This Shrimp Sheet Pan Dinner is so delicious and only requires 6 ingredients and 15 minutes of preparation! Featuring plump lemon garlic shrimp; crispy petite potatoes and tender asparagus – all cooked on one pan! This flavorful shrimp and potato recipe is an easy, fool-proof weeknight dinner your family will love!
Featured Comment: Didn’t have fingerlings available, but it was great with red potatoes. Easy, delicious, and will definitely be added to the rotation! – Nick
Update: This post was originally published in May 2016. I made a few minor adjustments to the recipe. Plus, I’ve included more information about this sheet pan shrimp and potato dinner!
Hello, friends! The spring season has finally sprung, and that means it’s time for all the easy recipes! Therefore, a fuss-free sheet pan dinner that’s perfect for busy weeknights is exactly what I’m sharing today.
This one pan recipe, made with shrimp and the season’s best veggies, is perfect for celebrating the warmer spring and summer seasons! You’ll want to print or save this and add it to your weeknight dinner rotation!
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About this sheet pan shrimp recipe
This sheet pan meal is not only stupid easy, it is also seriously delish.
Zesty, lemony, garlicky, plump and succulent shrimp; fresh, crisp, tender asparagus and creamy on the inside, crispy on the outside fingerling potatoes – this sheet pan dinner celebrates springs bounty of deliciousness.
I like to serve this shrimp dinner with this dish with chunks of feta – the salty, tangy feta is just too good with all the bright fresh flavors! And don’t forget to serve a bowl of hummus and plenty of fluffy naan bread on the side! Or, you can toss restraint to the wind and just use a fork to dive right in. This is a judgement free zone, friends!
Why this easy shrimp recipe works!
- Simple Ingredients! This recipe with shrimp and potatoes only requires easy-to-find ingredients, such as frozen shrimp, petite potatoes, fresh asparagus, and pantry seasonings!
- Simple Prep! Sheet pan dinners are so easy to throw together. Simply toss the shrimp with a quick marinade, trim the asparagus, halve the potatoes and bake!
- Flavorful! There’s so much fresh, delicious flavor happening on one pan!
- 35-minute meal! This shrimp and potatoes recipe comes together quick, just 35 minutes in the oven!
- Easy Cleanup! Sheet pan meals equal only one pan to clean!
- Complete Meal! This flavorful roasted shrimp dish is a complete dinner – featuring protein, carbs, and healthy fats!
- 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 or hummus!
- Family Favorite! Everyone needs this sheet pan shrimp recipe in their arsenal – it’s a fuss-free, flavorful and healthy dinner your entire family will love!
Ingredients for shrimp sheet pan dinner
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 shrimp bake is anything but boring or bland!
What you need for this shrimp recipe
- Shrimp: For baked shrimp recipe you’ll need 1 pound of 16/20-count shrimp (the label can range from large to extra-jumbo size). I recommend using good-quality shrimp, such as wild American or Argentinian shrimp, if you can find them. Frozen seafood works beautifully; but, you will need to thaw crustaceans and clean shrimps before proceeding with the recipe. (Scroll down for tips on making sheet pan shrimp.)
- 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 lends a bright, fresh flavor that really enhances this shrimp and potato dinner!
Sheet pan shrimp 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, Ranch, Old Bay seasoning, and Southwest seasonings are some spice mixes you can try using with this recipe.
How to cook 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!
Preheat oven to 400-degrees F and line a baking sheet with aluminum foil for easy clean up.
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.
- 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.
Meanwhile, season the asparagus: Toss the asparagus with oil, salt and pepper.
- 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.
- 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!
- 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!
Kitchen tips for the best shrimp sheet pan dinner
- I used large, 16-18 count, shrimp in the recipe below. You can use smaller or larger shrimp if that is what you have on hand. You will just need to adjust the cooking time accordingly.
- 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!
- I used a large sheet pan and everything fit snugly once the shrimp were added, which is fine since the potatoes and asparagus were almost fully cooked. You can use two sheet pans if you do not have one large enough, just make sure you rotate the pans in the oven halfway through cooking.
