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Sheet Pan Shrimp

Sheet Pan Shrimp Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 248
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 red bell pepper, sliced into ½ inch strips
  • 1 small red onion, cut into ½ inch wedges
  • 1 cup cherry or grape tomatoes, halved if large
  • 8 oz asparagus, trimmed and cut into 2 inch pieces
  • 4 cloves garlic, minced
  • 3 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes
  • ½ lemon, for squeezing
  • Handful fresh parsley, roughly chopped
  • ¼ cup crumbled feta, optional

Method
 

  1. Heat the oven to 400°F. On a large sheet pan, toss the shrimp, bell pepper, onion, tomatoes, and asparagus with the olive oil, garlic, salt, pepper, and red pepper flakes until coated.
  2. Spread everything into a single layer so no pieces overlap.
  3. Roast for 6 minutes, then shake the pan or turn the larger pieces. Continue roasting another 4 to 6 minutes, until shrimp are opaque and tomatoes have burst.
  4. Squeeze the lemon over the pan, toss gently, and top with parsley and feta. Serve immediately.

Notes

If your sheet pan is on the smaller side, divide the ingredients between two pans so everything roasts properly. The shrimp turn rubbery if they sit too long in their steam.