Sheet Pan Shrimp & Potatoes #seafood

Preheat the oven to 400°F (200°C).

Wash and halve the baby potatoes, then place them in a large bowl.

Add olive oil, paprika, salt, and black pepper to the potatoes and toss to coat.

Spread the potatoes in a single layer on a sheet pan.

Roast the potatoes in the preheated oven for 20 minutes.

While the potatoes roast, prepare the shrimp by peeling and deveining them.

In a separate bowl, combine shrimp, minced garlic, lemon juice, red pepper flakes, and parsley.

After 20 minutes, remove the sheet pan from the oven and stir the potatoes.

Add chopped onion, bell pepper, zucchini, and cherry tomatoes to the pan.

Return the pan to the oven and roast for an additional 10 minutes.

Add the shrimp to the sheet pan, spreading them evenly over the vegetables.

Roast for another 5-7 minutes, until the shrimp are pink and opaque.

Remove from the oven and squeeze fresh lemon juice over the dish.

Garnish with additional parsley before serving.

Spice Level:

Allergens