Sheet Pan Shrimp
User Reviews
5
-
Prep Time
5 mins
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Cook Time
6 mins
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Total Time
11 mins
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Servings
8
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Calories
2162 kcal
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Cuisine
Mediterranean
Sheet Pan Shrimp
Description
The recipe begins by combining lemon zest and juice with olive oil, minced garlic, and spices including paprika, oregano, coriander, cumin, and Aleppo pepper to create a flavorful sauce. Jumbo shrimp are patted dry and tossed in this marinade briefly to ensure coating without over-marinating. The shrimp then bake on a single layer on a sheet pan in a preheated 400°F oven.
Baking quickly transforms the shrimp from grey to opaque pink, preserving tenderness and preventing overcooking. The combination of citrus, smoky spices, and herbs produces a balanced, lively flavor profile. A sprinkling of fresh parsley finishes the dish, while lemon wedges add freshness at serving.
This dish pairs well with rice, vegetables, or salad for a complete meal. The fast cook time and straightforward preparation make it accessible for daily cooking. Marinating quickly just before baking maximizes flavor without compromising texture.
Notes provide detailed shrimp cleaning instructions including rinsing, removing legs and shells, and deveining. Guidance reminds that shrimp continue cooking after removal from oven, recommending careful watch to avoid toughness. The recipe also suggests sourcing quality Mediterranean ingredients for spices and olive oil to enhance flavor authenticity.
Ingredients
- 3 lemon large
- 1/2 cup extra virgin olive oil
- 2 garlic minced, cloves
- 1 teaspoon paprika sweet
- 1 teaspoon oregano dried
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin ground
- 1/2 teaspoon Aleppo pepper or red pepper flakes
- kosher salt
- black pepper
- 2 pounds jumbo shrimp, peeled and deveined (see note)
- 3 tablespoons parsley finely chopped
Instructions
- Make the sauce. Cut two of the lemons into wedges and set aside for serving. Zest and juice the remaining lemon into a large mixing bowl. Add the olive oil, garlic, paprika, oregano, coriander, cumin, and Aleppo pepper. Add a big dash of kosher salt and black pepper. Whisk to combine.
- Quickly marinate the shrimp. Pat the shrimp dry and add to the bowl with the sauce. Toss to make sure the shrimp is well-coated. Set aside while the oven is preheating.
- Get ready to bake. Position a rack in the middle of your oven and heat to 400°F.
- Bake the shrimp. When your oven is hot, add the shrimp to a large sheet pan and spread so the shrimp is in one single layer. Pour any leftover sauce over top, then bake on the middle rack until the shrimp turns from grey to opaque pink, anywhere from 5 to 7 minutes.
- Finish and serve. Garnish with the parsley and serve with the lemon wedges on the side for squeezing.
Notes
- Rinse shrimp in cold water and remove legs by pulling them off gently before peeling the shells.
- Peel shrimp from the head end, keeping or removing the tail as preferred.
- Make a shallow slit on the back and remove the dark vein carefully for a clean-tasting dish.
- Pat shrimp dry before marinating to help the sauce adhere better.
- Watch baking closely; shrimp can quickly overcook and become tough.
- Shrimp will finish cooking from residual heat once removed from the oven, so slight opacity when taken out is acceptable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 2162 kcal
% Daily Value*
| Calories | 216.2kcal | 11% |
| Carbohydrates | 5.7g | 2% |
| Protein | 16.1g | 32% |
| Fat | 14.9g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1.6g | 9% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 142.9mg | 48% |
| Sodium | 719.1mg | 30% |
| Potassium | 212.2mg | 5% |
| Fiber | 1.6g | 6% |
| Sugar | 1.1g | 2% |
| Vitamin A | 505.5IU | 10% |
| Vitamin C | 23.8mg | 26% |
| Calcium | 83.3mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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