This Sheet Pan Lemon Herb Shrimp is a quick and tasty dish that shines with fresh lemon and herbs. It’s super easy to make in just one pan, so cleanup is a breeze!
Pair it with rice or veggies for a delightful meal. I love how the shrimp soak up the lemony goodness—it makes me think I’m dining at a fancy restaurant, without the bill! 🦐🍋
Key Ingredients & Substitutions
Shrimp: Use raw, peeled, and deveined shrimp for the best texture. If you’re not a shrimp fan, try substituting chicken or firm tofu. They can both soak up flavors well, just adjust the cooking time as needed.
Baby Potatoes: Baby potatoes are perfect because they cook quickly and add a nice texture. If they’re not available, you can use other varieties like fingerling or regular potatoes, just cut them into smaller pieces for even cooking.
Lemons: Fresh lemons are key for brightness. If you don’t have lemons, lime juice works nicely for a different twist, but keep in mind it will change the flavor profile a bit.
Olive Oil: While extra virgin olive oil is a favorite for this dish, feel free to use avocado oil or another light oil you have on hand. It’s all about what you prefer or have available!
Herbs: Dried herbs like oregano, thyme, and parsley work well, but fresh herbs will elevate the dish. You can substitute fresh thyme for dried, just use about double the amount.
How Do I Ensure My Shrimp Are Perfectly Cooked?
Cooking shrimp perfectly is all about timing. They cook quickly, so keep an eye on them. Here are my tips:
- Make sure not to overcook the shrimp; they only need about 8-10 minutes in the oven. They’ll turn from gray to a lovely pink and opaque when done.
- If your shrimp are large, you might increase the cooking time by a couple of minutes, so just check them slightly earlier than suggested.
- Using a meat thermometer can be helpful, aiming for 120°F (49°C) for perfectly cooked shrimp!
Sheet Pan Lemon Herb Shrimp
Ingredients You’ll Need:
For the Shrimp and Potatoes:
- 1.5 pounds raw shrimp, peeled and deveined (tails on or off as preferred)
- 1.5 pounds baby potatoes, thinly sliced
- 2 lemons, thinly sliced
For the Seasoning:
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Optional: fresh thyme sprigs for garnish
How Much Time Will You Need?
This delightful dish will take about 10 minutes for prep and around 30 minutes to cook. In total, you’re looking at about 40 minutes from start to finish, making it perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C) so it’s nice and hot when you’re ready to cook.
2. Prepare the Potatoes:
Wash your baby potatoes thoroughly and slice them into thin rounds, aiming for about 1/4 inch thick. This helps them cook evenly!
3. Season the Potatoes:
On a large sheet pan, toss the sliced potatoes with 2 tablespoons of olive oil, minced garlic, oregano, thyme, salt, and pepper. Make sure everything is evenly coated, then spread the potatoes out in a single layer on the pan.
4. Roast the Potatoes:
Place the sheet pan in the preheated oven and roast the potatoes for about 20 minutes, until they begin to get tender.
5. Prepare the Shrimp:
While the potatoes are roasting, grab a large bowl and combine the shrimp with the remaining 1 tablespoon of olive oil, paprika, parsley, and a sprinkle of salt and pepper. Give everything a good toss to coat the shrimp evenly.
6. Combine and Add Lemon:
Once the potatoes have roasted for 20 minutes, take the sheet pan out of the oven. Now, arrange the seasoned shrimp evenly over the potatoes. Scatter the lemon slices on top of both the shrimp and potatoes, tucking some lemons into the potatoes if you wish.
7. Bake the Shrimp:
Return the sheet pan to the oven and bake for another 8-10 minutes. Keep an eye on until the shrimp turns pink and opaque, and the potatoes are fully tender.
8. Serve and Enjoy:
Once done, remove the pan from the oven. Optionally, garnish with fresh thyme or parsley for an extra touch. Serve immediately while it’s warm, and enjoy the bright, zesty flavors!
Enjoy your flavorful Sheet Pan Lemon Herb Shrimp with tender roasted potatoes and bright, fresh lemon notes!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely beforehand! The best way is to place them in the fridge overnight. If you’re short on time, you can also thaw shrimp quickly by placing them in a sealed bag and submerging it in cold water for about 15-20 minutes.
Can I Substitute the Potatoes?
Absolutely! If you prefer, you can substitute baby potatoes with other varieties like fingerling or Yukon gold potatoes. Just slice them into similar sizes to ensure even cooking. You can also use cauliflower for a low-carb option!
What Should I Serve with This Dish?
This dish pairs well with a fresh green salad or steamed asparagus. You could also serve it over rice or quinoa to soak up any extra lemony goodness!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of lemon juice to refresh the flavors before serving.