Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sheet Pan Dinner

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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. 
  4. 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).
  5. Return the sheet pan to the oven and bake for 10 minutes.
  6. 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!

Find it online: https://www.amysnutritionkitchen.com/sheet-pan-shrimp/

Scroll to Top