Okay, listen up! If you’re anything like me, weeknights can be a total scramble. You want something delicious, something that feels like a real meal, but you absolutely do *not* have hours to spend in the kitchen. That’s where this Sheet Pan Garlic Butter Shrimp and Potatoes recipe comes in. Seriously, it’s a game-changer! I stumbled upon this method when I was desperate for a quick dinner that tasted amazing and didn’t leave me with a sink full of dishes. It’s become my go-to for those nights when dinner needs to be on the table, like, yesterday. The combination of tender shrimp and perfectly roasted potatoes, all swimming in this incredible garlic butter sauce? Pure magic!
Why You’ll Love This Sheet Pan Garlic Butter Shrimp and Potatoes
Seriously, this Sheet Pan Garlic Butter Shrimp and Potatoes recipe is a lifesaver for so many reasons!
- Quick and Easy: Dinner on the table in under an hour, with most of that time being hands-off oven time!
- Packed with Flavor: That garlic butter sauce is seriously addictive, and it coats everything perfectly.
- Healthy and Wholesome: You’ve got lean protein from the shrimp and good-for-you carbs from the potatoes. It’s a winner!
- Minimal Cleanup: Yep, just one pan! This is my favorite part – less scrubbing, more relaxing.
Essential Ingredients for Sheet Pan Garlic Butter Shrimp and Potatoes
Alright, let’s talk about what you’ll need to make this magical Sheet Pan Garlic Butter Shrimp and Potatoes happen. It’s really straightforward, and you probably have most of this stuff already!
- Baby Potatoes: You’ll want about 1.5 pounds of these little guys. Make sure to quarter them so they cook evenly.
- Large Shrimp: Grab a pound of large shrimp, and don’t forget to peel and devein them. It just makes eating them so much nicer!
- Unsalted Butter: We need 4 tablespoons, divided. Using unsalted butter gives us more control over the saltiness, which is always a good thing in my book.
- Fresh Garlic: Four cloves, minced nice and fine. This is where a ton of that amazing garlic flavor comes from!
- Dried Parsley: Just 1 teaspoon for a little pop of herbaceousness.
- Paprika: Half a teaspoon. This adds a lovely color and a subtle warmth.
- Salt: To taste! Always important for bringing out all those yummy flavors.
- Black Pepper: A good pinch, also to taste.
- Lemon Wedges: These are optional, but trust me, a little squeeze of fresh lemon juice right at the end is just divine.
Ingredient Notes and Substitutions
So, about those ingredients! If you can’t find baby potatoes, don’t sweat it. Any small waxy potato, like Yukon Golds, will work just fine – just cut them into bite-sized pieces that are roughly the same size. For the garlic, if you’re in a pinch, you can use about 1 teaspoon of garlic powder, but fresh is always best for that punchy flavor. And while dried parsley is called for, a tablespoon of fresh chopped parsley stirred in at the very end would be amazing too!
Simple Steps for Perfect Sheet Pan Garlic Butter Shrimp and Potatoes
Okay, let’s get this party started! Making this Sheet Pan Garlic Butter Shrimp and Potatoes is seriously so easy, you’ll wonder why you haven’t made it a million times already. Here’s how we do it:
- Preheat Oven and Prepare Potatoes: First things first, crank your oven up to 400°F (200°C). While that’s heating, grab your quartered baby potatoes and toss them right on a big baking sheet. Add 2 tablespoons of melted butter, a good sprinkle of salt, and some black pepper. Give it all a good mix so those potatoes are nicely coated.
- First Roast for Tender Potatoes: Spread those potatoes out into a single layer – this is key for getting them nice and tender. Pop that baking sheet into the hot oven for about 20-25 minutes. You want them to be fork-tender and getting a little bit golden around the edges.
- Prepare the Flavorful Garlic Butter Sauce: While the potatoes are doing their thing, let’s whip up that incredible garlic butter sauce. Melt the remaining 2 tablespoons of butter in a small saucepan over low heat. Toss in your minced garlic, dried parsley, and paprika. Let it bubble away for just about a minute until it smells absolutely amazing. Be careful not to burn that garlic!
- Combine and Final Bake: Once your potatoes are looking good, pull that baking sheet out of the oven. Now, add your peeled and deveined shrimp right into the pan with the potatoes. Pour that fragrant garlic butter sauce all over everything. Give it a gentle toss to make sure every single potato and shrimp is coated in that goodness. Then, pop it back into the oven for another 8-10 minutes. You’re looking for the shrimp to turn perfectly pink and opaque.
- Serve Your Delicious Meal: And that’s it! Pull your beautiful pan out of the oven. Serve it up immediately. If you’re feeling fancy (or just love that extra zing!), squeeze some fresh lemon wedges over the top. Trust me, it takes it to another level!
Tips for Achieving Crispier Potatoes
Want those potatoes extra crispy? Make sure they’re in a single layer on the baking sheet, and don’t overcrowd the pan. Giving them space lets the hot air circulate and get them perfectly browned and crisp!
