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
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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.
Rebecca S says
I've made this several times es & it comes out delicious every time! It's one of my favorite recipes.
HWC Magazine says
Thank you Rebecca. Glad your family enjoys this easy shrimp and potato sheet pan dinner. Take Care
Dave says
Sounds yummy. Will make this evening perhaps. Quick note: Unthaw would be to freeze. ( I said unthaw for years).
HWC Magazine says
Thanks Dave. We hope you give this easy shrimp and potatoes recipe a try soon. Thanks for catching that typo.
Mike L. says
Wonderful recipe!
HWC Magazine says
Thank you Mike. Glad you enjoyed our easy one pan roasted shrimp and potatoes. Wishing you a super weekend ahead.
Lynn Fenby says
Wow, this was really, really delicious. I never, ever would have thought of combining extra crispy potatoes with shrimp, but it is so perfect together. I followed the recipe exactly, however, I did use fresh diced garlic instead of the garlic powder.
HWC Magazine says
Fresh garlic is even better. However, during the time when it is hard to get to the markets dried garlic powder works well too. So glad you enjoyed this quick one pan garlic roasted shrimp and potatoes.
Sharon says
OMG OMG DELISH I ADDED CHEESE
HWC Magazine says
Thanks so much. Mmmmm cheese, that sounds like a lovely addition to our garlic roasted shrimp and potatoes.
Eha Carr says
Am laughing 'cause I already seem to have commented a year back when Australia was at its worst Covid-wise. No problems shopping these days but I have bought everything on line for some 20 years ! Love going shopping at 110 pm, sitting in my nightie in my library ! Love sheet-pan dinners . . . they are quite practical for a single also . . . just use a smaller pan and enjoy the few leftovers ! As I always have brown rice, every noodle in the world and a variety of ancient grains in hand it is the potatoes I rarely use which have to be bought ! And I must admit I don't use frozen prawns often - they don't come here in quite the size I love but are so practical . . . but am about to do a shopping list and guess what . . . Oh, I think I'll go Italian this time around 🙂 ! best . . .
HWC Magazine says
Thank you dear Eha! Grocery shopping online in your night gown with a glass of vino is our kind of shopping! You can get fresh delicious prawns in Australia. Can you order your fresh perishable items online too? I bet you miss going to the wet markets. Fresh is always better but when you are not living close to the ocean, frozen is a great option too. Italian seasoning with all of your fresh herbs in your garden would be delish in this recipes. Stay well and take care
Heidi | The Frugal Girls says
What a great recipe... I love your tips for making them extra crispy, too!
HWC Magazine says
Thank you Heidi. Crispy potatoes are the ultimate comfort food, right? Stay well and take care.
mjskitchen says
I know what you mean about taking inventory everyday. 🙂 Even though we have a small little organic co-op a few blocks away, we try to save having to go there more than once every two weeks and then just to grab milk and fresh veggies. We do have large bag of frozen shrimp and plenty of potatoes, so this is a great dish to make to stretch the dinners another day. What an easy and simple dish. Thanks for sharing. Hope you and your family are staying safe and healthy.
Raymund says
Feel like I wanna munch on those! Looks really good with beer, what do you think?
HWC Magazine says
Absolutely! Hope you are staying well. Take Care
Hannah says
I may not have much in the way of a pantry, but I do have potatoes! Can't go wrong with some good old garlicky spuds. 🙂
HWC Magazine says
We totally hear you! Supplies are getting low. However, potatoes go a long way on the delicious factor with very few ingredients. Stay well and take care
priya says
Shrimp and potaoes looks so yumm. This recipe is a pretty simple but delicious one. tempting recipe with regular ingredients. This is what we need in the current situation.
stay safe dear.
Eha says
*laughter* Recipes like this will be able to be prepared 'after' ! Nave applied, papers and all, to two supermarket chains for 'care' packages ! Eighty dollars, no choice - they send you what they have and what they think you should have !! Two days wait to be accepted then about five to get the parcel via Australia Post ! Well, I can assure you prawns will not be on the menu but long life milk and toilet paper hopefully will be. Booze deliveries also became infinitesimally small - will have to order every few days . . . BUT, the v big country of Australia has under 20 dead so far, the youngest in his late 70s! Fun to look forward to cooking again tho" . . . Meanwhile 17,000 State police make sure one is at home . . . big fines and up to six months in the pokey . . . 🙂 !
HWC Magazine says
Hiya Eha, glad to hear that you are doing the online order of groceries. It is exactly the same way here but even longer wait times for delivery. It is kind of like a receiving a mystery package. Wonder what I will get? Your spice drawer is going to be your little savior during these times and your creativity in the kitchen. Our youngest is on the front lines working at the hospital. We cannot reinforce enough the stay at home motto. Stay well and take care dear friend.
Gerlinde says
These are such difficult times, thank you for providing us with nourishing and healthy recipes. Stay safe and healthy.
HWC Magazine says
Thank you Gerlinde. Indeed they are! We have one working on the front lines so all we can do is support him and feed him lots of comfort food to fuel him for the day.