I wouldn’t say it’s cooled down enough to turn the oven on every day. However, if turning the oven on means having a quick week night meal I might just be convinced. How about you? Thought you’d see things my way. And that is what I’ll give to you today. A quick week night meal that cooks all on one sheet pan so it even makes cleaning up easier. Sheet Pan Shrimp Dinner coming your way!
Recently I stopped my meal delivery service. I was getting groceries delivered to me that I then would cook. And while it helped with less trips to the grocery store, after months I’ve grown tired of the selection. Not to mention I finally felt in the mood to plan what I would cook a bit more. The meal service helped me not to have to think about how to plan my meals. Much less think about a grocery list for weeks at a time versus just a week at a time. I’ve tackled that these past 2 weeks. And with that comes simple meals that still don’t require a lot of time. Enter this simple sheet pan shrimp recipe. We all deserve an easy weeknight meal that doesn’t take much effort.
Additionally I am still running up a storm. When I run more I end up including seafood for protein here and there. That’s not to say that I can’t get enough protein from plants, it’s just easier for me. The less I have to think about my protein needs and plan to get enough, the better. The thing is I know at times I like seafood and other times I don’t. Made salmon this week and the for the first meal I enjoyed it. Second meal, not so much. It’s hard to describe, but I know I have to make the seafood fresh in order for me to like it. No warming salmon up in a microwave). Which is why this sheet pan dinner is perfecto (even if it is shrimp).
Okay, on to the recipe. Cook times will vary based on the size of your shrimp, potato (the size you cut it) and the veggie that you choose. That will be the only thinking that you’ll need to do. However, remember it all goes on one sheet pan. And that is where the beauty of getting dinner on the table in < than 30 minutes.
As the oven pre-heats, you can start to prep each item. This is a quick prep dinner, so it shouldn’t take longer than 10 minutes. Adjust if you take a little longer, so that way you don’t have the oven on for too much extra time. Remember I’m in Miami and it’s still quite toasty here.
Clean the shrimp, cut the potatoes into small cubes, and trim the ends off of the asparagus. Sprinkle a little black pepper on each individual food along with a drizzle of canola or grapeseed oil. I then use my hands to massage the oil in. And you’re good to go. The shrimp depending on the size will take as short as 6 minutes or as long as 10 minutes. The potatoes will take the longest at around 25 minutes. Simply add the items as the cook time decreases. Set your kitchen timer on to alert you to add the next food to the pan.
Honest, it just is almost too easy. I liked this dish as is no extra sauce. But I did add some chimichurri since I had it made up. You do do. Sauce or no sauce. Roasting really does draw out the flavor of foods in a good way. This dish is flavorful all on it’s on. Now go grab your ingredients and make this sheet pan shrimp for dinner. Tonight!
Sheet Pan Dinner
This simple sheet pan dinner is not only ready in <30 minutes but it’s also an easy clean-up (one-pan!) Make it tonight!
- Total Time: 25 minutes
- Yield: 1 1x
Ingredients
- 6 extra-large shrimp (3 oz)
- 1 medium potato, cut into 1/2” cubes
- 10 asparagus spears
- 1 tablespoon canola oil (or grapeseed oil)
- 1/2 teaspoon black pepper
- Chimichurri, *optional, or another dipping sauce for your shrimp
Instructions
- Place a rack in the center of the oven and preheat the oven to 400˚F. For even easier clean-up, line a large, rimmed baking sheet with foil. Lightly coat the foil with non-stick cooking spray.
- Place the potato in a medium bowl. Drizzle with 1 teaspoon of oil and sprinkle with ¼ teaspoon black pepper. Toss to coat (I used my hands to massage the oil in and sure everything gets coated). Spread into a single layer on the baking sheet. Keep the bowl handy. Bake for ~12 minutes.
- Drizzle. Meanwhile, in the bowl that you used previously for the potatoes, place the asparagus. Drizzle with 1 teaspoon oil and sprinkle in ⅛ teaspoon of black pepper. Toss to coat. I then move the asparagus to a plate as I coat the shrimp. Lastly, place the shrimp in the bowl. Drizzle with the remaining teaspoon of oil and ⅛ teaspoon black pepper. Toss to coat.
- Transfer the shrimp and asparagus to the sheet pan with the potatoes, using a spatula to spread everything into an even layer (remember the pan is hot – the shrimp is likely to stick).
- Return the sheet pan to the oven and bake for 10 minutes.
- Serve hot. Drizzle with chimichurri. Enjoy!
Notes
*This recipe all started with an experiment to roast the shrimp. It worked and was delicious. I added the other veggies to makes this a complete meal and a real sheet pan dinner.
*I scaled this ‘recipe’ to an individual serving as I’m cooking for myself. However, it’s easy to scale up for the whole family. My oven fits two baking sheets, so you might have to separate the different items you’re roasting. But you can easily make this for a family as well.
*I used potatoes for a starchy vegetable and asparagus for a non-starchy vegetable. Feel free to use veggies that you like. The cooking times will differ depending on what you choose to cook, but simply stagger the cooking times based on what needs the most and what needs the least. It will all come together!
- Prep Time: 5
- Cook Time: 20
- Category: Dinner
1 thought on “Sheet Pan Shrimp”
Sheet pan dinners are just the best! Never thought to bake my shrimp!