Get dinner on the table quick with this flavorful and wholesome sheet pan recipe. If you want to ensure your veggies roast to a nice crisp texture, you can use two pans instead of one to create more space and prevent the veggies from steam cooking.
Kid-Friendly Tips:
- Mild Seasoning: Keep the seasoning mild by using butter or olive oil with garlic for a kid-friendly flavor profile.
- Add Dips: Serve with a side of ranch or marinara sauce for dipping, which can make it more appealing for younger kids.
On-the-Go Tips:
- Meal Prep: Pack the shrimp and potatoes in individual containers for quick lunches during the week.
- Make Ahead: Prepare the ingredients ahead of time, and simply pop everything in the oven when you’re ready to cook.
recipe video:
Equipment
- Large baking sheet
- 1 1/4 to 1 1/2 lbs large shrimp
- 1.5 lbs Little Potatoes, halved
- 1 bunch asparagus, ends trimmed
- 2 Tbsp unsalted butter, melted
- 2 medium garlic cloves, minced
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 small lemon, juiced
- 1 Tbsp fresh parsley, chopped (optional)
Personalize This Recipe.
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Instructions
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Step 1
Preheat oven to 400 °F.
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Step 2
Toss potatoes and asparagus with butter and garlic on a large baking tray (or use two baking sheets to create space between potatoes and florets). Sprinkle with salt and pepper.
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Step 3
Bake potatoes and broccoli for 15 to 20 minutes or until potatoes begin to give when pierced with a fork.
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Step 4
Add shrimp to baking tray and toss with potatoes and shrimp. Bake for 5 to 7 more minutes or until shrimp is pink and firm to indicate it is fully cooked.
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Step 5
Serves immediately with optional lemon juice and a sprinkle of chopped parsley if desired.
