Sheet Pan Shrimp
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.
Servings: 4
Calories: 214kcal
Ingredients
- 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.
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.
- 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: 214kcal | Carbohydrates: 6g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 730mg | Potassium: 580mg | Fiber: 1g | Sugar: 3g | Vitamin A: 897IU | Vitamin C: 27mg | Calcium: 97mg | Iron: 2mg
