Sheet Pan Shrimp with Peppers and Potatoes
Sheet Pan Shrimp with Peppers and Potatoes
Ingredients
For the Sheet Pan Roast
- 1 1/2 pounds mini potatoes, halved or quartered
- 2 bell peppers, any color, cored and cut into 1-inch pieces
- 1 white onion, medium, cut into 1-inch wedges
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Shrimp and Finish
- 1 1/2 pounds shrimp, large, peeled and deveined, tails on or off
- 1 pint cherry tomatoes, halved
- 5 ounces fresh spinach
- 1/2 cup feta cheese, crumbled
- 1 lemon, cut into wedges, for serving (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the halved or quartered mini potatoes, bell pepper pieces, and onion wedges. Drizzle with olive oil, then add the minced garlic, dried oregano, smoked paprika, kosher salt, and black pepper. Toss everything together until the vegetables are evenly coated.
⏱️ 10 min
- 3
Spread the seasoned vegetables in a single layer on the prepared sheet pan. Roast in the preheated oven for 15 minutes, allowing the potatoes to start softening and the vegetables to caramelize slightly.
⏱️ 15 min•🌡️ 400
- 4
While the vegetables are roasting, pat the peeled and deveined shrimp dry with paper towels. This helps them sear better.
⏱️ 3 min
- 5
After 15 minutes, remove the sheet pan from the oven. Add the shrimp and halved cherry tomatoes to the pan, distributing them evenly among the roasted vegetables. Return the sheet pan to the oven and continue roasting for another 8 to 10 minutes, or until the shrimp are pink and opaque and cooked through.
⏱️ 10 min•🌡️ 400
- 6
Remove the sheet pan from the oven. Add the fresh spinach and crumbled feta cheese to the hot pan. Toss gently with the warm vegetables and shrimp; the residual heat will wilt the spinach and slightly soften the feta.
⏱️ 2 min
- 7
Serve immediately, garnished with fresh lemon wedges if desired. This dish is excellent on its own or with a side of crusty bread.
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Shrimp with Peppers and Potatoes
Ingredients
For the Sheet Pan Roast
- 1 1/2 pounds mini potatoes, halved or quartered
- 2 bell peppers, any color, cored and cut into 1-inch pieces
- 1 white onion, medium, cut into 1-inch wedges
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Shrimp and Finish
- 1 1/2 pounds shrimp, large, peeled and deveined, tails on or off
- 1 pint cherry tomatoes, halved
- 5 ounces fresh spinach
- 1/2 cup feta cheese, crumbled
- 1 lemon, cut into wedges, for serving (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the halved or quartered mini potatoes, bell pepper pieces, and onion wedges. Drizzle with olive oil, then add the minced garlic, dried oregano, smoked paprika, kosher salt, and black pepper. Toss everything together until the vegetables are evenly coated.
⏱️ 10 min - 3
Spread the seasoned vegetables in a single layer on the prepared sheet pan. Roast in the preheated oven for 15 minutes, allowing the potatoes to start softening and the vegetables to caramelize slightly.
⏱️ 15 min•🌡️ 400 - 4
While the vegetables are roasting, pat the peeled and deveined shrimp dry with paper towels. This helps them sear better.
⏱️ 3 min - 5
After 15 minutes, remove the sheet pan from the oven. Add the shrimp and halved cherry tomatoes to the pan, distributing them evenly among the roasted vegetables. Return the sheet pan to the oven and continue roasting for another 8 to 10 minutes, or until the shrimp are pink and opaque and cooked through.
⏱️ 10 min•🌡️ 400 - 6
Remove the sheet pan from the oven. Add the fresh spinach and crumbled feta cheese to the hot pan. Toss gently with the warm vegetables and shrimp; the residual heat will wilt the spinach and slightly soften the feta.
⏱️ 2 min - 7
Serve immediately, garnished with fresh lemon wedges if desired. This dish is excellent on its own or with a side of crusty bread.