Looking for a meal that’s fast, flavorful, and doesn’t leave you with a pile of dishes? Say hello to Sheet Pan Garlic Butter Shrimp and Red Potatoes—a true one-pan wonder. This dish delivers bold garlic butter flavor, juicy shrimp, and perfectly roasted red potatoes with minimal effort. It’s a no-fuss dinner that feels like a feast.
Why This Recipe Is a Crowd-Pleaser
This recipe brings everyone to the table. The shrimp are succulent and savory, soaked in garlicky butter that enhances every bite. The red potatoes roast to golden perfection, crispy on the edges and soft inside. It’s comfort food with a gourmet twist. Plus, the vibrant colors and mouthwatering aroma make it look as good as it tastes. Whether you’re cooking for family or friends, this sheet pan meal impresses without stress.
What Makes It Perfect for Busy Weeknights
You can prep and cook this dinner in under 45 minutes. With simple ingredients and only one pan, it’s ideal for weeknights when time is tight. There’s no complicated marinating or hard-to-find items. Just toss, roast, and enjoy. Even better? You’ll only have one pan to clean when you’re done. That’s a win for both your tastebuds and your schedule.
Bonuses – Less Mess, Big Flavor, Easy to Adapt
This dish is all about maximum flavor with minimum cleanup. The garlic butter soaks into every layer, making even the potatoes taste rich and indulgent. It’s also easy to customize. Add veggies like asparagus or swap in sweet potatoes for a twist. Whether you’re feeding picky eaters or experimenting with new flavors, this sheet pan dinner flexes with your needs.
What You’ll Need for Sheet Pan Garlic Butter Shrimp and Red Potatoes
Before you dive into the cooking, let’s make sure you’ve got everything you need. From the right shrimp to the perfect roasting pan, every detail adds up to delicious results.
Essential Ingredients
Red Baby Potatoes – Best Types & Sizes
Choose small red baby potatoes for the perfect balance of crisp and tender. Their thin skins roast beautifully, adding texture without peeling. Halve or quarter them so they roast evenly and quickly. Avoid overly large potatoes—they take longer to cook and can crowd your pan.
Shrimp – Size and Fresh vs. Frozen
Go for large or jumbo shrimp (16–20 count per pound) for a meatier bite. They hold up better in high oven heat without drying out. Fresh shrimp are great if available, but frozen shrimp work just as well. Just be sure to thaw them fully in cold water and pat them dry. This prevents steaming and ensures proper browning.
Garlic Butter – Classic Combo & Aromatic Tips
The star of this recipe is the garlic butter. Melted butter infused with minced garlic delivers rich, bold flavor. Want an extra punch? Let the garlic gently bubble in the butter for 1–2 minutes before tossing it with the shrimp. Add a squeeze of fresh lemon juice to brighten the mix.
Olive Oil, Herbs, and Seasoning
Toss the potatoes in olive oil for crispness. Season with dried oregano, parsley, and basil for herby depth. A pinch of red pepper flakes brings mild heat. Finish everything with salt and cracked black pepper for balance and bite.
Equipment Checklist
Sheet Pan vs. Rimmed Baking Sheet
Use a rimmed sheet pan to keep all those buttery juices in place. A non-stick or stainless-steel pan works best for even roasting. Avoid dark-colored pans—they can brown food too fast.
Parchment vs. Foil – Pros & Cleanup Tips
Parchment paper prevents sticking and helps the shrimp cook gently. Foil is great for easy cleanup and faster browning. Use parchment for a softer finish; go with foil if you want crispy edges.
Essential Tools
Have a mixing bowl for tossing your ingredients, a spatula for spreading, and a kitchen timer to avoid overcooking. These small tools help big flavor happen with ease.
Step‑by‑Step Cooking Guide for Sheet Pan Garlic Butter Shrimp and Red Potatoes
Ready to bring this one-pan dinner to life? Follow these simple steps for golden roasted potatoes, tender shrimp, and bold garlic butter flavor—all in one tray.
Prepping the Potatoes
Start with firm red baby potatoes. Wash thoroughly under cold water to remove any dirt. No peeling required—just trim and cut each potato in half. If some are much larger, quarter them to ensure even cooking.
Toss the cut potatoes in a large bowl with olive oil, dried oregano, salt, and pepper. Spread them in a single layer on a lined sheet pan, cut side down for maximum crispness.
Roast at 425°F to 450°F for about 20 minutes. Flip halfway through to get even browning. The edges should be golden and the centers fork-tender. This pre-roast ensures they’re fully cooked before the shrimp go on.
