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Sheet Pan Lemon Herb Shrimp Recipe

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3.9 from 8 reviews

A quick and flavorful sheet pan shrimp recipe featuring a zesty lemon and garlic marinade with warm spices, perfect for an easy weeknight dinner served with fresh parsley and lemon wedges.

Ingredients

Shrimp and Marinade

  • 3 large lemons
  • 1/2 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Aleppo pepper or red pepper flakes
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 pounds jumbo shrimp, peeled and deveined
  • 3 tablespoons finely chopped parsley

Instructions

  1. Make the sauce. Cut two lemons into wedges for serving and zest and juice the remaining lemon into a large bowl. Add olive oil, minced garlic, paprika, oregano, coriander, cumin, Aleppo pepper, kosher salt, and black pepper. Whisk everything together until well combined.
  2. Quickly marinate the shrimp. Pat the shrimp dry with paper towels. Add the shrimp to the bowl with the sauce and toss carefully to coat each piece thoroughly. Set aside while preheating the oven.
  3. Get ready to bake. Position a rack in the middle of your oven and preheat it to 400°F (200°C).
  4. Bake the shrimp. Spread the marinated shrimp in a single layer on a large sheet pan. Pour any remaining sauce over the shrimp. Place the sheet pan in the oven on the middle rack and bake for 5 to 7 minutes, or until the shrimp turn from translucent grey to opaque pink.
  5. Finish and serve. Remove the shrimp from the oven, garnish with finely chopped parsley, and serve with the reserved lemon wedges for squeezing over the top.

Notes

  • Peeling and deveining the shrimp beforehand ensures an easy and quick cooking process.
  • Aleppo pepper can be substituted with red pepper flakes for a mild heat.
  • Do not overcook shrimp; they cook quickly and should be removed as soon as they turn opaque and pink.
  • This sheet pan method is ideal for a fast, minimal cleanup dinner.
  • Leftover shrimp can be stored in the refrigerator for up to 2 days.

Find it online: https://cookedbygrace.com/sheet-pan-lemon-herb-shrimp-recipe/