Sheet Pan Shrimp (with potatoes & asparagus!)
With zesty, lemony, garlicky, plump shrimp; crisp and tender asparagus, and crispy fingerling potatoes - this sheet pan shrimp dinner is not just a breeze to throw together, it's also downright delicious too!
Equipment
- 1 Large Bowl (for marinating shrimp)
- 1 Large Rimmed Baking Sheet
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 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
Instructions
- 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!
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.
Nutrition
Calories: 243kcal Carbohydrates: 30g Protein: 28g Fat: 1g Cholesterol: 285mg Sodium: 894mg Potassium: 891mg Fiber: 6g Sugar: 4g Vitamin A: 1055IU Vitamin C: 65.2mg Calcium: 226mg Iron: 6.2mg