Sheet Pan Shrimp and Potatoes Sheet Pan Shrimp and Potatoes

Sheet Pan Shrimp and Potatoes

Boomer Gold

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.

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Sheet Pan Shrimp and Potatoes

By Samantha Gutmanis

Sheet Pan Shrimp and Potatoes

Ingredients

Hint: Use as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Boomer Gold

Boomer Gold

Where To Buy

Preparation

Preheat oven to 400 °F.

Toss potatoes and broccoli 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.

Bake potatoes and broccoli for 15 to 20 minutes or until potatoes begin to give when pierced with a fork.

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.

Serves immediately with optional lemon juice and a sprinkle of chopped parsley if desired.

Step 1 out of 5

Preheat oven to 400 °F.

Step 2 out of 5

Toss potatoes and broccoli 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.

Step 3 out of 5

Bake potatoes and broccoli for 15 to 20 minutes or until potatoes begin to give when pierced with a fork.

Step 4 out of 5

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.

Step 5 out of 5

Serves immediately with optional lemon juice and a sprinkle of chopped parsley if desired.

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