Sheet Pan Roasted Shrimp With Crispy Potatoes
A bright, elegant one-pan dinner featuring jumbo shrimp and golden-roasted potato slices tossed with garlic, fresh lemon, and briny capers. The shrimp marinates briefly in olive oil and lemon before joining pre-roasted potatoes for a quick final bake. Tangy and aromatic with crispy potato edges, this comes together in under 35 minutes. Perfect for weeknight entertaining or an easy date night at home. The lemon-caper sauce clings to everything, making this feel restaurant-quality without the fuss.
Ingredients
- 1 ½ lbs jumbo shrimp, peeled and deveinedmedium shrimpsame weightlower cost alternative
4
- 3 tablespoons extra virgin olive oil, divided
- 2 cloves garlic, minced
- 1 tablespoon lemon, zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt, to taste, divided
- 1 teaspoon fresh ground black pepper, divided
- 3 medium yukon gold potatoes, scrubbed and sliced 1/4 inch thick
- 2 tablespoons capers
Instructions
- 1
Preheat oven to 450F.
- 2
Wash shrimp and pat dry thoroughly.
- 3
Combine shrimp, 1 tablespoon olive oil, garlic, lemon zest, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Toss and refrigerate.
- 4
Rub a 9-inch baking dish with olive oil.
- 5
Arrange potato slices slightly overlapping in the dish. Drizzle with remaining olive oil, salt, and pepper.
- 6
Roast potatoes until golden and just tender.
- 7
Remove dish from oven and top potatoes with shrimp and marinade.
- 8
Return to oven and cook until shrimp is opaque and lightly roasted.
- 9
Remove from oven and sprinkle with capers.
- 10
Serve immediately with green salad.
Tips
Pat shrimp completely dry before marinating to ensure they brown properly rather than steam in the oven.
Slice potatoes uniformly so they cook at the same rate and develop an even golden crust.
Serve immediately after cooking while potatoes retain their crispy edges and shrimp are at peak tenderness.
Good to Know
Leftovers keep covered in the refrigerator for up to 2 days. Best eaten fresh, though potatoes will soften upon storage.
Prepare the shrimp marinade 4 hours ahead. Slice potatoes and store in water to prevent oxidation, draining just before assembly.
Serve with a crisp green salad, crusty bread to soak up juices, and a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Common Mistakes
Skip patting shrimp dry to avoid steaming instead of roasting
Avoid overcrowding the pan as it traps moisture
Do not skip the initial potato roast to ensure they brown properly
Substitutions
4
FAQ
Can I use frozen shrimp?
Yes, thaw completely and pat very dry. Excess moisture from frozen shrimp will prevent browning. Thaw overnight in the refrigerator for best texture.
What if my potatoes are not tender after 15 minutes?
Slice thinner next time, cut larger pieces smaller, or extend roasting by 5 minutes before adding shrimp. Thickness varies by mandoline or knife.
How long can I keep leftovers?
Store covered in the refrigerator for up to 2 days. Reheat gently in a 325F oven to avoid toughening the shrimp. Potatoes soften upon storage but remain edible.