Here’s a delicious and simple recipe for Jumbo Shrimp with Potatoes and Tomatoes—a one-pan, flavorful dish that’s hearty, colorful, and perfect for a weeknight dinner.
Ingredients (serves 4)
- 1 lb (450g) jumbo shrimp, peeled and deveined
- 1 lb (450g) small potatoes, halved or quartered
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp smoked paprika (optional, for depth)
- 1 tsp dried oregano or thyme
- Salt and black pepper, to taste
- 1 tbsp lemon juice
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Preheat the oven:
- 400°F (200°C).
- Line a large baking sheet with parchment paper or lightly grease.
- Prepare the potatoes:
- Toss halved/quartered potatoes with 2 tbsp olive oil, salt, pepper, and half the paprika and herbs.
- Spread on the baking sheet and roast for 20–25 minutes, until just tender.
- Add shrimp and tomatoes:
- In a bowl, toss shrimp and cherry tomatoes with remaining 1 tbsp olive oil, garlic, salt, pepper, and remaining herbs.
- After the potatoes have roasted, push them to one side of the sheet and add the shrimp and tomatoes.
- Roast everything together:
- Roast for 8–12 minutes, until shrimp are pink and cooked through and tomatoes are slightly blistered.
- Finish and serve:
- Drizzle with lemon juice.
- Garnish with chopped parsley or basil.
- Serve warm, straight from the baking sheet, or over rice or a light salad.
Tip: For extra flavor, you can sprinkle crumbled feta cheese over the dish before serving or drizzle with a little balsamic glaze.
If you want, I can also give a one-pot stovetop version that makes it even faster and keeps the potatoes extra creamy while cooking with the shrimp. Do you want me to do that?
