Oh wow! I am so very into all my sheet pan meals. This one was particularly simple to prepare once you have the shrimp prepped. I really kind of just winged it. You can roast some broccoli separately as it would need a little more time to cook. I served with some rice and a salad and that was it. No kidding around this meal took less than 1/2 hour from oven to table. Of course it is super easy if your fish store can prepare your shrimp. Joel does all the shrimp prep around here and boy am I happy he does. If you call your fish store ahead they will peel and de-vein the shrimp for you.
Enjoy this super easy light dinner.
This recipe will serve 4 people.
1 1/2 lb. peeled and deveined shrimp. You can leave the tails on if you’d like but I didn’t. I used rather large shrimp. Under 10–Mexican White Shrimp.
2 cups cherry tomatoes
2 nice sized garlic cloves, minced
app. 2 – 3 Tablespoons Olive Oil
Kosher Salt and Freshly Ground Black Pepper
*1/2 teaspoon crushed red pepper–if you like the heat. Totally optional
*some steamed spinach would also be perfect!
Preheat the oven to 400 degrees.
I put shrimp, cherry tomatoes and garlic in a large bowl, drizzled 2-3 Tbsp. of Olive Oil over it added app. 1 teaspoon Kosher Salt and some grinds on the pepper mill. You may want to use more or less salt depending on your particular taste. I also sprinkled some crushed red pepper in –app. 1/2 teaspoon. Mix it up with a large spoon and if it looks like a light glaze of oil and everything is covered with the oil –you’re good. I used between 2 and 3 tablespoons of olive oil. You’ll have to eyeball it to be sure. One large sheetpan should do it. I sprayed sheet pan with cooking spray or you can use parchment paper for even quicker clean up . Spread out on sheet pan and that’s it.
Roast until the shrimp are opaque , start to curl up and turn pink, and tomatoes start to burst. I cooked for 15 minutes, but I had very large shrimp. You’ll have to adjust time for the size of your shrimp. Smaller shrimp could take 10-12 minutes. You can always cut into the middle of a shrimp to be sure it’s done.
Finish with a squeeze of some fresh lemon, app. 1/2 lemon.
Serve with rice , pasta or just alone. Add a nice green veggie alongside and you’re good to go.
Say Thank You for this delicious and easy recipe!
Thank you!!! I’m having the best time with your recipes, Candi!
Sent from my iPhone
So happy 😊