Shrimp and Veggies Sheet Pan Dinner

This garlicky, lemony and zasty shrimp and veggies sheet pan dinner is a sure summer favorite. Stress-free and full of flavor!

This post is written in collaboration with Gorton’s Seafood. All opinions are mine. Thank you for your support! #SheetPanShrimp #Ad

Let me tell you, sheet pan dinners can be a real lifesaver. 

How else can you get a complete and balanced dinner  (I’ve got some protein, lots of veggies, and tons of flavor), all in one simple pan. That is a breeze to throw together. That is super easy to clean up. And that looks this yummy?!? 

For this recipe I used one of my freezer staples: Gorton’s NEW Butterfly Shrimp. They are so versatile and delicious, that I always keep a box or two in the freezer so I can incorporate in my lunch or dinner for the family. It’s a good source of protein, rich in vitamins and minerals, non-GMO, and immunity boosting. Gorton’s Seafood makes it so easy to incorporate more seafood in my meals. 


Now let’s talk recipe. To make thing a little faster, I parboil the potatoes for a few  minutes. And then bake the shrimp, asparagus and potatoes cut in half, and coated with a lemony and garlicky oil, for about 20 minutes in the middle-upper part of the oven. Once crispy and cooked through, I simply topped with fresh chopped parsley and more lemon zest. So good! It’s bound to make your family excited for your Friday seafood dinner. 

Have a fun weekend!

INGREDIENTS:

YIELD: 4 servings

    • 1 lb (450 gr) petite gold potatoes
    • 1 package (9.2 oz, 261 gr) Gorton’s Butterfly Shrimp
    • 1 lb (450 gr) asparagus, trimmed and cut in half if needed
    • 2 tablespoons olive oil
    • 2 lemons
    • salt and pepper to taste
    • 2 garlic cloves
    • fresh parsley, one small bunch chopped

PREPARATION:

TIME: 15 minutes to prepare plus 30 minutes to cook

    Preheat the oven to 425°F. In a large pot of salted water, cook the potatoes for about 10 minutes (from when the water starts to boil), until partly tender. They will finish cooking in the oven.

    Wash the asparagus, and snap the bottom part as close to the bottom as possible.

    Toss the bottom part and cut the top in half if needed.

    Drain the potatoes, cut in half and arrange on a large baking sheet with the asparagus and shrimp.

    In a small bowl, add the olive oil, finely grated zest and juice of ONE lemon, salt and pepper and whisk well.

    Add the garlic cut in thin slices and mix.

    Drizzle on top of the asparagus, potatoes and shrimp.

    Toss to mix. Arrange the ingredients in a single layer if you can (or use two baking sheet if needed).

    Cut the second lemon in thin slices and add on top.

    Place the sheet in the middle/top part of the oven and roast for 18 to 20 minutes until cooked and crispy. Remember to rotate the sheet pan half way though cooking.

    Sprinkle with chopped fresh parsley and more lemon zest if you’d like. And enjoy!

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