This easy Sheet Pan Lemon Herb Shrimp dish is fresh, tasty, and perfect for busy nights! Juicy shrimp are tossed with zesty lemon and mixed herbs, all roasted together for a quick meal.
Who doesn’t love a one-pan dinner that takes hardly any time? I just arrange everything on the pan, and voila, dinner is served! Plus, the cleanup is a breeze! 🌟
Key Ingredients & Substitutions
Shrimp: Use large or jumbo shrimp for a meaty texture. If shrimp isn’t available, you can substitute it with scallops or chicken breast cut into bite-sized pieces.
Baby Potatoes: These are tender and flavorful. If you can’t find baby potatoes, red or Yukon gold potatoes, cut into smaller pieces, will work just fine!
Asparagus: Fresh asparagus adds a nice crunch. If it’s out of season, you can use green beans or snap peas instead for a similar green veggie.
Lemons: Fresh lemons are key for flavor. In a pinch, bottled lemon juice works, but fresh is always better for that zing! Lime can be an interesting twist too.
Olive Oil: Provides great flavor! You can swap it for avocado oil or melted butter if desired.
How Do I Get My Shrimp Perfectly Cooked?
Cooking shrimp just right is crucial—they can easily go from tender to rubbery. Here’s how to do it:
- Make sure to not crowd the shrimp on the pan. They need space to cook evenly!
- Cook until they turn pink and opaque, about 15-18 minutes at 400°F. Overcooking is the enemy!
- Remove them right away once cooked. They continue to cook a bit from residual heat.
This method ensures your shrimp are juicy and packed with flavor without being overcooked! Keeping an eye on your shrimp, especially towards the end, will lead to a delicious outcome.
Sheet Pan Lemon Herb Shrimp with Asparagus and Baby Potatoes
Ingredients You’ll Need:
For the Main Ingredients:
- 1 lb large shrimp, peeled and deveined (tails on)
- 1 lb baby potatoes, halved
- 1 bunch asparagus, trimmed
For Flavoring:
- 3 lemons, 2 sliced and 1 juiced
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (or use fresh parsley, chopped, for garnish)
- Salt and pepper, to taste
Optional Garnish:
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This easy sheet pan meal takes about 10 minutes of prep time and around 15-18 minutes of cooking time. In total, you’ll be enjoying this delicious dish in about 30-35 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This sets the stage for perfect roasting!
2. Prepare the Baby Potatoes:
In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, a sprinkle of salt, pepper, and half of the minced garlic. Spread the potatoes out on one side of the sheet pan.
3. Add the Asparagus:
Using the same bowl, toss the trimmed asparagus with 1 tablespoon of olive oil, salt, and pepper. Place the asparagus in a single layer on the opposite side of the sheet pan from the potatoes.
4. Mix the Shrimp Seasoning:
In a small bowl, combine the remaining tablespoon of olive oil, the juice of one lemon, the dried oregano, thyme, parsley, the rest of the minced garlic, and a little salt and pepper to taste. Stir until mixed well.
5. Arrange the Shrimp:
Now it’s time for the shrimp! Place them in the middle section of the sheet pan and drizzle the herb lemon mixture over them, making sure they are well-coated.
6. Add Lemon Slices:
Lay the lemon slices evenly across the sheet pan on top of the shrimp, potatoes, and asparagus. This will add that bright, zesty flavor!
7. Roast It All Together:
Put the pan in the preheated oven and roast everything for about 15-18 minutes. You’ll know it’s done when the shrimp are pink and opaque, the potatoes are tender, and the asparagus is crisp-tender.
8. Final Touches:
Once cooked, take the pan out of the oven. You can garnish with freshly chopped parsley if you like—optional but adds a nice touch!
9. Serve and Enjoy:
Serve warm, directly from the sheet pan. It makes for a no-fuss dinner with minimal cleanup!
This recipe delivers a fresh and vibrant medley of lemony shrimp alongside roasted baby potatoes and asparagus, all cooked effortlessly together on one pan! Perfect for a healthy weeknight meal! 🥗🍤
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely before cooking. Thaw shrimp overnight in the refrigerator or place them in a sealed bag and submerge in cold water for about 30 minutes. Pat them dry before using for the best results!
How Can I Adjust the Cooking Time for Different Potatoes?
If you’re using larger potatoes, cut them into smaller pieces (quarter them) to ensure they cook through in the same time frame. If they’re small or you have different varieties like red or Yukon gold, keep an eye on them and check for doneness a few minutes earlier to avoid overcooking.
Can I Prep This Dish Ahead of Time?
Absolutely! You can prep the ingredients a day in advance and store them in the fridge. Just toss together the shrimp and seasonings right before cooking to keep everything fresh and flavorful.
What Should I Serve with This Dish?
This dish pairs beautifully with a light salad, crusty bread, or over a bed of rice or quinoa. A side of garlic bread also complements the lemon herb flavors nicely!
