Lemon Thyme Sheet Pan Shrimp and Potatoes

• 1.5 pounds shrimp, peeled and deveined
• 1.5 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 1 lemon, zested and juiced
• 2 tablespoons fresh thyme leaves
• 1 teaspoon garlic powder
• Salt to taste
• Pepper to taste
• Optional: 2 tablespoons chopped parsley for garnish

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a large bowl, toss shrimp and potatoes with olive oil, lemon zest, lemon juice, thyme, garlic powder, salt, and pepper until evenly coated.
3. 3 Spread the shrimp and potatoes in a single layer on a large sheet pan.
4. 4 Roast for 20-25 minutes, flipping halfway through, until shrimp are pink and potatoes are tender and golden.
5. 5 Garnish with parsley if desired before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add diced bell peppers or zucchini for extra veggies.
• Swap thyme with rosemary for a different flavor profile.

Substitutions

• If fresh thyme isn’t available, use 1 teaspoon of dried thyme.
• Substitute shrimp with chicken for a different protein.

Pairings

• A glass of crisp white wine or a sparkling water with lemon.
• Serve with garlic aioli or tzatziki sauce.

Nutrition

Tips

• For extra crispiness, you can parboil the potatoes for 5 minutes before roasting.
• If you prefer larger potatoes, cut them into 1-inch chunks to ensure even cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Not ideal for freezing due to texture changes in shrimp and potatoes.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with a crusty baguette for a complete meal.

FAQ