Shrimp & Veggie Sheet Pan Dinner
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Serves: 6
 
Ingredients
  • 1.5 - 2 lbs baby potatoes, halved (or quartered if quite large)
  • 2 tsp minced garlic, divided
  • 2 Tbsp olive oil
  • ¾ tsp salt
  • ½ tsp pepper
  • 4 large ears corn, husked and cut into thirds
  • 1 cup fresh or frozen baby carrots
  • 2 lbs medium shrimp, peeled and deveined, thawed if frozen
  • ⅓ cup butter, melted
  • ¼ tsp celery salt
  • ½ tsp paprika
  • ¼ tsp chili flakes
  • 2 Tbsp chopped fresh parsley
  • 1 lemon cut into wedges for serving (optional)
Instructions
  1. Preheat oven to 425 and line a large baking pan or sheet pan (at least 11x15") with foil. Spray foil lightly with cooking spray.
  2. In large bowl, combine cut potatoes with 1 Tbsp of olive oil, 1 tsp minced garlic, and ½ tsp of salt. Stir to coat, spread evenly in baking sheet, and roast for about 25 minutes, until almost tender and starting to brown.
  3. While the potatoes bake, use the same bowl to combine the corn and baby carrots with another Tbsp of olive oil, remaining salt and pepper.
  4. After 25 minutes, add the corn and carrots to the potatoes on the baking sheet and stir gently. Roast another 15-20 minutes.
  5. Meanwhile, stir together melted butter, spices, and remaining 1 tsp minced garlic. When corn and carrots are tender, remove pan from oven and spread the shrimp over the veggies. Drizzle the butter mixture over everything, especially trying to hit the shrimp and corn.
  6. Roast everything for another 5-7 minutes, until shrimp are pink. Sprinkle with fresh parsley and serve with lemon wedges to squeeze over top, if desired.
Recipe by Hidden Ponies at https://hiddenponies.com/2020/06/roasted-veggies-shrimp-sheet-pan-dinner/