This Sheet Pan Shrimp with Green Beans and Potatoes will become your go-to for last-minute dinner for either family or company you find yourself entertaining. Succulent shrimp, with perfectly cooked potatoes and roasted green beans all on one tray for easy cleanup.
Shrimp Sheet Pan Dinner is one of the easiest dinners you’ll ever make.
Using just a few ingredients you can have dinner on the table in about 35 minutes. It’s full of filling vegetables of green beans and tender potatoes with a simple southern spice mix that’s easy to mix up! Large colossal shrimp cook to perfection by cooking them at the very end so they stay nice and succulent.
I’m Michele and I write about food over at West Via Midwest. I’m excited to guest post on Julie’s site today about a quick and easy dinner. Who doesn’t want quick and easy these days with how crazy things are— or how crazy busy you are?!?
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My favorite thing about this meal is that it’s simple enough for weeknight dinners but it’s elegant enough with big juicy delicious shrimp you can serve it to company with no guilt!
The other added bonus is you can totally customize this meal to whatever you have on hand. I used green beans and potatoes, but you can make it with whatever vegetables you have on hand.
Simple Spice mix for Shrimp
This spice mix is actually an adaptation of my pork seasoning mix. It has paprika, celery salt, sugar, onion powder and mustard powder in it. The only difference is I swapped out lemon peel for lime and gave you an individual measurement versus having a bunch to use on other things like pork ribs, burgers and chicken breasts.
Don’t want to take the time to mix up the spice mix I have in here? Use one you already have on hand like any of the following:
Even a bbq spice rub. Seriously, any seasoning will work!
Tips for Making this Sheet Pan Shrimp Recipe Successfully
- Buy Colossal Shrimp or larger. It will be about 16-18 shrimp per pound. Any other size is so small that when baking it in the oven they will dry out.
- Be sure to use raw shrimp, pre-cooked is great for shrimp cocktail but won’t work in this recipe.
- Defrost your shrimp completely so they can cook evenly.
- Use tiny potatoes so they cook in the allotted time. If you get some that are too big, just cut them into smaller pieces!
- The trick to this recipe is to cook in stages. You’ll cook the potatoes for a while, then add the green beans and then finally finish off by adding the shrimp to quickly cook. Doing this cooking in stages makes it so that everything is cooked to perfection— no raw potatoes, mushy green beans or dried out shrimp with this method!
- Looking for a clean-up tip? Line your pan with foil so all you have to do is pull it out and throw it away. The pan cleans up much faster that way!
PRO TIP: When you add the shrimp to the pan, drizzle a little butter over the whole pan to really release all the juices. You’ll want to spoon all that butter over your dinner for added deliciousness!
Other Vegetables you Might want to use
- Green or Red Peppers
- Tomatoes (use small grape tomatoes)
- Onions (slice these up to small slivers)
Questions you might have when Making Sheet Pan Meals
I forgot to defrost the shrimp, what can I do? This is an easy one. Place the shrimp in a colander and run luke warm water over it.
Then place the colander or strainer in a bowl and fill with luke warm water. Leave it for 10 minutes, then drain water that will be chilled from the defrosting shrimp.
Fill the water up again and leave for another 5-10 minutes. Your shrimp should be defrosted at this point, of not repeat until it does.
Do I have to take the shells off of the shrimp? You don’t have to. I usually remove all of the shells or just leave the tail on for easy removal.
But with or without the shell, the shrimp will be succulent because you are only cooking it for such a short period of time.
What can I serve this shrimp dinner with? Serve the sheetpan shrimp on its own or over rice. If you serve it alone you can have some nice crusty bread with it to sop up the juices.
More Shimp Recipes You Might Enjoy!
- Spicy Thai Shrimp Soup
- Ruths Chris BBQ Shrimp
- Cajun Shrimp Mac n Cheese
- Shrimp BLT’s
- Chicken Shrimp and Sausage Gumbo
- Baked Blackened Shrimp
- Creamy Shrimp Pasta with Tomato and Spinach
I would love it if you enjoy this recipe that you will leave me a comment and rate the recipe with 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Pin this Delicious Shrimp and Vegetables Recipe
Sheet Pan Shrimp with Green Beans and Potatoes
- 1 Pound Colossal Shrimp 16-22/pound, shells removed (tails may be left on if you wish)
- 1 pound small baby potatoes
- 1 pound Green Beans trimmed at the ends
- 2 teaspoons Olive oil Divided (1+1)
- 2 Tablespoons Butter Melted
- Salt and Pepper to taste
- 2.5 Tablespoons Paprika
- 1.5 Teaspoons Black Pepper
- 1.5 Teaspoons Celery Salt
- 2.5 Teaspoons Brown Sugar
- .5 Teaspoon Onion Powder
- 1.25 teaspoons Mustard Powder
- 1.5 Teaspoons Lime Zest dried
- Preheat Oven to 400°
- Toss spices in a small bowl and mix well. Sprinkle over the top of the shrimp and mix to coat. Let set to allow flavors sink in until its time for them to go on the pan.
- Toss Potatoes with 1 teaspoon olive oil and salt and pepper to taste. Place on the sheet pan and bake for 20 minutes.
- Trim ends of green beans and toss with the remaining 1 teaspoon of olive oil. Season with salt and pepper to taste. At the end of 20 minutes, add the green beans to the pan. Bake for 12 more minutes.
- At 12 more minutes, you will add the shrimp to the pan. Drizzle melted butter over the top of all three things (potatoes, green beans and shrimp.)
- Cook shrimp for 6 or so minutes until opaque (not see-through) Do not overcook, or they will dry out.
- Remove from oven and toss all together. Serve immediately. Spoon out some of the butter onto the top of the dish. You can serve with rice or bread to absorb all the juices and butter mixture.
Thank you from the bottom of my heart for spending some time with me today!