Sheet Pan Shrimp
Succulent shrimp roasted with zesty lemon and herbs, all cooked on one pan for a quick and delicious meal.
Equipment
- Large sheet pan
- Mixing Bowl
- Whisk
Ingredients
- 3 large lemons
- 1/2 cup extra virgin olive oil
- 2 cloves garlic minced
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp Aleppo pepper or red pepper flakes
- Kosher salt to taste
- Black pepper to taste
- 2 lbs jumbo shrimp peeled and deveined
- 3 Tbsp finely chopped parsley
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, zest and juice one lemon. Add olive oil, minced garlic, paprika, oregano, coriander, cumin, and Aleppo pepper. Season with salt and black pepper, whisking until well combined.
- Pat the shrimp dry and add them to the bowl. Toss to coat the shrimp in the marinade.
- Spread the marinated shrimp in a single layer on a large sheet pan. Drizzle any leftover marinade over the shrimp.
- Bake for 5-7 minutes, or until the shrimp turn pink and opaque.
- Remove from the oven and garnish with chopped parsley. Serve with lemon wedges.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.