Sheet Pan Shrimp

A baking sheet full of cooked shrimp and cherry tomatoes.

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Quick and flavorful Sheet Pan Shrimp roasted with simple seasonings for an easy, healthy dinner ready in under 20 minutes with minimal cleanup.

Prep Time10

Cook Time10

Total Time20

Course: dinner, lunch, Main Course

Cuisine: American

Keyword: easy dinner recipe, easy gluten free shrimp recipe, gluten free, healthy seafood, one pan meal, quick meals, quick weeknight dinner, roasted shrimp, sheet pan shrimp

Servings:

Calories: 214kcal

Author: Nicole Kendrick

Equipment

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.

Video

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 3-4 days after cooking.
Do not freeze any shrimp leftovers.

Nutrition