Sheet Pan Shrimp
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This super easy Sheet Pan Shrimp is a go-to seafood recipe when you need something delicious but quick! A spin on my favorite Oven Baked Salmon In Foil, it has lots of flavor and fresh veggies making it a stress-free, everything-in-one sheet pan dinner!
I love sheet pan dinners on those nights where I can’t be bothered to make two or even three recipes for just one meal! My Oven Baked Chicken and Cauliflower, One Pan Chicken And Peppers, and Sheet Pan Gochujang Chicken Thighs are other great options, but I like this recipe when I’m craving seafood.
This shrimp is baked to perfection for a tender, juicy bite without drying them out! Paired with fresh, juicy cherry tomatoes and a blend of herbs and seasonings, this easy recipe is ideal for a simple yet satisfying dinner any night of the week.
Why You’ll Love This Recipe
- As simple as it gets: Easy-to-find ingredients. Easy prep. Only 15 minutes in the oven!
- Lots of serving options: You can serve this sheet pan shrimp all on its own for a nice light appetizer, or pair with some rice, quinoa, or even salad greens.
- Nothing but nutrients: Without a single bad-for-you ingredient, this recipe is completely guilt-free!
Ingredients You Will Need
- Cherry tomatoes: I like to use a combination of colors to upgrade the presentation.
- Shrimp: Go for ultra colossal shrimp for this recipe.
- Aromatics: A classic combination of garlic and shallot infuse your shrimp with lots of savory flavor.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
Substitutions/Additions
- Grape tomatoes or even regular tomatoes cut into bite-sized pieces will work instead of cherry tomatoes.
- A smaller variety of shrimp can be used if you can’t find ultra colossal. Just make sure you reduce the cooking time a bit so they don’t get overbaked.
- Feel free to add other veggies to the tomato mixture like zucchini, bell peppers, or broccoli.
How to Make Sheet Pan Shrimp
Step 1: Season tomatoes. In a mixing bowl, combine halved tomatoes with aromatics, herbs, olive oil, and salt and pepper.
Step 2: Prepare shrimp. Lay out shrimp on a baking sheet, sprinkle with seasonings, and squeeze lemon juice over top.
Step 3: Add tomatoes. Spoon the tomato mixture over the shrimp, then cover with a tented piece of foil and bake.
Step 4: Broil. Once the sheet pan shrimp is finished baking, place it under the broiler for a minute or two, then serve.
Recipe FAQs
Nope, these shrimp will cook all the way through without any flipping or turning!
The color is the best way to tell. Make sure the shrimp is opaque and pink and that it’s curled in on itself, like the shape of the letter C.
Transfer any leftovers to an airtight container and keep them in the fridge for 2-3 days. For something like shrimp, I like to store it down lower where it’s a bit colder in the fridge.
You can reheat the shrimp in the microwave for a quick reheat, but if you want to maintain the shrimp’s texture I recommend popping it back in the oven at 350° F until it’s heated through again.
More Easy Shrimp Dinner Recipes
- Grilled Pesto Shrimp
- Shrimp Asparagus Risotto
- Chinese Pineapple Shrimp
- Bang Bang Shrimp Tacos
- Shrimp Hibachi Recipe
If you tried this Sheet Pan Shrimp or any other recipe on my blog please leave a 🌟 star rating and tell me how it went in the 📝 comments below. I love hearing from you!
Sheet Pan Shrimp
Equipment
Ingredients
- 1 cup golden cherry tomatoes halved
- 1/2 cup red cherry tomatoes halved
- 1 large shallot diced
- 4 large garlic cloves minced
- 2 tablespoons fresh thyme leaves
- 1 teaspoon fresh oregano
- 1/2 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- 10 U10 shrimp (super colossal)
- 2 tablespoons lemon juice
- 2 tablespoons parsley for serving
- 2 tablespoons dill for serving
Instructions
- Preheat the oven to 375°F and line a sheet pan with foil.
- In a medium sized mixing bowl, combine the tomatoes, shallot, garlic, thyme, oregano, half the salt, half the pepper, and olive oil.1 cup golden cherry tomatoes, 1/2 cup red cherry tomatoes, 1 large shallot, 4 large garlic cloves, 2 tablespoons fresh thyme leaves, 1 teaspoon fresh oregano, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 tablespoons olive oil
- Place the shrimp on the foil lined pan and season with the remaining salt and pepper, and paprika. Drizzle the lemon juice over the shrimp and spoon the tomato mixture on top. Use another large piece of foil to loosely cover the shrimp, forming a tent. Fold the edges of both pieces of foil together to seal them.1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 10 U10 shrimp (super colossal), 2 tablespoons lemon juice
- Bake the shrimp for 10-12 minutes or until they are just about fully cooked. Then remove the sheet pan from the oven and turn the broiler on high. Carefully remove the top pieces of foil and place the shrimp back in the oven 2 inches from the broiler for 2-4 minutes or until the tomatoes begin to char.
- Top the shrimp with fresh herbs like parsley and dill and serve (I like them over rice or farro).2 tablespoons parsley, 2 tablespoons dill
Notes
- You can use smaller shrimp for this recipe. Just keep an eye on them, checking after about 6 minutes of cooking.
- Eat this shrimp on its own or serve over top of white rice or brown rice, quinoa, noodles, or as a protein for a salad.
