This Sheet Pan Shrimp recipe is the easiest way to put dinner on the table in less than 20 minutes, without sacrificing any flavor. This easy sheet pan recipe combines shrimp and fresh cherry tomatoes to create a perfect protein that pairs well with so many options! Add them to potatoes, white rice or even a salad to get a healthy meal in no time.
Quick Look: Sheet Pan Shrimp
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 10 minutes
- ⏳ Total Time: 20 minutes
- 🦐 Servings: 4 servings
- ⚡ Calories: 214 calories per serving
- 🍂 Flavor Profile: The perfect blend of fresh spices and tomatoes that complement slightly sweet shrimp
- 👌 Difficulty: Easy - A simple and quick way to make shrimp while still keeping it healthy
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Sheet pan meals have been a lifesaver for me lately. With the kids in school and a cascade of endless after-school activities, teams, and events, there isn't much time for gourmet meals in my house, but that hasn't stopped me from making amazing seafood options.
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.
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Why You'll Love This Recipe
- Simple Ingredients: This recipe only needs some shrimp and a few quick seasonings and it will be dinner time before you know it.
- Easy Cooking: Simply throw everything on a baking sheet and let the oven do all the work. This recipe makes just a few dishes and cooks up in just minutes!
- Perfect to Pair: This is an easy recipe to make with your favorite pasta, couscous, or salad. Add the shrimp on top for a protein boost!
Ingredients
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
- Shrimp: I used fresh shrimp for this recipe but frozen shrimp works too. Make sure they are fully thawed before cooking.
- Seasonings: I kept it simple with paprika, Italian seasoning, garlic salt and black pepper to taste. Most cooks have those ingredients already in the house.
- Olive Oil: 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: I love to add asparagus, green beans, and broccoli to make sheet pan shrimp with vegetables. Choose whatever veggies work best for you.
⭐️⭐️⭐️⭐️⭐️
"This shrimp dish came out perfect! I made it with orzo for a full meal and it was gone in no time. I will TOTALLY be making this again!"
- Devin J.
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 marinade.
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: Your shrimp are done when they're C-shaped. Be careful, shrimp cook quickly and can get tough if you are not watching over them.
- Use Parchment Paper: This is super helpful for keeping your roasting trays clean. Just throw it out when done to save time standing over the sink doing dishes.
Sheet Pan Shrimp FAQ's
Shrimp is cooked when it's pink and C-shaped. The C shape is key, as the color of shrimp can vary from light to dark pink. However, if it's pink and C-shaped, it's done. If it's O-shaped, it's overcooked.
A few favorites of mine are sheet pan shrimp fajitas, shrimp scampi, and sheet pan shrimp and potatoes. These are all healthy and easy to make. Perfect for anyone who is a beginning chef.
It is! All my recipes are gluten-free but this recipe is especially easy because it is naturally gluten-free. I hope this helps you or anyone you know who has a gluten allergy!
More Shrimp Recipes to Try
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📖 Recipe
Sheet Pan Shrimp
Video
Ingredients
- 1 pound shrimp Extra large, peeled and deveined
- 1 pint Cherry tomatoes
- 3 tablespoon Fresh Press Farms Olive Oil
- 1 ¼ teaspoon 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
- 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.
- Shrimp leftovers can be kept in an airtight container in the fridge for 3-4 days after cooking.
- Do not freeze any shrimp leftovers.
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