Sheet Pan Lemon Garlic Shrimp

 This 6 ingredient dinner is PERFECT for busy nights this fall. It is so easy and delicious. The whole family will love this one, and it couldn't be anymore fuss free!

Now that school is back in session and we are getting geared up for the fall soccer season, I am all about sheet pan dinners. I love to toss everything in the oven and have less mess to clean up later, and I love that this dinner is fun to eat. Or am I the only one that loves biting shrimp from their tails?

This is such a fuss free meal. With just a few seasonings and some tasty butter, you are in business!

This meal only takes about 25 minutes from start to finish; so you can get a delicious dinner on the table even on the busiest of nights.

Ingredients:

1 pound of frozen shrimp

1/2 pound of baby red potatoes, halved

1 pound of asparagus

1/4 cup of butter, melted

1/2 a Lemon 

2 teaspoons of garlic, minced

Salt and Pepper to taste

Directions:

After cutting the ends off of the asparagus and halving the potatoes, place them on a sheet pan.

Add shrimp.

Add garlic and lemon, salt and pepper to the melted butter and stir.

Drizzle the butter over everything!

Bake at 375 degrees for 25 minutes.

You might like to give everything a little stir at the halfway mark so that the veggies don't stick to the pan.

Enjoy!

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Sheet Pan Shrimp, Potatoes, Carrots and Asparagus

Sheet Pan Shrimp, Potatoes, Carrots and Asparagus is the perfect easy summer meal. It is packed with veggies, only takes a moment to prep and the whole family will love it.

School has been out for well over 120 days now. It has been pretty cool having the whole family home for months on end. We have been swimming in the pool. Staying up late, sleeping in a little. Walking the dogs a lot. And eating every stinking meal at home, *almost* every day. 

Dishes are now the enemy. I have no shame in admitting I want to wash less! It feels like I am always washing dishes, and as soon as I finish, I find a few more here and there. The kids do this cool thing where they use every dish in the house. So, sheet pan meals have become my favorite dinner option.

This recipe couldn't be easier.  It is lightly seasoned and bakes to perfection in minimal time. I do want to note that depending upon the shrimp you use, your bake time will vary! Keep this in mind as you prep your meal. If your shrimp are thawed, or are smaller in size, you may need to adjust your temp and time.

Ingredients:

1/2 pound asparagus, trimmed

2 cups of carrots, I used a colorful medley of organic carrots

1 pound of baby red potatoes, quartered

Peeled and de-veined shrimp

Garlic, crushed, to taste

Olive oil

Salt and pepper

*optional crab cakes as pictured

2 tablespoons of butter

Directions:

Layer trimmed asparagus on a sheet pan

Layer carrots on sheet pan, I cut the really round ones in half

Layer quartered baby red potatoes on the sheet pan.

Place shrimp and optional crab cakes on the sheet.

Drizzle carrots and asparagus with olive oil lightly.

Add a little crushed garlic all over the sheet pan.

Salt and Pepper as desired.

Place a few small pats of butter on the potatoes, shrimp and crab cakes.

Bake at 375 for 20 minutes, or until the veggies and shrimp are tender.

Buttery Shrimp Bake

If you need a super simple yet totally delectable dinner idea, this buttery shrimp bake will grab your attention. It is so easy to make and features shrimp, mushrooms and potatoes swimming in butter!

I love to eat, but I get so tired of cooking these days. With the kids missing enough school to have already had a summer break, I feel like I have cooked a million meals already. This dish was born out of a desire to eat fast, without making a mess in my kitchen. The results were delicious and I am certain this recipe will stay in my menu rotation! I think your family will like it too!

I happen to have a ton of shrimp in my freezer thanks to the fresh beef and chicken shortages in my area due to co-vid. I hope to be sharing a ton of tasty recipes with you in the coming weeks as I figure out how to cook it all!

The next time I make this, I will chop the tails off before cooking just to make it less messy for the kids.

Ingredients:

1/2 pound of baby red potatoes

1/2 package of pre sliced white mushrooms

2 cups of de veined and peeled shrimp

3 tablespoons of butter

Garlic, salt and pepper to taste

Instructions:

Cut baby red potatoes in half

Place the mushrooms, potatoes and shrimp in rows in a baking dish

Cut 3 tablespoons of butter into small chunks

Sprinkle salt, pepper and garlic over the ingredients

Distribute the butter over the ingredients.

Bake at 375 degrees for about 20 to 30 minutes, or until the shrimp and potatoes are tender.