Our easy shrimp and potatoes recipe roasts everything on a single sheet pan and is ready in about 30–40 minutes. This simple oven meal is full of protein and bright flavor, uses wholesome ingredients, and makes a satisfying weeknight dinner the whole family will enjoy.
If you buy frozen shrimp, defrost them overnight in the refrigerator for the best texture. This sheet pan method works with fresh or properly thawed shrimp and keeps cleanup to a minimum since meat and vegetables cook together.
The recipe uses basic pantry staples — olive oil and seasonings — so you can keep it light and flexible. For extra richness, you can serve it with a favorite dipping sauce or a squeeze of lemon, but the dish stands well on its own.
All ingredients are cut into bite-sized pieces, so no carving or slicing at the table is needed. Simply plate up and serve right from the pan for an easy, family-friendly dinner.
Ingredient Notes
I typically buy a 1.5-pound bag of mixed petite potatoes that includes Yukon Gold, red, and purple varieties. Cut them into halves or quarters so each piece is bite-sized and cooks evenly. Keep the skins on for texture and nutrients.
Use about 2 pounds of raw shrimp — large or jumbo — either with tails on or off depending on your preference. Remove shells if present, then pat the shrimp very dry before seasoning; do not use pre-cooked shrimp for this recipe, as they will overcook and become rubbery.
Can you use frozen shrimp?
Yes. Frozen shrimp are convenient and work well if fully thawed in the refrigerator first. This recipe’s timing assumes shrimp are fresh or fully thawed and shell-off for even cooking.
Olive oil coats the potatoes and shrimp to keep them moist in the oven and helps the seasonings adhere. Seasoning choices are flexible: Old Bay, taco seasoning, garlic powder, onion powder, and a bit of seasoned salt all work well. Adjust amounts to taste.
How Long to Cook Shrimp and Potatoes in the Oven
Total time is roughly 30–40 minutes depending on your potato size and oven. Potatoes need a longer roast; start them first and add the seasoned shrimp for the final 8–10 minutes so the shrimp cook quickly and stay tender.
How do you know when it is done?
Test potatoes with a fork — they should give easily when fully cooked. Shrimp are done as soon as they turn pink and opaque throughout; there should be no translucent center. Avoid overcooking to retain a tender texture.
FAQ
Yes. Mushrooms roast quickly and can be added with the shrimp. Zucchini or yellow squash can be added in the last 5–10 minutes so they stay tender-crisp. Bell peppers, cherry tomatoes, and green beans are also good choices — adjust roast time to avoid overcooking delicate vegetables.
You can, but whole baked potatoes take much longer. If you want to roast whole potatoes with shrimp, bake the potatoes first until nearly tender, then add shrimp to the pan for the final 7–10 minutes. Dicing potatoes into bite-sized pieces makes timing easier and ensures even cooking with the shrimp.
Remove the shells so seasonings coat the meat directly. Classic seasonings like Old Bay, garlic powder, and onion powder pair well with shrimp. For a simple option, use seasoned salt or taco seasoning. Add a little oil, toss to coat, and refrigerate briefly before roasting.
Shrimp and Potatoes Recipe
Equipment
- 1 sheet pan
- 2 bowls
Ingredients
- 1.5 pounds potatoes, cubed into bite-sized pieces, skin on
- 2 pounds raw shrimp, jumbo or large, shell-off (thawed if frozen)
- 4 tbsp olive oil, or enough to coat
- 3 tbsp taco seasoning or Old Bay
- 1 tsp garlic salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp seasoned salt (optional, adjust to taste)
Instructions
- If needed, remove shrimp shells and pat shrimp very dry between paper towels. Place shrimp in a bowl.
- Preheat the oven to 400°F (205°C).
- Toss shrimp with 2 tablespoons olive oil, taco seasoning (or Old Bay), and garlic salt. Refrigerate briefly while you prepare the potatoes.
- Rinse and dry potatoes, then cut into large bite-sized pieces. Toss potatoes in the remaining olive oil and sprinkle with garlic powder, onion powder, and seasoned salt; mix until coated.
- Spread seasoned potatoes in a single layer on one side of a sheet pan. Roast for 25 minutes, until edges begin to brown and a fork pierces easily.
- Remove the pan, add the seasoned shrimp in a single layer on the other side of the pan, and return to the oven. Roast for 8–10 minutes more, until shrimp are pink and opaque and potatoes are tender. Serve immediately.
Nutrition
Serving size: about 2 oz — Calories: 209 kcal; Carbohydrates: 25 g; Protein: 3 g; Fat: 11 g; Sodium: 555 mg; Fiber: 3 g. Nutrition info is an approximation.
Additional Info
Course: Main Course • Cuisine: American
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