Sheet Pan Shrimp with Corn & Potatoes
If you’re craving something quick, healthy, and full of flavor, this Sheet Pan Shrimp with Potatoes and Red Onion is a great option. It’s got everything: juicy shrimp, tender roasted potatoes, caramelized red onions, and bold seasoning—roasted all together on one pan with minimal cleanup.
This dish was inspired by some of the Creole sheet pan shrimp meals I’ve being seeing, but I had a little bit different ingredients on hand to work with: red onions instead of bell peppers, large yellow potatoes instead of baby potatoes, and carrots (you can get creative with your veggies, too!).
For extra richness, we top this one-pan dinner meal with a yummy sour cream sauce at the end to add even more of a flavor pop in every bite.
Shrimp is the star ingredient in this recipe
From lemon and lime to paprika and red pepper flakes, both the seasonings and veggies are chosen around how to best accompany the shrimp. Since the shrimp is the feature ingredient, choose the freshest shrimp you can find.
I didn’t have access to fresh, wild shrimp in my store, so I opted for wild-caught frozen shrimp. If you have the option to buy fresh and unfrozen, do so!
Note: prawns would work just as well in this recipe if you’d like to sub prawns for shrimp.
The veggie ingredients:
Corn—corn and shrimp are like a married couple. They just work well together. This is a key veggie ingredient that I don’t recommend skipping!
Potatoes—another staple veggie ingredient for this shrimp sheet pan dinner is our potatoes. While most recipes call for baby potatoes (which would be an excellent choice), today’s recipe shows that you can just as easily sub baby yellow potatoes for medium to large sized yellow potatoes that are cut and quartered. The important consideration is to get your potatoes to a smaller size that they’ll bake well along side the shrimp in the oven (and yes, you will boil these potatoes first before putting them in the oven!).
Red onion—I think red onion is delightful in this recipe but it could easily be replace by a white onion, pearl onions, or peppers.
Garlic—you’ll be using fresh, crushed garlic in the homemade sauce we’re using to marinade the shrimp and coat the veggies.
The shrimp and veggie marinade
Just like any good marinade should do, this marinade helps tenderize the shrimp and bring out the flavors from both the shrimp and veggies.
Mix together freshly crushed garlic, red pepper flakes, paprika (regular or smoked would work well here), olive oil, sea salt, and freshly cracked pepper.
Sheet Pan Shrimp with Corn & Potatoes
- Total Time: 40 minutes
- Diet: Gluten Free
Description
A light and refreshing one-pan dinner dish. Perfect for a Spring or Summer evening meal!
Ingredients
- 1 lb large shrimp, peeled and deveined (tails on or off—your call)
- 1 ½ lbs baby potatoes, halved (or quartered if large)
- 1 large red onion, sliced into thick wedges
- 3 – 4 crushed garlic cloves
- 2–3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- Juice of ½ lemon, plus wedges for serving
- ½ cup sour cream
- Juice of ½ lime, plus wedges for serving
- Chopped fresh parsley or cilantro, for garnish
Instructions
1. Preheat & Prep
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
2. Boil the Potatoes & Corn
Remove the husks from your corn and place in boiling water for about 5 minutes. It’s better to have the corn just barely cooked through rather than over-boiled, since we’ll be placing the corn in the oven later. Use the same pot of boiling water to boil your potatoes until fork tender.
3. Chop the Onions
While your potatoes and corn are boiling, you can take this time to chop your red onions. Cut in half and then quarter those halves. This will give you some nice wedges.
4. Rinse & Drain the Shrimp
Rinse and drain your shrimp to prepare them for the marinade. Place in a kitchen towel and pat dry.
5. Prepare the Marinade
Mix together the olive oil, paprika, crushed garlic, oregano, salt, and black pepper (freshly cracked, if you can!).
5. Season the Shrimp & Veggies
In a large bowl, toss the shrimp in the olive oil marinade and a sprinkle of salt, pepper, and a pinch of red pepper flakes (if using). Marinade for at least 5 minutes and then add the rest of the veggies and coat them in the marinade as well.
5. Place Your Sheet Pan in the Oven
Spread your shrimp and veggies mixture evenly on the sheet pan and roast for 8 – 10 minutes.
6. Prepare the Sour Cream Sauce
While the shrimp and veggies are roasting, whisk your sour cream, freshly squeezed lime, and minced garlic together. The acidity from the lime juice will thin out the sour cream mixture and make it easier to serve. Feel free to add some chopped cilantro as well, if you have it!
7. Finish & Serve
Squeeze fresh lemon juice over the entire pan, garnish with parsley, and serve immediately. Drizzle sour cream sauce. Add extra lemon wedges on the side for a zesty kick.
Notes
If using frozen shrimp, be sure to let the shrimp defrost in the fridge first. Rushing the thawing process by running under hot water could impact both taste and texture.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Oven
- Cuisine: Southern
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 330 kcal
- Sugar: 3g
- Sodium: 180 mg
- Fat: 11g
- Saturated Fat: ~1.5g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
Serving ideas:
- Serve with crusty garlic bread
- Serve with freshly sliced jalapeños (seeds and all!) for a spicier version
- Toss leftovers into a salad the next day for a protein-packed lunch
Tips & variations:
- Add veggies like zucchini or cherry tomatoes for even more color and flavor
- Use sweet potatoes for a slightly sweeter twist
- Try a Cajun or Italian seasoning blend for a different flavor profile
- Make it spicy with extra chili flakes or a drizzle of hot sauce at the end
Final thoughts
This dish is perfect for busy evenings when you want a homemade meal that’s comforting and nourishing, without hovering over the stove.
Sheet pan dinners are the unsung heroes of home cooking, and this one delivers big-time flavor with minimal fuss. The potatoes roast up crisp and golden, the red onions turn sweet and jammy, and the shrimp cook lightning fast with just the right amount of spice.
What I might try next
Hands-down, I would make this spicier next time by adding freshly sliced jalapenos at the end. I would also mix in chopped cilantro to the sour cream lime sauce.
But what can I say, I love to bring the heat!
I look forward to making this again, and updating you on how my later versions turn out!
Let me know how yours turns out. Drop me a note in the comments or message me on Instagram or Twitter!