- While not required, this sheet pan meal is SO good served with Tzatziki Hummus!!
Frequently Asked Questions
Can I use other types of potatoes?
You can use any variety of small potatoes, such as fingerlings or red-skinned. If you only have large or medium-sized potatoes, such as Idaho or Russet, you can still use them by cutting 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 make this shrimp recipe kid-friendly?
Absolutely! Just omit the red pepper flakes so the young ones may also enjoy this shrimp recipe!
Is this shrimp dish gluten-free?
Yes, all the ingredients in this shrimp and potatoes recipe are wheat and grain-free.
Serving this shrimp sheet pan dinner
Roasted potatoes and shrimp is best when enjoyed hot, fresh from the oven. This is when the shrimp are juiciest, the potatoes are crisp and the asparagus is beautifully tender!
I personally love this simple shrimp recipe topped with hunks of salty feta and plenty of fresh herbs. And, creamy homemade Tzatziki Hummus with fluffy naan on the side! However, this shrimp potato bake is incredibly versatile and pairs great with almost anything! For a more substantial meal, try enjoying your baked shrimp with rice or crusty bread. Or, if you want to keep your meal healthy and light, serve your shrimp with a side of your favorite summer salad or try this ultra-delicious Cucumber Avocado Salad!
Storing this shrimp and potatoes recipe
- In the Fridge. Place any leftovers in an airtight container and store in the refrigerator for up to three days. It’s best to separate the shrimp from the veggies if you are looking for a longer storage life.
- Freezing. This recipe with shrimp and potatoes is also freezer-friendly. Pack them in freezer bags for up to 3 months. Just remember that the texture of your potatoes changes the longer they remain in the freezer.
- Prep 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!)
- Reheating. Thaw in the fridge overnight if frozen, then warm the shrimp and vegetables up in the oven. You can drizzle them with oil if they are too dry.
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!
More easy shrimp dinners!
- Air Frying Shrimp
- Garlic Honey Shrimp
- Saganaki Shrimps
- Easy Risotto and Shrimp
- Shrimp Ceviche Tostada
The best recipe with shrimp and potatoes!👇
Sheet Pan Shrimp (with potatoes & asparagus!)
- 1 Large Bowl (for marinating shrimp)
- 1 Large Rimmed Baking Sheet
- 1 Pound Large Shrimp (16-20count) – thawed if frozen, peeled & deveined
- 6 TBS Extra Virgin Olive Oil - DIVIDED
- 2-3 cloves Garlic - minced
- 2 Lemons - DIVIDED (1 lemon = thinly slice)(1 lemon = zest; & reserve to squeeze over shrimp)
- 1 tsp EACH: Onion Powder + Smoked Paprika
- ¼ tsp Crushed Red Pepper Flakes
- 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
- Preheat oven to 400-degrees F. Line a large, rimmed baking sheet with aluminum foil for easy clean up.
- Marinate Shrimp: In a large mixing bowl, combine 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. Add the shrimp and toss well to combine. Set aside.
- Season and roast potatoes: Add the potatoes to the baking sheet and toss with 2 tablespoons of oil. Season with ½ teaspoon salt and a scant ¼ teaspoon pepper and toss again. Arrange the potatoes in a single layer, cut side down. Roast the potatoes 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. Season generously with ½ teaspoon salt and ¼ teaspoon pepper. Toss and set aside.
- Add asparagus to the baking sheet: Remove the sheet pan from the oven. Flip the potatoes over and push them to one side of the baking sheet. Arrange the asparagus on the other side of the pan. Return to oven and bake for 10 minutes.
- Add shrimp + bake: Remove the baking sheet from the oven and push the asparagus to the side. 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 to the oven and bake for 5-7 minutes, or until shrimp are pink-opaque and just firm to the touch!
- Serve: Remove pan from oven and squeeze the fresh lemon juice over the shrimp. Divide the shrimp, asparagus, and potatoes between serving plates. Garnish with fresh herbs and serve with lemon wedges, tzatziki, and pitas on the side (optional)! Enjoy!
- 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.
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