Sheet Pan Shrimp

My Sheet Pan Shrimp combines extra-large shrimp and juicy cherry tomatoes with olive oil, smoked paprika, Italian seasoning, and garlic salt for an easy dinner that roasts in just 10 minutes. Everything cooks together on one sheet pan at 400°F, so there's no need to precook the tomatoes or add the shrimp halfway through. Serve it over rice, pasta, potatoes, or salad for a simple 20-minute meal.

Why Shrimp and Tomatoes Cook Well Together

Extra-large shrimp and cherry tomatoes work particularly well for a sheet-pan dinner because both cook quickly. The shrimp only need about 10 minutes at 400°F, while cherry tomatoes soften and begin releasing their juices in roughly the same amount of time. That means I don't have to partially roast the vegetables first or add the shrimp halfway through cooking.

If you are looking for more sheet-pan dinner options, make sure to check out my Sheet Pan Chicken and Sweet Potatoes, Sheet Pan Fajitas Steak and of course Oven Baked Whole Chicken Wings.

I also have you covered with side dishes. I love to pair sheet pan shrimp with vegetables and Crispy Air Fried Parmesan Potatoes to make it a complete meal.

Why You'll Love This Recipe

• Ready in 20 Minutes: This recipe only requires 10 minutes of actual oven time. This means more time at the family dinner table and less time spent getting dinner ready.
• Everything Cooks Together: Cherry tomatoes and extra-large shrimp roast during the same short cooking window, so there's no staggered cooking.
• Pantry Seasonings: Smoked paprika, Italian seasoning, garlic salt, and olive oil give the shrimp flavor without requiring a complicated marinade.
• Easy to Turn Into Dinner: Serve over rice, pasta, quinoa, potatoes, or salad.

Ingredients

See the recipe card at the end of the post for a full list of ingredients and their exact amounts. 

Shrimp

I use extra-large shrimp because they stay juicy during the 10-minute roast and are less likely to overcook before the cherry tomatoes soften. Smaller shrimp can cook more quickly, so start checking them several minutes earlier. You can also use frozen shrimp for this recipe but make sure they are fully thawed and pat them very dry before seasoning.

Seasonings

 I kept it simple with paprika, Italian seasoning, garlic salt and black pepper to taste. Most cooks have those ingredients already in the pantry which helps save time while getting this.

Olive Oil

Olive oil helps the seasonings coat the shrimp evenly and gives the cherry tomatoes enough fat to soften and roast without drying out. I used Fresh Press Farms Extra Virgin Olive Oil for this recipe. I like the brand because it is based in the United States, practices sustainable packaging, and it is cold pressed to ensure it stays unrefined. 

Flavor Variations

• Switch Your Seasonings: Don't be afraid to get creative. A pinch of dill, cumin, and kosher salt are all great options. Two tablespoons of fresh lemon juice or lemon zest is also a great option. Don't forget fresh parsley as a garnish!
• Add Butter: I love garlic butter shrimp. The depth of flavor is so satisfying and it works in every Italian dish you could think of. If you don't mind the dairy, this will really impress your guests. 
• Pair with Vegetables: Quick-cooking vegetables like thin asparagus can often roast alongside the shrimp. Firmer vegetables such as broccoli, carrots, or potatoes should be partially roasted first so the shrimp doesn't overcook while you wait for the vegetables to soften. Check out my Sheet Pan Chicken and Vegetables Recipe for veggie inspiration.

How to Make Sheet Pan Shrimp

Step 1. Preheat the oven to 400 degrees. In a large bowl, combine the shrimp, tomatoes, smoked paprika, Italian seasoning, garlic salt, sea salt, and olive oil to make a seasoning mixture.

Step 2. Toss everything together until evenly coated. 

Step 3. Then lay everything out on the sheet pan evenly in a single layer. Place in the oven on 400° and allow to bake for 10 minutes.

Step 4. Serve as is, with salad, or over rice or pasta. Enjoy!

Expert Tips

• Deveined Shrimp: If you buy whole or fresh shrimp, make sure you remove the vein from the back of each shrimp. This will improve the texture and appearance.
• Perfect Cooking: Shrimp should turn opaque and pink and curl into a loose C-shape. A tightly curled O-shape often indicates that the shrimp have cooked too long.
• Keep Everything in One Layer: This is critical for getting an even cook on all your tomatoes and shrimp. Big piles will cause some food to overcook and other parts to be left undercooked.
• Leave the Tomatoes Whole: I do not cut my tomatoes. They will have no problem cooking down in the high heat so save yourself the trouble of more prep work.

What to Serve With Sheet Pan Shrimp

This sheet pan shrimp is easy to turn into a complete meal because the smoky, garlicky shrimp and juicy roasted tomatoes pair well with simple sides.

• Rice: Serve the shrimp and tomatoes over white rice, jasmine rice, or brown rice so the grains can soak up the juices from the pan.
• Pasta: Toss everything with your favorite pasta for a quick shrimp pasta dinner. A little olive oil, Parmesan, or fresh lemon juice works especially well.
• Quinoa: Quinoa is a great option if you want something light but still filling.
• Roasted or Mashed Potatoes: Potatoes make this meal a little heartier and pair especially well with the paprika and garlic seasoning.
• Salad: A simple green salad or chopped Mediterranean-style salad keeps the meal fresh and light.

Sheet Pan Shrimp FAQ's

More Shrimp Recipes to Try

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📖 Recipe

Sheet Pan Shrimp

1x2x3x

A 20-minute dinner made with extra-large shrimp and cherry tomatoes that roast together at 400°F for 10 minutes with simple pantry seasonings. No staggered cooking or complicated marinade required.

5 from 9 votes

Nicole Kendrick

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Video

1x2x3x

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course dinner, lunch, Main Course

Cuisine American

Servings 4

Calories 214 kcal

Equipment

• ▢
  1 Circulon Nonstick Baking Sheet
• ▢
  1 Mixing Bowl
• ▢
  Measuring spoons

Ingredients

  

1x2x3x

• ▢ 1 pound shrimp Extra large, peeled and deveined
• ▢ 1 pint Cherry tomatoes
• ▢ 3 tablespoon Fresh Press Farms Olive Oil
• ▢ 1 ¼ teaspoon smoked paprika
• ▢ 1 ¼ teaspoon Italian seasoning
• ▢ ½ teaspoon garlic salt
• ▢ ½ teaspoon sea salt or salt of your choice

Instructions

 

• Preheat the oven to 400 degrees.
• In a large bowl, combine the shrimp, tomatoes, smoked paprika, Italian seasoning, garlic salt, sea salt, and olive oil.
• Mix everything together until evenly coated.
• Then, lay everything out on the sheet pan evenly in a single layer. Place in the oven on 400° and allow to bake for 10 minutes.
• Serve as is, with salad, or over rice or pasta.

Notes

Tips:

 

• Don't overcook your shrimp. Remove them from the oven when they start to form C-shapes. If they are overcooked, they will be tough.
• Pair this dish with any carb like quinoa or pasta to help make it a full meal.

Storage:

 

• Shrimp leftovers can be kept in an airtight container in the fridge for 2-3 days after cooking.
• Reheat leftovers gently in a skillet over medium-low heat just until warmed through. Avoid cooking them for too long or the shrimp will become rubbery.
• Do not freeze any shrimp leftovers.

Nutrition

Calories: 214kcalCarbohydrates: 6gProtein: 24gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 183mgSodium: 730mgPotassium: 580mgFiber: 1gSugar: 3gVitamin A: 897IUVitamin C: 27mgCalcium: 97mgIron: 2mg

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