Sheet Pan Shrimp and Potatoes
Get dinner on the table quick with this flavourful and wholesome Sheet Pan Shrimp and Potatoes.
Ingredients
- 0.75 lbs large shrimp
- 1.5 lbs Boomer Gold Little Potatoes, quartered
- 280 grams chopped broccoli about 1 large head of broccoli
- 2 tbsp unsalted butter, melted
- 2 medium garlic cloves, minced
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/2 small lemon, juiced optional
- 1 tbsp fresh chopped parsley optional
Instructions
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Preheat oven to 400°F (200°C).
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Toss potatoes and broccoli with butter and garlic on a large baking tray (or use 2 baking sheets* to create space between potatoes and florets). Sprinkle with salt and pepper.
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Bake potatoes and broccoli for 15- 20 minutes or until potatoes begin to give when pierced with a fork.
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Add shrimp to baking tray and toss with potatoes and shrimp. Bake for 5-7 more minutes or until shrimp is pink and firm to indicate it is fully cooked.
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Serves immediately with optional lemon juice and a sprinkle of chopped parsley if desired.
Recipe Notes
* We want to create space between the potatoes and broccoli so that they roast and crisp up as oppose to steam.