Sheet Pan Shrimp
This simple sheet pan shrimp recipe is the secret to easy, nutritious, healthy meals ready in about 10 minutes. And you only have to wash one dish! You can buy the shrimp pre-peeled and deveined to save time, or peel it yourself to save money (see note for tips). Serve with any number of your favorite sides: rustic bread, roast vegetables, salad, rice, pasta–you really can't go wrong.
Ingredients
- 3 large lemons
- 1/2 cup extra virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Aleppo pepper or red pepper flakes
- kosher salt
- black pepper
- 2 pounds jumbo shrimp, peeled and deveined (see note)
- 3 tablespoons finely chopped parsley
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
- Set the shrimp in a colander and run
- under cold water to remove any debris.
- Gently pull off the small legs from the bottom of the shrimp.
- Run a pairing knife from the heat to the tail, being carful not to cut too deeply.
- to browse quality Mediterranean ingredients including
- olive oils
- ,
- honey
- ,
- jams
- , and
- spices
- .
To peel and devein the shrimp:
Rinse the shrimp: Set the shrimp in a colander and run under cold water to remove any debris. Remove the legs: Gently pull off the small legs from the bottom of the shrimp. Remove the shell: Hold the shrimp by the tail. Starting at the head end where you removed the legs, use your fingers to crack open and peel away the shell. As you reach the tail, use your other hand to keep the small tail section attached as you peel (or you can remove the tail too if you’d like.) Make a shallow slit down the back of the shrimp. Run a pairing knife from the heat to the tail, being carful not to cut too deeply. Remove the dark vein. Use the tip of your knife or your hands to gently remove the vein. Rinse the shrimp under cold water once more to remove any leftover gunk, then pat dry before cooking or marinating.
- Rinse the shrimp: Set the shrimp in a colander and run under cold water to remove any debris.
- Remove the legs: Gently pull off the small legs from the bottom of the shrimp.
- Remove the shell: Hold the shrimp by the tail. Starting at the head end where you removed the legs, use your fingers to crack open and peel away the shell. As you reach the tail, use your other hand to keep the small tail section attached as you peel (or you can remove the tail too if you’d like.)
- Make a shallow slit down the back of the shrimp. Run a pairing knife from the heat to the tail, being carful not to cut too deeply.
- Remove the dark vein. Use the tip of your knife or your hands to gently remove the vein. Rinse the shrimp under cold water once more to remove any leftover gunk, then pat dry before cooking or marinating.
- Shrimp cooks quickly! And it will continue to cook when you take it out of the oven from the residual heat. Even if there are small hints of gray, the shrimp will fully cook by the time you get it to the table.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition Information
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 2162
% 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.