Roasted Shrimp with Potato
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners when I want something impressive but don't have much time. Roasted shrimp with potato comes together in just 40 minutes from start to table, and honestly, most of that is just letting the oven do the work. The shrimp provides lean protein and omega 3 fatty acids that are wonderful for heart health, while the tender baby potatoes soak up all those garlicky, herby flavors. Everything roasts together on one pan, which means minimal cleanup and maximum flavor. It's simple enough for a busy Tuesday but elegant enough to serve guests.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- ¾ kgbaby potatoes(halved)
- 4 tbspolive oil
- 6garlic cloves(minced)
- 2 tspfresh thyme
- 1 tsppaprika
- 1 tspsea salt
- ½ tspblack pepper
- ¼ tspred pepper flakes
- 1lemon(zest and juice)
- 3 tbspfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the shrimp dry with paper towels and set aside.
Tip: Dry shrimp will roast better and develop a nice caramelization.
- 2
Toss the halved potatoes with 2 tablespoons of olive oil, half the minced garlic, thyme, paprika, salt, and black pepper on a large baking sheet.
Tip: Use a rimmed baking sheet to prevent oil from dripping.
- 3
Spread the potatoes in a single layer and roast for 15 minutes until they start to soften.
- 4
While potatoes roast, combine the remaining 2 tablespoons of olive oil with the remaining garlic, red pepper flakes, and lemon zest in a small bowl.
- 5
Remove the baking sheet from the oven and push potatoes to the sides, creating space in the center for the shrimp.
- 6
Arrange the shrimp on the sheet and brush generously with the garlic-oil mixture, ensuring each shrimp is well-coated.
Tip: Don't overcrowd the shrimp; they should have space around them to roast properly.
- 7
Return to the oven and roast for 8-10 minutes until the shrimp are pink and just cooked through.
Tip: Shrimp cook quickly, so watch carefully to avoid overcooking.
- 8
Remove from oven and immediately drizzle with fresh lemon juice. Garnish with fresh chopped parsley and serve hot.
Tip: The lemon juice adds brightness and prevents the dish from tasting heavy.
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