve over a bed of cooked rice, quinoa, or couscous to make it a hearty meal. I personally love this mediterranean lemon rice, lemony couscous, and Israeli pearl couscous here.
  • Pair with Salad. A fresh green salad, Greek salad, or your favorite Mediterranean salad with a light vinaigrette dressing makes a terrific wholesome pairing. Or try an alternative salad like cucumber avocado salad and marinated cherry tomatoes salad for a refreshing pairing.
  • Mediterranean Bowl. Top the shrimp and veggies with crumbled feta cheese, olives, sun-dried tomatoes, and a drizzle of creamy tzatziki sauce or cucumber hummus for a Greek-inspired bowl.

Unique ideas

  • Veggie Side. Keep your meal wholesome and light serving by the potatoes and shrimp with your favorite roasted, grilled or cooked veggies, like sautéed red bell pepper and onion 
  • Pita Wrap. Wrap the shrimp and veggies in a pita with tzatziki, basil pesto sauce, or tomato pesto sauce for a fun hand-held twist.
  • Over Creamy Polenta. Serve the shrimp over creamy a bowl of creamy polenta and top with melted butter for a hearty meal.

Storing leftovers

  • Refrigeration. Allow leftover shrimp, potatoes, and asparagus to cool completely before placing into an airtight container. Store in the fridge for up to three days.
  • Prepping in advance? You can marinate the shrimp (step 2 of the recipe) up to 8 hours in advance. (Make sure you only add the lemon zest when marinating the shrimp, and not the lemon juice.)
  • Freezing. This recipe with shrimp and potatoes is also freezer-friendly. Store them in freezer bags in the freezer for up to 3 months. Just remember that the texture of your potatoes changes the longer they remain in the freezer. 
    • Storage Tip: It’s best to separate the shrimp from the veggies before freezing.
  • Reheating. Thaw in the fridge overnight if frozen. Then reheat the shrimp and vegetables in a 350°F oven until warm throughout, about 10 minutes.
Close-up photo of baked shrimp and potatoes.

Add this easy-peasy sheet pan dinner to your busy work week rotation! Full of flavor and minus the fuss, this meal is sure to please! Until next time, friends, Cheers! To stress-free meals!

Cheyanne

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More easy shrimp dinners!

Overhead photo of sheet pan shrimp dinner with potatoes, asparagus and lemon wedges.

Sheet Pan Shrimp Dinner with Potatoes

5 from 11 votes
Author: Cheyanne Holzworth
Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Looking for a one pan dinner that's as quick and effortless as it is delicious? Look no further than this shrimp sheet pan dinner! Featuring succulent lemon and garlic-infused shrimp alongside crispy, golden potatoes and tender-crisp asparagus, this dish comes together with just 6 ingredients in under 35 minutes. Perfect for busy family dinners and casual entertaining, this shrimp potato recipe delivers restaurant-quality taste with minimal effort.

Equipment

  • 1 Large Bowl – for marinating shrimp
  • 1 Large Rimmed Baking Sheet – for baking shrimp, potatoes, and asparagus

Ingredients 

  • 1 Pound Large Shrimp (16-20count) – thawed if frozen, peeled & deveined
  • 6 TBS Extra Virgin Olive Oil – DIVIDED
  • 2-3 cloves Garlic – minced
  • 2 whole Lemons – DIVIDED (1 lemon = thinly slice)(1 lemon = zest; & reserve to squeeze over shrimp)
  • 1 tsp EACH: Onion Powder and Smoked Paprika
  • ¼ tsp Crushed Red Pepper Flakes
  • to taste Kosher Salt & Freshly Ground Pepper
  • 1 Pound Asparagus – trimmed (1 bunch)
  • 1 Pound Petite Yukon Gold or Fingerling Potatoes – halved lengthwise or quartered if large
  • 2 TBS Chopped Fresh Herbs – or more to taste (Parsley, Dill or Basil)
  • Optional Garnish/Serving Fresh Dill, Crumbled Feta Cheese, Tzatziki Sauce & Pita Bread 

Instructions

  • Preheat Oven and Prep Pan: Arrange oven rack to the center position and then preheat the oven to 400-degrees F. 
    Line a large, rimmed baking sheet with aluminum foil for easy clean up and then set it aside.
  • Marinate Shrimp: To a large mixing bowl, add 3 tablespoons of the oil with the garlic, all the zest from 1 lemon (NOT the juice!), onion powder, smoked paprika and crushed red pepper flakes; and season generously with 1 teaspoon salt and ½ teaspoon pepper. Grab a whisk and vigorously stir the ingredients together until fully combined.
    Add the shrimp and toss well to combine. Set aside.
  • Meanwhile, Season and Roast Potatoes: Dump the potatoes out onto to the prepared baking sheet, arranging them into a small pile.
    Drizzle 2 tablespoons of oil over the potatoes and toss to coat them fully in the oil.
    Season the potatoes with ½ teaspoon salt and a scant ¼ teaspoon pepper and toss again.
    Arrange the potatoes on the pan in a single layer, with the cut side facing down.
    Place the potatoes into the oven and roast for 20-25 minutes, or until almost tender.
  • While Potatoes are Roasting, Season the Asparagus: Add the asparagus to a wide shallow plate or bowl and drizzle with 1 tablespoon of oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Toss to fully coat the asparagus spears and then set aside.
  • Add Asparagus to the Baking Sheet with Potatoes, Bake: Remove the sheet pan from the oven and place it on a wire rack.
    Flip the potatoes over and push them to one side of the baking sheet and arrange the asparagus on the other side of the pan.
    Return the sheet pan to the oven and bake for 10 minutes.
  • Add Shrimp and Bake: Remove the baking sheet from the oven and place it onto a wire rack.
    Push the asparagus to the side and lay lemon slices over the asparagus.
    Use a slotted spoon, tongs, or your fingers to add the shrimp to the baking sheet, discarding the marinade.
    Return the pan to the oven and bake for 5-7 minutes, or until shrimp are pink-opaque and just firm to the touch. (Note: Do not overcook the shrimp or they'll turn out rubbery. Bake until they form a light "C" or "U". If the shrimp form a "O", you've over-baked them.)
  • Serve Sheet Pan Shrimp Dinner with Potatoes and Asparagus: Remove the sheet pan from the oven and squeeze the fresh lemon juice over the shrimp.
    Divide the shrimp, potatoes, and asparagus between serving plates. Garnish with fresh herbs and serve with lemon wedges, tzatziki, and pitas on the side if using. Enjoy!

Notes

  • Prep in advance: You can marinate the shrimp (step 2) up to 8 hours in advance. 
  • Shrimp: You can use any size shrimp you like – just adjust the baking time up or down accordingly.
  • Potatoes: You can use any variety of small potatoes, such as fingerlings or red skinned. Alternatively, you can cut a large baking potato (such as Idaho or Russet) into large chunks.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 379kcal    Carbohydrates: 26g    Protein: 20g    Fat: 22g    Saturated Fat: 3g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 15g    Trans Fat: 0.01g    Cholesterol: 143mg    Sodium: 654mg    Potassium: 844mg    Fiber: 5g    Sugar: 3g    Vitamin A: 1101IU    Vitamin C: 29mg    Calcium: 106mg    Iron: 4mg
Course: entree, Main Course
Cuisine: American

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