Asparagus or Veggie Add‑On (Optional)
Want to add more color and nutrition? Toss in quick-cooking vegetables like asparagus, zucchini, or bell peppers. Add them during the last 10 minutes of potato roasting, just before the shrimp go in.
Slice the asparagus into thirds or the zucchini into coins. Lightly coat them with olive oil and a pinch of salt. Scatter them around the potatoes when they’re nearly done. This gives them just enough time to roast without becoming mushy.
This strategy keeps all the components perfectly cooked without overcrowding the pan.
Shrimp Prep & Garlic Butter Sauce
While the potatoes roast, prep your shrimp. Make sure they’re peeled, deveined, and fully thawed if previously frozen. Pat them dry with paper towels—this helps them roast instead of steam.
In a small saucepan or microwave-safe bowl, melt 4 tablespoons of butter. Stir in minced garlic, fresh lemon juice, red pepper flakes, and a pinch of salt. Let the garlic simmer gently for 1–2 minutes to unlock that aromatic magic.
Divide the garlic butter into two equal portions. Toss the shrimp in one half, coating them evenly. Save the other half for drizzling after baking.
Layering & Baking
Once the potatoes are roasted and golden, it’s time to assemble. Pull the sheet pan from the oven and make space between the potatoes. Place the shrimp on the pan, directly against the hot surface to sear slightly.
Drizzle the reserved garlic butter mixture across the entire tray, letting it soak into the shrimp and potatoes alike.
Return the pan to the oven and bake at 425°F for 6 to 10 minutes. Keep a close eye—shrimp cook fast. They’re done when pink, opaque, and curled into a “C” shape. Overcooked shrimp turn rubbery, so don’t walk away.
If your oven has a convection setting, use it for faster browning.
Finishing Touches
Remove the sheet pan from the oven and immediately sprinkle everything with fresh parsley, chopped basil, or chives—whatever you love. Add a little lemon zest for brightness and depth.
For added richness, drizzle the remaining garlic butter mixture across the pan. Let the tray sit for 2 to 3 minutes before serving. This allows the flavors to settle and the shrimp to finish gently cooking in residual heat.
Garnish with lemon wedges on the side for a fresh squeeze just before eating. Serve the entire tray at the table for a rustic, family-style dinner with big flavor and easy cleanup.
Flavor Variations & Adaptations
The beauty of this dish lies in its versatility. Whether you’re cooking for picky eaters, health-conscious guests, or spice lovers, this sheet pan shrimp and potato dinner adapts easily to your needs.
Veggie Additions – Asparagus, Broccoli, Bell Peppers
Want to level up the nutrition? Add color and crunch with extra vegetables. Asparagus is a natural pairing—it roasts quickly and brings a tender bite. Slice the stalks into thirds and toss them in during the final 10 minutes of cooking.
For more variety, try broccoli florets or red bell peppers. Broccoli adds body and a slightly nutty flavor, while bell peppers bring sweetness and brightness. Coat them lightly in olive oil and season to match the base recipe.
Adding veggies not only boosts the flavor but also turns this into a complete one-pan meal.
Spice It Up – Cajun Twist, Old Bay, Smoked Paprika
Looking to add a bold flavor punch? Try seasoning your shrimp with a Cajun blend before baking. It adds smoky heat and rich southern flavor.
For something more traditional, sprinkle Old Bay seasoning—a classic seafood pairing that enhances shrimp beautifully. If you want a smoky edge without the heat, use smoked paprika. It pairs well with garlic butter and adds deep color.
These spices blend effortlessly with the garlic and lemon base without overpowering it.
Dietary Swaps
Keto-Friendly Version
Skip the potatoes and swap in zucchini rounds or cauliflower florets. These low-carb options roast quickly and absorb the garlic butter flavor well. You still get a hearty texture without the extra carbs.
Gluten-Free
Great news—this recipe is naturally gluten-free! Just make sure all spice blends and butter are certified GF if needed.
Vegan Twist
Want to make it plant-based? Replace shrimp with chickpeas or cubed tofu. Toss them in the garlic butter substitute (vegan butter or olive oil), roast until golden, and enjoy a protein-packed vegan dinner.
Batch-Cooking & Meal-Prep Tips
Double the batch and split between two sheet pans if you’re feeding a crowd or planning ahead. Store leftovers in an airtight container for up to three days. Reheat gently in the oven to keep the shrimp tender and the potatoes crisp.
You can also prep the garlic butter and chopped veggies in advance to cut cook time in half on busy nights.
Serving Suggestions & Storage + FAQs
This dish shines on its own, but pairing it with simple sides or storing it smartly takes it to the next level. Here’s how to serve, save, and troubleshoot your garlic butter shrimp and red potatoes like a pro.