Adding Extra Vegetables to Your Sheet Pan Meal
Feeling like adding some green? Toss in some broccoli florets or bell pepper strips with the shrimp during the last 10 minutes of baking. They’ll steam up beautifully and add even more goodness to your meal! For more ideas on quick dinners, check out these easy sheet pan meals.
Equipment Needed for Sheet Pan Garlic Butter Shrimp and Potatoes
You really don’t need much to make this fantastic Sheet Pan Garlic Butter Shrimp and Potatoes! It’s all about keeping it simple. You’ll definitely want a large baking sheet – make sure it’s big enough to spread everything out nicely. A small saucepan is perfect for whipping up that glorious garlic butter sauce. Of course, have your measuring spoons and cups handy, and a good knife and cutting board for prepping those potatoes and garlic. That’s really it!
Serving Suggestions for Your Sheet Pan Garlic Butter Shrimp and Potatoes
This Sheet Pan Garlic Butter Shrimp and Potatoes is practically a whole meal in itself, but if you want to round it out, I love serving it with a simple side salad! A crisp green salad with a light vinaigrette cuts through the richness of the garlic butter beautifully. Sometimes, I’ll also whip up some crusty bread to sop up any extra sauce – because you absolutely don’t want to waste a drop of that deliciousness! It makes for a complete, satisfying dinner that feels special but is still totally weeknight-friendly. You can find more one pot dinners here.
Storing and Reheating Leftovers
Got some leftover Sheet Pan Garlic Butter Shrimp and Potatoes? Lucky you! Let it cool down completely, then pop it into an airtight container and stash it in the fridge. It should be good for about 2-3 days. When you’re ready to reheat, gently warm it up in a skillet over low heat or pop it in a moderate oven (around 325°F/160°C) for a few minutes until just heated through. Be careful not to overcook the shrimp, or they can get a little rubbery!
Frequently Asked Questions About Sheet Pan Garlic Butter Shrimp and Potatoes
Got some burning questions about our favorite Sheet Pan Garlic Butter Shrimp and Potatoes? I’ve got you covered!
Can I use different types of potatoes? Absolutely! While baby potatoes are fantastic because they cook up quickly, you can totally use other waxy potatoes like Yukon Golds or red potatoes. Just make sure to cut them into bite-sized pieces, around 1-inch cubes, so they cook evenly with the shrimp. You might need to give them a few extra minutes in the oven before adding the shrimp.
How do I know when the shrimp is cooked? This is the easiest part! Shrimp cook super fast. You’re looking for them to turn a beautiful opaque pink color. They’ll also curl up into a nice ‘C’ shape. If they start to look like a tight ‘O’, they’re probably overcooked and might get a little chewy. Keep an eye on them during that last 8-10 minutes of baking!
Can I prepare this ahead of time? You can do a little prep work, yes! You can quarter the potatoes and mince the garlic a day in advance and store them in the fridge. You can even mix up the garlic butter sauce ingredients (minus the butter) and have them ready to go. However, I wouldn’t recommend adding the shrimp or tossing everything together until you’re ready to cook, as the shrimp can get a bit mushy if they sit in the sauce for too long.
Is Sheet Pan Garlic Butter Shrimp and Potatoes gluten-free? You bet it is! This recipe is naturally gluten-free, making it a fantastic option for those with gluten sensitivities or anyone looking for healthier seafood meals. It’s one of those wonderful one pot meal prep ideas that just happens to fit the bill!
Estimated Nutritional Information
Just a heads-up, this is a general idea of what you’re getting per serving of our amazing Sheet Pan Garlic Butter Shrimp and Potatoes:
- Calories: Around 450 kcal
- Fat: About 20g
- Protein: Roughly 30g
- Carbohydrates: Approximately 35g
- Sodium: Around 300mg
Keep in mind, these numbers are estimates and can totally change depending on the exact ingredients and brands you use. But it gives you a good idea of this delicious and healthy comfort food dinner! For more delicious recipes, follow us on Pinterest.
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Sheet Pan Garlic Butter Shrimp: 1 Pan Dinner
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A simple and delicious sheet pan meal featuring tender shrimp and roasted potatoes coated in a savory garlic butter sauce. Perfect for a quick weeknight dinner.
Ingredients
- 1.5 lbs baby potatoes, quartered
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp dried parsley
- 1/2 tsp paprika
- Salt, to taste
- Black pepper, to taste
- Lemon wedges, for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the quartered baby potatoes with 2 tablespoons of melted butter, salt, and pepper on a large baking sheet.
- Roast the potatoes for 20-25 minutes, or until tender and lightly browned.
- While potatoes are roasting, melt the remaining 2 tablespoons of butter in a small saucepan over low heat.
- Add the minced garlic, dried parsley, and paprika to the melted butter. Cook for 1 minute until fragrant.
- Remove the baking sheet from the oven. Add the shrimp to the pan with the potatoes.
- Pour the garlic butter sauce over the shrimp and potatoes. Toss to coat evenly.
- Return the baking sheet to the oven and bake for another 8-10 minutes, or until the shrimp are pink and cooked through.
- Serve immediately, with lemon wedges if desired.
Notes
- For crispier potatoes, ensure they are single-layered on the baking sheet.
- You can add other vegetables like broccoli florets or bell pepper strips during the last 10 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
