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.
1lbShrimpColossal Shrimp (16-22/pound), shells removed (tails may be left on if you wish)
1lbBaby potatoes
1lbGreen Beans trimmed at the ends
2tspOlive OilDivided (1+1)
2tbspButtermelted
Salt and pepper
Spice Mixture
2½tbspPaprika
1½tspBlack pepper
1½tspCelery salt
2½tspBrown sugar
½tspOnion powder
1¼tspMustard powder
1½tspLime zestdried
Instructions
Preheat the oven to 400°F.
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.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.