What to Serve With It
While this meal is hearty on its own, pairing it with a side dish can round it out beautifully. Here are a few winning options:
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Steamed white or brown rice – Great for soaking up that extra garlic butter.
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Orzo or small pasta – Toss with olive oil, lemon zest, or fresh herbs.
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Fresh green salad – Crisp lettuce, cucumbers, and vinaigrette offer balance and brightness.
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Garlic bread or crusty baguette – Perfect for sopping up those flavorful juices.
Each of these options complements the savory shrimp and roasted potatoes without competing with the bold garlic butter flavor.
Storage & Reheating Tips
Got leftovers? Store them right to keep that texture and taste intact.
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Refrigeration: Let the shrimp and potatoes cool completely. Store in an airtight container for 2–3 days.
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Reheating: Use a skillet over medium heat or bake at 350°F for about 8–10 minutes. This keeps the shrimp tender and the potatoes crisp. Avoid the microwave—it makes shrimp rubbery.
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Freezing: Not recommended. Shrimp lose their texture, and potatoes get mushy. It’s best enjoyed fresh or within a couple of days.
Frequently Asked Questions (FAQs)
1. How long to bake shrimp and potatoes on a sheet pan?
Bake potatoes first at 425°F for 20 minutes, flipping halfway. Then add shrimp and roast for an additional 6–10 minutes until they’re pink and firm.
2. Can you cook frozen shrimp directly on a sheet pan?
It’s possible but not ideal. For the best texture, thaw frozen shrimp in cold water, then pat them completely dry before cooking. This helps them roast instead of steam.
3. How do you keep shrimp from getting rubbery?
Timing is everything. Shrimp cook fast. Remove them as soon as they turn pink and opaque with a gentle “C” curl. Overcooked shrimp become chewy quickly, so watch closely near the end.
4. Can you make this ahead?
Yes—partially. Pre-cook the potatoes and refrigerate. Prepare the shrimp and garlic butter mixture separately. When ready to serve, assemble everything on the pan and bake as usual. This saves time without sacrificing texture or flavor.
Sheet Pan Garlic Butter Shrimp and Red Potatoes
Immerse your senses in this effortless yet gourmet sheet pan garlic butter shrimp and red potatoes. Each bite combines the richness of buttery garlic with the comfort of crisp roasted potatoes and tender shrimp. This meal is as flavorful as it is fuss-free.
Perfect for busy weeknights, it requires minimal prep and cleanup—but delivers maximum flavor. The ingredients are simple, and the cooking method is straightforward. Toss, roast, serve, and you’re done.
What makes this dish even better is its flexibility. Want to sneak in veggies? Add asparagus, zucchini, or bell peppers. Need a low-carb or keto-friendly version? Swap potatoes for roasted cauliflower or zucchini rounds. Feeding someone vegan? Replace shrimp with chickpeas or tofu. This recipe adapts easily to your needs while keeping the flavor bold and comforting.
Roasting everything on one sheet pan saves time and cleanup, yet the finished dish looks and tastes like something you'd find in a restaurant. The garlic butter soaks into every corner, giving the shrimp a savory, rich flavor while keeping the potatoes golden and crispy on the edges.
Whether you're cooking for a crowd, your family, or just yourself, this one-pan meal delivers satisfaction in every bite. It’s vibrant, customizable, and full of fresh herbs, lemon, and spice. And with only one pan to wash, it's a weeknight hero you’ll turn to again and again.
Ingredients
- 1½ lb red baby potatoes, halved
- 1 lb large shrimp, peeled and deveined
- 4 Tbsp unsalted butter, melted
- 4 cloves garlic, minced
- 1 Tbsp olive oil
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- 1 Tbsp lemon juice (plus extra lemon wedges to serve)
- 2 Tbsp fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
☐ Preheat oven to 425°F. Line a sheet pan with parchment paper or foil.
☐ Toss halved potatoes with olive oil, oregano, salt, and pepper. Spread in a single layer.
☐ Roast for 20 minutes, flipping halfway for even browning.
☐ While potatoes roast, melt butter and stir in garlic, lemon juice, red pepper flakes, salt, and pepper.
☐ Pat shrimp dry with paper towels. Toss in half of the garlic butter mixture.
☐ After 20 minutes, remove sheet pan. Nestle shrimp between potatoes. Drizzle with remaining garlic butter.
☐ Return to oven. Bake 6–10 minutes, or until shrimp are pink, opaque, and tender.
☐ Remove and immediately garnish with fresh parsley and lemon wedges. Serve hot.
Notes
