Sheet Pan Garlic Parm Shrimp and Potatoes

• 1 lb shrimp, peeled and deveined
• 2 lbs baby potatoes, halved
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped
• Juice of 1 lemon
• Optional: Zest of 1 lemon for garnish

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a large bowl, toss potatoes with 2 tablespoons olive oil, garlic, thyme, paprika, red pepper flakes, salt, and pepper.
3. 3 Spread potatoes in a single layer on a sheet pan.
4. 4 Roast for 15 minutes.
5. 5 Add shrimp to the pan, drizzle with remaining olive oil, and sprinkle with salt and pepper.
6. 6 Roast for another 8-10 minutes or until shrimp are pink and cooked through.
7. 7 Sprinkle Parmesan cheese over the shrimp and potatoes, return to oven for 1-2 minutes until cheese is melted.
8. 8 Garnish with parsley, lemon juice, and optional lemon zest.
9. 9 Toss gently before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add broccoli florets for extra veggies.
• Swap potatoes for zucchini for a low-carb option.

Substitutions

• Use panko breadcrumbs for a crispy topping if you're out of Parmesan.
• Substitute shrimp with scallops for a different seafood twist.

Pairings

• A simple arugula salad
• Garlic bread

Nutrition

Tips

• For extra flavor, marinate the shrimp in olive oil, garlic, and a pinch of salt for 15 minutes before roasting.
• If potatoes vary in size, cut larger ones into smaller pieces for even cooking.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Pairs wonderfully with a crisp green salad or crusty bread.
• Serve with a chilled white wine for a delightful meal.

FAQ