Garlic Roasted Shrimp and Potatoes is a super easy pantry essential sheet pan dinner for busy weeknights with super crispy potatoes, spices, peppers, onions and shrimp.
Cooking with Pantry Staples
Last week, we talked about 17 Essential Pantry Recipes for Emergency Preparedness. Every day we evaluate our food supply inventory. We really wish everything had an SKU card on everything so we could scan it in a system and take inventory. You might be laughing to yourself at this moment but when you have hungry boys, you need an inventory system. (Things like entire bag of apples, snacks, or the ENTIRE family roast are disappearing at an astonishing rate!)
Garlic Roasted Shrimp and Potatoes for the Win!
There is nothing like the humble comforting potato to help groceries stretch. This Garlic Roasted Shrimp and Potatoes recipe is so easy all you need to do is chop, toss and bake. It could not be simpler. It’s a sheet pan potato hash for the oven. Don’t you just love those crispy edges on potatoes? Then, if you combine it with a little onion, peppers or any veggies of choice, you have something really delicious in no time flat.
What type of Potatoes are Best for a Sheet Pan Hash?
The simple answer is any type of potato you have on hand. Really! We have used russet, baby red potatoes, Yukon gold and even sweet potatoes and they are all delicious in this recipe. We have made it a mission to use the potatoes first before our rice, pasta, and ancient grains as it has a shorter shelf life. Another fabulous frugal pantry recipe using potatoes is our Crispy Roasted Red Potatoes and Cabbage is a quick and easy one pan recipe made with crispy bacon, sweet onions and cabbage.
What is the Secret for Getting Extra Crispy Potatoes?
- Dry them super well BEFORE baking them!
- Lather them well with olive oil and seasonings.
- High oven temperature of 425 degrees F (218 degrees C)
- Toss them halfway through to get them toasty brown on all sides.
- You can leave the peel on or off your potato. That decision is completely up to you. However, you must cut the potatoes in a uniform size, so they cook evenly.
Should you Parboil your Potatoes first before Roasting?
No! Only if you enjoy doing extra work and extra washing up in the kitchen. If you follow the directions above and dry your potatoes really well before roasting, there is no reason to parboil your potatoes first. That is just a lot of extra work will a little slide for this simple Garlic Roasted Shrimp and Potatoes recipe.
Shrimp
Frozen shrimp are always great to have on hand. They are quick to unthaw and cook up in a flash. We waited until the last 6-8 minutes of cooking process to add our shrimp and peppers to the roasted potatoes. We tossed them in a little olive oil and spices along with the bell peppers and layered them flat on the sheet pan.
How Can We Make this Recipe Vegan?
One of our favorite beans to roast is garbanzo beans (chickpeas). They get that little crunch and a very nutritious. If you like the idea of snacking on crunchy garbanzo beans, you are going to love our Roasted Crunchy Garbanzo beans.
Using up the Veggies in your Crisper and Freezer
We just happen to have peppers and onions in our inventory. However, you can easily substitute with other root vegetables like carrots, parsnips, etc. You will need to cut up your other root vegetables the same size as your potatoes. Then, put them in the oven at the same time as your potatoes.
If you want to add frozen veggies, that is a little tricky as they have moisture. You will want to unthaw them fully and then cook them in a pan until the steam escapes and then you can add them in the last 6-8 minutes of the baking process tossed in a little olive oil.
Best Spices for Roasting Potatoes and Shrimp
We used garlic, salt and pepper, paprika and cumin. However, you can take a look at your spice drawer and add anything your little heart desires. You can take this recipe to the Maryland region and maybe add a little Old Bay seasoning. Maybe you would like some Indian spices like curry and turmeric. How about Italian with a little basil, oregano and garlic. Really anything goes. Have fun with it!
Step By Step Instructions
- Cut up potatoes, onions and toss with spices and olive olive oil and put on roasting sheet pan to bake.
- Cut up green bell peppers and prep shrimp, toss with olive oil and spices
- Add bell peppers and shrimp on the roasted potatoes
- Roast until shrimp are pink
- Enjoy!
More Delicious Easy Sheet Pan Recipes
Baked Chorizo Crusted Fish and Potatoes
Baked Spicy Salmon and Sweet Potato Kale Hash
Lemon Herb Baked Rainbow Trout
Balsamic Glazed Salmon and Roasted Root Vegetables
Balsamic Roasted Fennel and Carrots
Baked Pomegranate Glazed Salmon
Hungry For More? Subscribe to our Newsletter and follow along on Facebook, You Tube, Instagram, and Pinterest for all the latest updates.
Garlic Roasted Shrimp and Potatoes
Ingredients
- 4 cups potatoes chopped (we left the peel on)
- 1 onion peeled and sliced
- 3 tablespoon olive oil (2 tablespoon for potatoes and reserve 1 tablespoon for shrimp and peppers)
- 2 teaspoon garlic powder dried ground
- 2 teaspoon paprika dried ground
- 2 teaspoon cumin dried ground
- salt and pepper to taste
- 2 bell peppers chopped
- 12 oz shrimp large peeled, deveined and tail removed.
Instructions
- Preheat oven to 425 degrees F (218 degrees C)
- Chop potatoes into 1.5-inch sections. Try to keep them all the same size so they cook evenly. Dry very well with a paper towel (very important step)
- In a large bowl, add chopped potatoes, 2 tablespoons olive oil (reserve 1 tablespoon of olive oil for shrimp and peppers) onions, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon cumin powder, salt and pepper and toss well. (reserve the other teaspoons of garlic powder, paprika and cumin powder for the shrimp and peppers) You can also do this step right on the baking sheet pan, if you do not want to dirty another bowl.
- Place seasoned potatoes and onion on a lined sheet pan in a single layer. (line your baking sheet with aluminum foil and you can thank us later as clean-up is a snap) Make sure there is no overlapping of potatoes.
- Bake potatoes and onions for 20 minutes and then toss. Place back in the oven to continue baking.
- In the meantime, Unthaw, peel and devein shrimp and remove tail. Dry well. Set aside. Chop your bell peppers.
- Toss your shrimp, bell peppers, 1 tablespoon olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1 teaspoon of cumin, salt and pepper together. At the 24 minute mark of baking, add your seasoned shrimp and bell pepper mixture to the roasted potatoes, toss and spread out in an even layer to continue roasting for 6-8 minutes or until the shrimp are no longer translucent.
- Test to make sure your potatoes are fork tender and your shrimp are no longer translucent. Your shrimp should be nice and pink. Remove from the oven. Enjoy!
Notes
- Dry them super well BEFORE baking them!
- Lather them well with olive oil and seasonings.
- High oven temperature of 425 degrees F (218 degrees C)
- Toss them halfway through to get them toasty brown on all sides.
Mayra says
I was looking for a recipe for shrimp when I came across this one. I said to myself “shrimp and potatoes?” What the heck something different i followed the ingredients and directions and wow it was delicious my family what’s me to save this recipe
HWC Magazine says
Aww thanks so much Mayra! So happy your family enjoyed our roasted shrimp and potato recipe. We love these quick and easy sheet pan recipes too.