Shrimp and Potatoes Recipe
Our easy shrimp and potatoes recipe cooked on a sheet pan can be made in about 30 minutes. A healthy meal packed with protein and flavor.
Servings: 5
Equipment
- 1 sheet pan
- 2 bowls
Ingredients
- 1.5 pounds potatoes cubed into large bite size pieces, skin-on
- 2 pounds shrimp raw shrimp, jumbo used, shell-off, defrosted or fresh
- 4 tbsp olive oil or enough to coat everything
- 3 tbsp taco seasoning or Old Bay
- 1 tsp garlic salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp Lawrys seasoned salt
Instructions
- Remove shell from shrimp (if necessary) and lay on a few folded paper towels. Roll up and gently press down to remove as much moisture as possible. Put into a bowl.
- Preheat oven to 400F.
- Pour 2 tbsp of olive oil on shrimp, toss to coat. Season raw shrimp with taco seasoning and garlic salt, toss to coat and put bowl in the fridge.
- Rinse potatoes and dry with paper towels. Cut into large bite size pieces, add into a bowl. Add remaining olive oil, toss to coat. Sprinkle on remaining seasonings, toss to coat.
- Pour seasoned potatoes on to sheet pan in one layer pushed to one side of the pan. Bake for 25 minutes.
- Remove pan, pour on seasoned shrimp, spread out on other side of pan in a single layer. Bake for 8 minutes or until potatoes are fork tender and shrimp is pink and no longer opaque inside. Serve immediately for best results.
Nutrition
Serving: 2oz | Calories: 209kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 555mg | Potassium: 584mg | Fiber: 3g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 27mg | Calcium: 19mg | Iron: 1mg