Marry Thompson This Shrimp & Tomato Sheet Pan Supper is a quick and flavorful meal featuring juicy jumbo shrimp, burst cherry tomatoes, and garlic, roasted to perfection with a lemony finish. Ready in about 15 minutes, it’s ideal for a fuss-free weeknight dinner.
Jump to RecipeShrimp & Tomato Sheet Pan Supper Recipe Ingredients
- 1 lb. jumbo shrimp, peeled and deveined, tails on or off (your preference)
- 2 cups cherry tomatoes
- 4 cloves garlic, very thinly sliced
- Olive oil, for drizzling
- Salt and pepper, to taste
- 1 whole lemon, halved
How To Make Shrimp & Tomato Sheet Pan Supper
- Preheat the Oven: Preheat the oven to 400°F (200°C/gas 6).
- Prepare the Ingredients: On a rimmed baking sheet, combine the shrimp, cherry tomatoes, and thinly sliced garlic. Drizzle generously with olive oil and toss to coat evenly. Season with salt and pepper to taste.
- Roast: Roast in the preheated oven for 10–12 minutes, until the shrimp are opaque and the tomatoes begin to burst.
- Finish and Serve: Squeeze the juice of half a lemon over the roasted shrimp and tomatoes. Serve hot with the remaining lemon half cut into wedges for extra squeezing, alongside salad, bread, or pasta.
Recipe Tips
- How do I know the shrimp are done? The shrimp should be pink, opaque, and slightly curled, with an internal temperature of 145°F (63°C) if using a thermometer.
- Can I use frozen shrimp? Yes, thaw completely and pat dry before roasting to avoid excess moisture.
- Can I make this ahead? Prep the shrimp, tomatoes, and garlic ahead, but roast just before serving to maintain the shrimp’s texture and tomato juiciness.
- How do I add more flavor? Add a pinch of red pepper flakes or fresh herbs like basil or parsley before serving for extra zest.
What To Serve With Shrimp & Tomato Sheet Pan Supper
This light dish pairs wonderfully with:
- Crusty bread to soak up the garlicky, lemony juices
- A simple green salad with vinaigrette for freshness
- Cooked pasta or rice to make it a heartier meal
How To Store Shrimp & Tomato Sheet Pan Supper
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F (180°C) for 5–7 minutes to avoid overcooking the shrimp.
Freeze: Freezing is not recommended, as shrimp and tomatoes lose texture when frozen and thawed.
Shrimp & Tomato Sheet Pan Supper Nutrition Facts
Serving: 1 portion (1/4th of recipe)
- Calories: ~200 kcal
- Carbohydrates: ~8g
- Protein: ~24g
- Fat: ~8g
- Saturated Fat: ~1g
- Sugar: ~4g
- Fiber: ~2g
Nutrition information is estimated and may vary based on the amount of olive oil used and other preparation methods.
FAQs
Yes, halved grape tomatoes or diced Roma tomatoes work, but ensure they’re similar in size for even roasting.
Use large or medium shrimp, reducing roasting time to 8–10 minutes to avoid overcooking.
Yes, zucchini, asparagus, or bell peppers can be added, cut into small pieces for similar cooking times.
Try More Recipes:
Shrimp & Tomato Sheet Pan Supper Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings5
minutes12
minutes200
kcalA quick and flavorful sheet pan meal with jumbo shrimp, cherry tomatoes, and garlic, roasted with a fresh lemon squeeze, perfect for an easy weeknight dinner.
Ingredients
1 lb. jumbo shrimp, peeled and deveined, tails on or off
2 cups cherry tomatoes
4 cloves garlic, very thinly sliced
Olive oil, for drizzling
Salt and pepper, to taste
1 whole lemon, halved
Directions
- Preheat oven to 400°F (200°C/gas 6).
- On a rimmed baking sheet, toss shrimp, cherry tomatoes, and garlic with olive oil. Season with salt and pepper.
- Roast for 10–12 minutes until shrimp are opaque and tomatoes burst.
- Squeeze half a lemon over the dish. Serve hot with lemon wedges, alongside salad, bread, or pasta.
Notes
- Use thawed, patted-dry shrimp if frozen.
- Refrigerate leftovers for up to 2 days; avoid freezing.
- Add red pepper flakes or herbs for extra flavor.
- Ensure even oil coating to prevent sticking.
- Check shrimp doneness to avoid overcooking.