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- 1 lb large shrimp, peeled and deveined - 1 lb baby potatoes, halved - 3 tablespoons olive oil - 2 tablespoons fresh lemon juice - Zest of 1 lemon - 2 teaspoons garlic powder - 1 teaspoon onion powder - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped, for garnish This recipe combines simple, fresh ingredients to create a bright and tasty dish. The shrimp brings a sweet flavor, while the baby potatoes add a hearty touch. I love using fresh lemon juice and zest for a burst of citrus. It brightens up the dish and makes it feel light and fresh. Olive oil is key here. It helps the shrimp and potatoes cook nicely and adds richness. The combination of garlic powder, onion powder, thyme, oregano, and paprika rounds out the flavor. Don't skip the salt and pepper; they enhance all the other tastes. For garnish, I recommend fresh parsley. It adds a nice color and freshness. You can use it for decoration or mix it into the dish right before serving. Enjoy this easy recipe with ingredients you can find at any store. 1. Preheat the oven: Start by preheating your oven to 400°F (200°C). This step is key for crisp potatoes and tender shrimp. 2. Prepare the potatoes: In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil. Add garlic powder, onion powder, thyme, oregano, paprika, salt, and pepper. Mix until every potato is nicely coated. 3. Arrange potatoes on the sheet pan: Place the seasoned potatoes cut side down on one side of the prepared sheet pan. This helps them get a nice golden color. Bake for 15-20 minutes, until they begin to soften. 1. Prepare the shrimp mixture: While the potatoes bake, take a separate bowl to mix the shrimp. Add the peeled and deveined shrimp, lemon juice, lemon zest, and 1 tablespoon of olive oil. 2. Combine shrimp with seasonings: Toss the shrimp in the bowl until they are all coated. Add salt and pepper to taste. This mix gives your shrimp a bright flavor. 1. Combining potatoes and shrimp for baking: After 15-20 minutes, take the sheet pan out. Push the cooked potatoes to one side of the pan. Spread the seasoned shrimp on the other side. 2. Final cooking time and temperature: Put the sheet pan back in the oven. Bake for an additional 10-12 minutes. The shrimp should turn opaque and the potatoes should be tender and slightly crispy. Once done, you’re ready to serve a delightful meal! How to achieve crispy potatoes To get crispy potatoes, start by cutting them in half. This gives a larger surface area for crisping. Toss them in olive oil, garlic powder, and seasonings. Place them cut side down on the pan. Bake them at 400°F (200°C) for 15-20 minutes. This step helps them soften and begin to brown. After this, push them to one side before adding shrimp. This allows for even cooking. The high heat makes them crispy. You want that golden look! Best practices for cooking shrimp For perfect shrimp, use large shrimp. They cook quickly and stay juicy. Toss them with lemon juice and zest for flavor. Add olive oil, salt, and pepper. Coat them well. When you add shrimp to the pan, ensure they are spread out. This helps them cook evenly. Bake for just 10-12 minutes. Watch for them to turn opaque. This means they are ready! Pairing dishes for a complete meal For a full meal, serve your shrimp and potatoes with a fresh salad. A simple green salad with lemon vinaigrette pairs well. You could also add some crusty bread to soak up the juices. If you want a heartier option, serve with rice or quinoa. These grains will complement the dish nicely. Recommended side items Some good side items include steamed veggies. Broccoli or green beans add color and nutrition. Grilled asparagus is another great choice. It brings a nice crunch and flavor to your plate. For a fun twist, you can serve a dipping sauce. A garlic aioli or spicy mayo adds extra flavor. {{image_2}} You can switch up the shrimp you use. Try smaller shrimp for a bite-sized treat. If you want a big splash, use jumbo shrimp instead. They will still cook well and taste great. You can also add seasonal veggies. In spring, fresh asparagus works well. In summer, try cherry tomatoes or zucchini. Fall is perfect for sweet potatoes or brussels sprouts. Just keep cooking times in mind. To make this dish even better, think about adding more herbs. Fresh basil or dill will give a new twist. You can also try fresh rosemary for a bold taste. If you love heat, add red pepper flakes. A dash of cayenne pepper gives a spicy kick. You can also use a spicy sauce to drizzle on top after cooking. Store the leftover shrimp and potatoes in the fridge. Use an airtight container for best results. Make sure the container is clean and dry before placing the food inside. This helps keep the shrimp juicy and the potatoes soft. Leftovers can last up to three days in the fridge. To reheat, use the oven or a skillet. For the oven, preheat to 350°F (175°C). Place the shrimp and potatoes on a baking sheet. Heat for about 10-15 minutes until warm. This method keeps the shrimp tender and the potatoes crispy. If using a skillet, add a little oil over medium heat. Stir gently until everything is hot. This helps maintain the flavors and texture. Can I use frozen shrimp instead of fresh? Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the frozen shrimp in cold water for about 15 minutes. This helps them cook evenly. How can I tell when shrimp are fully cooked? Shrimp turn pink and opaque when cooked. They should also curl into a C shape. If they curl tightly into an O shape, they may be overcooked. What to do if potatoes aren’t cooking fast enough? If your potatoes are not softening, check the oven temperature. Make sure it is set to 400°F. You can also slice the potatoes thinner to help them cook faster. How to adjust the recipe for different oven types? Ovens can vary in heat. If your oven runs hot, lower the temperature by 25°F. If it runs cool, increase it by 25°F. Always check the food a bit earlier than the time given. This recipe offers a simple and tasty way to cook shrimp and potatoes. You learned about the key ingredients, step-by-step prep, and cooking techniques. I shared tips for perfecting the dish and fun variations to try. Storing leftovers properly ensures you enjoy every bite later. Remember, cooking is about experimenting and having fun. So, get creative and make this dish your own! Enjoy your kitchen time and savor the flavors.

Sheet Pan Lemon Herb Shrimp Potatoes

Savor the deliciousness of this Sheet Pan Lemon Herb Shrimp & Potatoes recipe that’s bursting with flavor and easy to prepare! In just 30 minutes, you’ll enjoy succulent shrimp paired with tender, seasoned baby potatoes, all roasted to perfection. Ideal for a quick weeknight meal or impressing guests, this dish is made with fresh ingredients and simple steps. Click to explore the full recipe and get cooking today!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 lb baby potatoes, halved

3 tablespoons olive oil

2 tablespoons fresh lemon juice

Zest of 1 lemon

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.

    Prep Potatoes: In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, garlic powder, onion powder, thyme, oregano, paprika, salt, and pepper until evenly coated.

      Arrange Potatoes: Place the seasoned potatoes cut side down on one side of the prepared sheet pan. Bake in the preheated oven for 15-20 minutes or until they begin to soften.

        Prep Shrimp: While the potatoes are baking, in a separate bowl combine the shrimp, lemon juice, lemon zest, remaining 1 tablespoon of olive oil, salt, and pepper. Toss to coat the shrimp evenly with the mixture.

          Combine and Bake: After the potatoes have started to cook, remove the pan from the oven and push the potatoes to one side. Spread the seasoned shrimp on the other side of the sheet pan.

            Finish Cooking: Return the sheet pan to the oven and bake for an additional 10-12 minutes or until the shrimp are opaque and cooked through, and the potatoes are tender and slightly crispy.

              Garnish and Serve: Remove the sheet pan from the oven. Garnish with fresh chopped parsley and serve immediately.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4