Shrimp Sheet Pan Dinner

Wren’s Little Nest
by Wren’s Little Nest
4 Servings
40 min

It’s not hard to make a quick, easy and healthy dinner with minimal prep and minimal clean up.

This Shrimp Sheet pan dinner comes together in no time and is absolutely delicious.

The shrimp are tossed in garlic, butter, lemon and are so tender and flavorful when they are done cooking. You can use fresh or thawed frozen shrimp for this as long as they are raw. I find that when using precooked shrimp they overcook and turn out rubbery.

I love to pair the shrimp with a side of roasted sweet potatoes and green beans. They both take appropriately the same time to cook making this dish even simpler to make.

This meal is the perfect dish to whip together on a busy week night and if you have the shrimp thawed and prepped ahead of time it will make it that much easier!

Since the shrimp only take a few minutes to cook, I begin by cooking the sweet potatoes and green beans first. You can season these however you like but I always like to keep it simple and just use olive oil, salt and pepper. Lining the baking sheet with some parchment paper makes cleaning up this dish a breeze!

While the veggies are cooking in the oven I use this time to prep the shrimp. After I thaw out shrimp I make sure to pat them dry with a paper towel before seasoning them. Toss the shrimp in melted butter, lemon juice and garlic. Arrange them on a new baking sheet and season with salt and pepper and garnish with fresh parsley.

Once the veggies are cooked I remove those trays from the oven and pop in the shrimp. Keep a close eye on the shrimp as they cook. They only take a few minutes and are very easy to overcook. Once the shells turn pink and the meat is white they are done.

Arrange everything on a plate and enjoy!

This dish is so simple, healthy and delicious! A perfect meal that looks much more impressive and time consuming to make than it actually is.

Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 12 oz fresh green beans
  • 2-3 sweet potatoes
  • 4 tbsp olive oil
  • salt and pepper to taste
  • 20 large raw thawed shrimp
  • 2 tbsp butter
  • 2 cloves minced fresh garlic
  • 2 tbsp lemon juice
  • salt and pepper to taste
  • 2 tbsp fresh minced parsley
Preheat oven to 400
Wash and trim the green beans.
Add the green beans to a bowl and toss with 2tbsp olive oil and salt and pepper.
Arrange the green beans in a single layer on a parchment paper lined baking sheet and set aside.
Peel and dice the sweet potatoes, and add them to a bowl. Toss with 2 tbsp olive oil and salt and pepper.
Arrange the sweet potatoes in a single layer on a parchment paper lined baking sheet.
Place both trays in the oven and bake for 20-25 minutes.
When there is about 5 minutes left of cooking for the veggies, begin preparing the shrimp.
Toss the raw thawed (and dried) shrimp in a bowl with 2 tbsp melted butter, 2 cloves minced fresh garlic, 2 tbsp lemon juice, salt and pepper to taste. Arrange the shrimp on a parchment paper lined pan and garnish with 2 tbsp fresh minced parsley.
When the veggies are done cooking remove them from the oven and put in the shrimp. Cook for 6-8 minutes watching them closely so they don’t overcook.
Remove the shrimp from the oven and plate with the sweet potatoes and green beans.
  • Nor12234250 Nor12234250 on Sep 06, 2021

    Why not devein and remove shells from shrimp before cooking. I do not think they will absorb the marinade with shells on plus trouble to peel once ready to put dinner on the table

    • See 1 previous
    • Nor12234250 Nor12234250 on Sep 06, 2021

      Thanks for your quick and helpful reply. I will follow your advice and keep the shells on.