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Ina Garten Sheet Pan Roasted Shrimp

Ina Garten Sheet Pan Roasted Shrimp
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Succulent shrimp and vibrant vegetables roasted to perfection on a single sheet pan. The shrimp are tender and juicy with a hint of garlic and lemon, while the vegetables caramelize slightly for a sweet, savory flavor. This dish is quick, elegant, and perfect for a weeknight dinner or entertaining.

Ingredients

Scale
  • 1.5 pounds large shrimp (16/20 count), peeled and deveined, tails left on
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 1 red bell pepper, cored and cut into 1-inch strips
  • 1 yellow bell pepper, cored and cut into 1-inch strips
  • 1 small red onion, thinly sliced
  • 3 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat oven to 400°F / 204°C. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup; this prevents sticking and simplifies cleaning.
  2. In a large bowl, combine asparagus, red bell pepper, yellow bell pepper, and red onion. Drizzle with 2 tablespoons olive oil and toss until vegetables are evenly coated. Coating with oil promotes even roasting and enhances caramelization.
  3. Arrange the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 10 minutes to begin softening them. Par-roasting ensures vegetables start to tenderize before adding the quick-cooking shrimp.
  4. While vegetables roast, pat the shrimp dry with paper towels to remove excess moisture. Place in a medium bowl; drying prevents steaming and helps achieve a better sear.
  5. Add minced garlic, lemon zest, remaining 1 tablespoon olive oil, kosher salt, black pepper, and red pepper flakes (if using) to the shrimp. Toss thoroughly to coat each shrimp evenly. Seasoning now allows flavors to penetrate and adhere during roasting.
  6. After 10 minutes, carefully remove the baking sheet from the oven. Push the vegetables to the sides or rearrange to create space in the center for the shrimp; this ensures even cooking and prevents overcrowding.
  7. Add the seasoned shrimp to the baking sheet in a single layer, ensuring they are not touching. Overcrowding can cause steaming instead of roasting, leading to soggy shrimp.
  8. Return the baking sheet to the oven and roast for 6-8 minutes, or until the shrimp turn pink and opaque, are firm to the touch, and reach an internal temperature of 145°F / 63°C. Shrimp cook quickly; visual cues like color change indicate doneness to avoid rubberiness.
  9. Remove from the oven and immediately drizzle the lemon juice over the shrimp and vegetables. Toss everything gently on the sheet pan to combine; the residual heat will brighten the lemon flavor.
  10. Garnish with chopped fresh parsley. Let the dish rest for 2-3 minutes before serving to allow flavors to meld and juices to redistribute for optimal texture.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated 350°F / 177°C oven for 10 minutes or until warmed through; avoid microwaving to prevent shrimp from becoming rubbery. Freezing is not recommended as shrimp and vegetables may lose texture upon thawing.

Nutrition

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Find it online: https://inagartendishes.com/ina-garten-sheet-pan-roasted-shrimp-recipe/