This Sheet Pan Lemon Herb Shrimp is a quick and tasty dish! Juicy shrimp is mixed with fresh herbs and zesty lemon, all roasted together on one pan for easy clean-up.
Perfect for busy nights, I love how everything cooks together. Plus, I usually make extra so I can enjoy the leftovers in a salad the next day. Yum! 🥗
Key Ingredients & Substitutions
Shrimp: Use medium shrimp for the best texture. If fresh shrimp isn’t available, frozen shrimp works too—just ensure they are thawed before cooking. You can also substitute shrimp with chicken breast for a different flavor.
Baby Potatoes: I love using baby potatoes for this recipe because they cook evenly. However, you can replace them with diced sweet potatoes or regular potatoes if that’s what you have on hand.
Garlic: Fresh garlic is a must for flavor. If you’re in a pinch, garlic powder can work, but use around 1 teaspoon instead of fresh garlic. Fresh minced garlic really elevates the dish.
Herbs: Fresh herbs always stand out, and I recommend using them if possible. However, dried herbs are fine. You can mix and match with whatever you have—like basil or dill for a twist!
How Do I Ensure My Shrimp Are Perfectly Cooked?
Cooking shrimp may seem tricky, but it’s quite simple! The key is to watch for their color. Here’s a quick guide:
- When shrimp cook, they turn from gray to a lovely pink. This usually takes about 8-10 minutes.
- Avoid overcooking, as shrimp can become rubbery. Start checking at the 8-minute mark.
- Once cooked, they’ll be firm and opaque. Remove them from the oven to avoid overcooking.
Keep these tips in mind, and you’ll have delicious, tender shrimp every time! Plus, they pair beautifully with the roasted potatoes and lemon.
Sheet Pan Lemon Herb Shrimp
Ingredients You’ll Need:
For the Dish:
- 1 ½ pounds medium shrimp, peeled and deveined
- 1 pound baby potatoes, thinly sliced
- 2 lemons, thinly sliced
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 teaspoon dried parsley (or 1 tbsp fresh parsley, chopped)
- 1 teaspoon dried thyme (or 1 tbsp fresh thyme leaves)
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful recipe takes about 10 minutes for preparation and around 30 minutes in total, including roasting time. Perfect for a busy weeknight or when you want something delicious without the fuss!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will help ensure everything cooks evenly and quickly. You can lightly grease a large sheet pan or line it with parchment paper to make cleanup a breeze.
2. Prepare the Potatoes:
In a mixing bowl, take those sliced baby potatoes and toss them with 2 tablespoons of olive oil, half of your minced garlic, a sprinkle of salt, pepper, and your dried herbs (parsley, thyme, oregano). Make sure everything gets evenly coated. Spread the seasoned potatoes out on your sheet pan, so they roast to a perfect golden color.
3. Add the Lemons:
Next, layer those lemon slices evenly over the potatoes. They’ll add a lovely citrusy flavor as everything cooks!
4. Roast the Potatoes:
Pop the sheet pan in your preheated oven and roast the potatoes and lemons for about 20 minutes, or until the potatoes are fork-tender. This is the perfect time to enjoy the delicious aroma wafting through your kitchen!
5. Prepare the Shrimp:
While the potatoes are roasting, grab that mixing bowl again! This time, combine the peeled and deveined shrimp with the remaining olive oil, minced garlic, paprika, and a pinch of salt and pepper. Stir well to coat the shrimp nicely—trust me, this will bring out fantastic flavors!
6. Add the Shrimp:
After the potatoes have roasted for 20 minutes, carefully take the sheet pan out of the oven. Now, gently distribute the shrimp over the bed of potatoes and lemon slices. Spread them out to ensure they all get cooked evenly.
7. Final Roasting:
Return the sheet pan to the oven and roast everything together for an additional 8-10 minutes. Keep an eye on the shrimp—they will turn pink and opaque when they’re perfectly cooked!
8. Garnish and Serve:
Once done, take the sheet pan out of the oven and add a sprinkle of freshly chopped parsley on top for a burst of color and flavor. Serve this warm and watch as everyone enjoys the bright, zesty flavors of lemon and herbs mingling beautifully with the tender shrimp and potatoes.
This one-pan recipe delivers a fresh, flavorful meal with minimal cleanup—perfect for a weeknight dinner!
Can I Use Frozen Shrimp in This Recipe?
Yes, you can use frozen shrimp! Just make sure to fully thaw them in the refrigerator overnight or in a sealed bag submerged in cold water before cooking. Pat them dry to avoid excess moisture.
What Can I Substitute for Baby Potatoes?
If you don’t have baby potatoes, you can replace them with diced sweet potatoes or regular potatoes. Just be sure to cut them into similar-sized pieces to ensure even cooking.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them gently in the microwave or on the stovetop until heated through.
Can I Make This Recipe Spicier?
Absolutely! If you enjoy some heat, feel free to add red pepper flakes or a pinch of cayenne pepper to the shrimp mixture before roasting. Adjust according to your spice preference!