I love how this recipe turns a handful of simple ingredients into a complete, satisfying dinner with very little effort. Everything cooks on one pan, which means fewer dishes and more time to enjoy the meal. The combination of tender shrimp, golden potatoes, garlic, and lemon always feels comforting but still fresh enough for a busy weeknight.
Why You’ll Love This Recipe
I keep coming back to this recipe because it is reliable, fast, and full of flavor. I like how the potatoes become crisp on the outside while staying soft inside, and the shrimp cook just long enough to stay juicy. I also appreciate that I can customize it easily depending on what vegetables I have on hand, making it perfect for nights when I do not want to overthink dinner.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb large shrimp, peeled and deveined
1.5 lbs Yukon Gold potatoes, cut into 1/2-inch cubes
3 tbsp extra virgin olive oil, divided
4 cloves garlic, minced
1 tsp dried oregano or Italian seasoning
1/2 tsp smoked paprika
1 lemon, half sliced and half juiced
1/2 tsp kosher salt, plus more to taste
1/4 tsp cracked black pepper
2 tbsp fresh parsley, chopped
Optional: 1 cup thin asparagus spears or broccoli florets
Directions
I start by preheating the oven to 400°F (200°C) and preparing a large rimmed baking sheet. Sometimes I line it with parchment paper for easy cleanup, but I often roast directly on the pan for crispier potatoes.
I place the cubed potatoes on the sheet pan, drizzle them with 2 tablespoons of olive oil, and season with half of the salt, pepper, and smoked paprika. I toss everything well and spread the potatoes out in a single layer. I roast them for 20 to 25 minutes, flipping once halfway through, until they are tender and lightly browned.
While the potatoes roast, I season the shrimp in a bowl with the remaining olive oil, garlic, lemon juice, oregano, and the rest of the salt and pepper. I let the shrimp sit for about 10 minutes so they absorb the flavors.
Once the potatoes are ready, I remove the pan from the oven and add the shrimp and lemon slices, spreading everything evenly. If I am using asparagus or broccoli, I add it at this stage. I return the pan to the oven and bake for another 6 to 8 minutes, just until the shrimp turn pink and opaque.
I finish the dish with a sprinkle of fresh parsley and serve it right away while everything is hot and fragrant.
Servings And Timing
I usually make this recipe for 4 servings.
Prep time is about 15 minutes, and the total cook time is around 30 to 35 minutes, making it ideal for a quick dinner.
Variations
I like swapping the seasoning with Old Bay or adding a pinch of red pepper flakes when I want a little heat. Sometimes I use red potatoes instead of Yukon Golds, or I add sliced bell peppers or zucchini for extra color. For a richer flavor, I occasionally finish the dish with a light drizzle of melted butter or a squeeze of extra lemon juice.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I prefer using the oven or an air fryer at 350°F until warmed through. I avoid the microwave because it tends to make the shrimp rubbery.
FAQs
Can I use frozen shrimp?
I use frozen shrimp often, but I always thaw them completely and pat them dry before seasoning to avoid excess moisture on the pan.
What type of potatoes work best?
I prefer Yukon Gold potatoes because of their creamy texture and thin skin, but red potatoes work well too.
Can I add more vegetables?
I add vegetables frequently, as long as they cook quickly. Green beans, zucchini, and bell peppers all work nicely.
How do I know when the shrimp are done?
I look for shrimp that are pink, opaque, and curled into a loose C shape, which tells me they are perfectly cooked.
Is this recipe suitable for meal prep?
I find it best enjoyed fresh, but it can be meal-prepped for a day or two if stored and reheated carefully.
Conclusion
I love how this sheet pan shrimp and potatoes recipe proves that dinner does not have to be complicated to be delicious. With simple ingredients, minimal cleanup, and bold flavors, it has become one of my favorite solutions for busy nights when I still want a homemade meal on the table.
A quick and flavorful sheet pan dinner featuring tender shrimp, crispy Yukon Gold potatoes, garlic, and lemon. Perfect for busy weeknights, with minimal cleanup and simple ingredients.
Ingredients
1 lb large shrimp, peeled and deveined
1.5 lbs Yukon Gold potatoes, cut into 1/2-inch cubes
3 tbsp extra virgin olive oil, divided
4 cloves garlic, minced
1 tsp dried oregano or Italian seasoning
1/2 tsp smoked paprika
1 lemon, half sliced and half juiced
1/2 tsp kosher salt, plus more to taste
1/4 tsp cracked black pepper
2 tbsp fresh parsley, chopped
Optional: 1 cup thin asparagus spears or broccoli florets
Instructions
Preheat oven to 400°F (200°C) and prepare a large rimmed baking sheet.
Place cubed potatoes on the pan. Drizzle with 2 tablespoons olive oil and season with half of the salt, pepper, and smoked paprika. Toss to coat and spread in a single layer.
Roast potatoes for 20–25 minutes, flipping halfway through, until tender and golden.
While potatoes cook, toss shrimp in a bowl with remaining olive oil, garlic, lemon juice, oregano, and remaining salt and pepper. Let marinate for 10 minutes.
Remove the pan from the oven. Add shrimp and lemon slices, and vegetables if using. Spread evenly on the pan.
Return to oven and bake for 6–8 minutes, until shrimp are pink and opaque.
Sprinkle with chopped parsley and serve hot.
Notes
Thaw and pat dry frozen shrimp before use to avoid excess moisture.
Line the baking sheet with parchment for easier cleanup, or roast directly for crisper potatoes.
Finish with extra lemon juice or melted butter for added richness.
Add quick-cooking vegetables like bell peppers or zucchini for more color and flavor.
