I love sheet-pan meals because they make dinner simple: everything cooks together on one baking sheet, which means less time in the kitchen and minimal cleanup. While some sheet-pan dinners take a little longer depending on the meat used, shrimp cooks in just minutes. That makes a shrimp sheet-pan meal one of my favorite ways to get a quick and easy dinner on the table!
This Roasted Shrimp with Cherry Tomatoes was adapted from a recipe on The Pioneer Woman’s website. I made a few changes to the original recipe, and the result is a flavorful and satisfying meal that comes together with very little effort.
I served the roasted shrimp and tomatoes over cauliflower rice to keep the meal low-carb, but regular rice or pasta would also be delicious. With its quick cooking time and easy cleanup, this sheet-pan shrimp dinner is perfect for a busy 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 them. Pat them dry with a paper towel. Sprinkle the shrimp with a generous dose of seafood seasoning, then 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, then toss to coat. 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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