Smoky Paprika Lime Shrimp Sheet Pan Dinner

• 1 pound shrimp, peeled and deveined
• 2 cups baby potatoes, halved
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 3 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt to taste
• Freshly ground black pepper to taste
• Zest and juice of 1 lime
• 2 tablespoons chopped fresh parsley
• Optional: Chili flakes for spice

Steps

1. 1 Preheat oven to 425°F.
2. 2 Toss shrimp, potatoes, bell pepper, and zucchini with olive oil, smoked paprika, garlic powder, oregano, salt, and pepper in a large bowl.
3. 3 Spread the mixture in a single layer on a sheet pan.
4. 4 Roast for 10 minutes.
5. 5 Remove from oven, squeeze lime juice over the top, and toss to coat.
6. 6 Return to oven and roast for another 5-7 minutes until shrimp are pink and vegetables are tender.
7. 7 Garnish with parsley before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add artichoke hearts or asparagus for extra veggies.
• Use chicken thighs instead of shrimp for a heartier meal.

Substitutions

• Substitute olive oil with avocado oil for a higher smoke point.
• Use fresh lime juice in place of bottled if available.

Pairings

• Jasmine rice
• Garlic bread
• A crisp white wine

Nutrition

Tips

• For extra flavor, marinate the shrimp mixture for 30 minutes before roasting.
• Add chili flakes if you prefer a spicy kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Freezing: Not ideal for freezing due to texture changes in shrimp and vegetables. Best enjoyed fresh.

Serving Suggestions

• Serve with a side of jasmine rice or a fresh green salad.
• Pair with a chilled white wine for a refreshing contrast.

FAQ