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.
Ingredients:
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
1/2 lemon
*some steamed spinach would also be perfect!
Directions:
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!
Cooking with Candi 