Sheet Pan Shrimp Dinner is a one-sheet wonder that takes just 15 minutes from start to finish! Shrimp tossed in garlic and fresh parsley is sure to become your favorite weeknight meal.
I’m from Northeast Florida right on the coast where fresh caught seafood is super easy to come by and always on the menu. I grew up eating shrimp, fish and crab right off my parents dock. Somewhere along the way I think I became a little spoiled because I get incredibly bored with pork and chicken. Bleh.
A couple weeks ago, I posted a picture of this sheet pan shrimp dinner on my Instagram. It was nothing too fancy but I got a few requests for the recipe. Which I love, by the way. I want to post recipes you guys are interested in so if you ever have an idea or request, please share.
A 15 Minute Meal Perfect for Weeknights
Honestly, there’s nothing better than an easy 15 minute meal after a long day at work or chasing after kids. [Clarification: I do not have children yet but I can imagine the exhaustion]. This recipe calls for a sheet pan and a mixing bowl, which makes clean up such a breeze. If you have an arrangement like we do at our house, your husband will thank you when it’s time for dishes duty. 🙂
Another great thing about this recipe is that it can be thrown together in a flash. I always love to use fresh seafood but I’ve been known to keep bags of frozen shrimp on hand. I can’t resist the BOGO deals at Publix®. You can even buy shrimp peeled and deveined, which is a HUGE time saver. Keep the tail on or take it off, it’s all about personal preference.
I recommend using thin asparagus for this recipe or it won’t have enough time to roast in the oven. If all you can find is thick asparagus, no problem. Roast the asparagus by itself on the sheet pan for ten minutes before adding the shrimp and tomatoes.
This sheet pan dinner is a complete meal by itself but I like to serve it with rice or this Easy Parmesan Lemon Orzo. I have a very hungry hubby so I can’t get away without it. Check out the recipe and let me know what you think! If you decide to try it, post a picture on Instagram and be sure to tag me @bluecheesebungalow and let me know how you like it!
Ingredients
Shrimp
- 1 ½ pounds large shrimp – peeled and deveined (or about 12 shrimp per person)
- 1 tablespoon of olive oil
- ½ teaspoon garlic salt
- 1/8 teaspoon black pepper
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon lemon juice (or more to taste)
Asparagus
- 1 pound of thin asparagus (if you are using thick asparagus, refer to the post above for a change in cook time)
- 1 tablespoon olive oil
- ¼ teaspoon garlic salt
- 1/8 teaspoon black pepper
Tomatoes
- 1 dry pint of grape tomatoes (sliced into halves)
- 1 tablespoon olive oil
- ¼ teaspoon garlic salt
- 1/8 teaspoon black pepper
Instructions
- 1. Preheat oven to 400 degrees (if you have a gas oven consider cooking at 375 degrees)
- 2. Grease 10x15 sheet pan with cooking spray.
- 3. Wash asparagus, trim the ends and pat dry with a paper towel. Place asparagus on sheet pan and drizzle with one tablespoon of olive oil. Season with garlic salt and pepper. Toss until the asparagus is coated. Then, line asparagus in a single layer on one end of the pan.
- 4. In a medium mixing bowl, toss tomatoes in one tablespoon of olive oil, garlic salt and pepper until combined. Pour tomatoes onto sheet pan in one single layer across the middle.
- 5. Add shrimp to the mixing bowl. Toss with one tablespoon olive oil, garlic salt, pepper, parsley and lemon juice. Line shrimp in a single layer on sheet pan.
- 6. Place sheet pan in the oven and roast for 10 minutes or until shrimp is opaque. (cook time will depend on the size of the shrimp).
- 7. Remove pan from oven. Drizzle with additional lemon juice if desired.
- 8. Serve with rice or lemon orzo.
