Sheet Pan Shrimp

5 from 1 vote

Coming together all on one baking sheet, this super easy baked shrimp dinner pairs perfectly with fresh herbs and juicy tomatoes!

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: American

Keyword: baked shrimp dinner, sheet pan shrimp

Servings:

Calories: 473kcal

Author: Jordan

Get Recipe Ingredients

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

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.