Dinner recipe · from the recipe book

Garlic Herb Shrimp Sheet Pan with Potatoes

Name: Garlic Herb Shrimp Sheet Pan with Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1¼ lb (570 g) Shrimp, patted dry; 3½ small (600 g) Red potatoes, cut into 3/4-inch chunks; 2 medium (400 g) Zucchini, cut into half-moons; 2 medium (220 g) Yellow onion, cut into wedges; 6 cloves (18 g) Garlic, minced; 2½ tbsp (36 g) Olive oil; 2 tsp (2 g) Dried oregano; 1½ tsp (1.5 g) Dried thyme; ¼ tsp (0.5 g) Crushed red pepper; ¾ tsp (5 g) Salt; ½ tsp (1 g) Black pepper; ¼ cup chopped (15 g) Fresh parsley, chopped; 2 tbsp (30 g) Lemon juice; 3 tbsp grated (20 g) Grated Parmesan

Plump garlicky shrimp roast with crisp-edged red potatoes, tender zucchini and sweet caramelized onions, finished with lemon and fresh parsley.

Sheet pan
50 min · 20 min hands-on
Serves 4
Pescatarian
Gluten-free

31–45 g carbs
Protein 30 g+
Sat fat 4 g or less
500 calories or less

Ingredients

1¼ lb570 gShrimppatted dry
3½ small600 gRed potatoescut into 3/4-inch chunks
2 medium400 gZucchinicut into half-moons
2 medium220 gYellow onioncut into wedges
6 cloves18 gGarlicminced
2½ tbsp36 gOlive oil
2 tsp2 gDried oregano
1½ tsp1.5 gDried thyme
¼ tsp0.5 gCrushed red pepper
¾ tsp5 gSalt
½ tsp1 gBlack pepper
¼ cup chopped15 gFresh parsleychopped
2 tbsp30 gLemon juice
3 tbsp grated20 gGrated Parmesan

Steps

Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
In a small bowl, stir together the oregano, thyme, salt and black pepper to make the herb mix.
On the sheet pan, toss the potato with half the olive oil and half the herb mix; spread out and roast for 15 minutes.
Meanwhile, in a large bowl toss the zucchini and onion with one third of the remaining olive oil and half of the remaining herb mix.
Add the zucchini and onion to the pan with the potatoes, stir, and roast 10 minutes more.
In the same bowl, toss the shrimp with the garlic, red pepper flakes, the rest of the olive oil and the rest of the herb mix.
Scatter the shrimp over the vegetables in one layer and roast 7 to 9 minutes, until the shrimp are pink and opaque and reach 145°F (63°C).
Drizzle the lemon juice over the pan, sprinkle with the parmesan and parsley, and serve.

Contains: Milk, Shellfish.

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Saved in the Every Helping recipe book on October 24, 2026.

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Garlic Herb Shrimp Sheet Pan with Potatoes

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