I love sheet-pan meals because it is a one-pot meal in the oven. Everything is cooked on a baking sheet, meaning this is a quick meal with easy cleanup. Some sheet pan meals take a little longer due to the meat type used, but shrimp only takes minutes to cook. A sheet-pan meal with shrimp is the king of all sheet-pan meals for that reason! This sheet-pan meal was adapted from a recipe on The Pioneer Woman’s website. A few changes made this meal very tasty! I served the shrimp over cauliflower rice, but you could serve it over regular rice or pasta. This sheet pan meal is a delicious meal to serve on a weeknight.
Ingredients
2 lb. shrimp, peeled, deveined and tails removed
Milk for soaking the shrimp
1 container cherry or grape tomatoes, cut in half
6 tsp. garlic, minced
Extra Virgin Olive Oil
Salt and pepper to taste
1 tsp. seafood seasoning (I used Old Bay)
1 Tbsp. Italian seasoning
2 lemons, juiced
Instructions
After the shrimp is peeled, deveined and the tails removed, place them in a bowl and cover them with milk to soak for about 30 minutes. Soaking seafood in milk removes any fishy odor and taste.
When the shrimp are done soaking, rinse and drain it. Pat them dry with a paper towel. Sprinkle the shrimp with a good dose of seafood seasoning and toss. I used Old Bay, but you can use whatever seafood seasoning you prefer or have on hand.
Place the shrimp on a baking sheet with the cherry tomatoes and garlic. Drizzle with olive oil. Sprinkle salt, pepper, and Italian seasoning over all the shrimp and tomatoes and give it a good toss. Spread the mixture into a single layer and bake at 350 degrees until the shrimp are done and the tomatoes have softened or burst.
Squeeze the lemon juice over the shrimp before serving. Serve over cauliflower or regular rice or pasta. Some of my crew served it over rice and others on resistant starch pasta. Either way, it is so good!
If you like this recipe, you may also like the following recipes:
Shrimp in White Wine Basil Cream Sauce
Roasted Shrimp and Cherry Tomatoes Sheet Pan Meal
Equipment
- q knife
- Measuring spoons
- q citus juicer
- 1 medium bowl
- 1 colander
- Paper towels
- 1 baking sheet
Ingredients
- 2 lb shrimp, peeled, deveined andtails removed
- Milk for soaking the shrimp
- 1 container cherry or grape tomatoes, cut in half
- 6 tsp. garlic, minced
- Extra Virgin Olive Oil
- Salt and pepper to taste
- 1 tsp. 1 tsp. Seafood seasoning (I used OldBay)
- 1 Tbsp. Italian seasoning
- 2 lemons, juiced
Instructions
- After the shrimp is peeled, deveined and the tails removed, place them in a bowl and cover them with milk to soak for about 30 minutes. Soaking seafood in milk removes any fishy odor and taste.
- When the shrimp are done soaking, rinse and drain it.
- Pat the shrimp dry with a paper towel.
- Sprinkle the shrimp generously with seafood seasoning and toss. I used Old Bay, but you can use whatever seafood seasoning you prefer or have on hand.
- Place the shrimp on a baking sheet with the cherry tomatoes and garlic.
- Drizzle with olive oil.
- Sprinkle salt, pepper, and Italian seasoning over all the shrimp and tomatoes and give it a good toss.
- Spread the mixture into a single layer and bake at 350 degrees until the shrimp are done and the tomatoes have softened or burst.
- Squeeze the lemon juice over the shrimp before serving.
- Serve over cauliflower or regular rice or pasta.
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