Garlic Butter Sheet Pan Shrimp

Roast potatoes, asparagus, and garlic-butter shrimp on one pan with Garlic Butter Sheet Pan Shrimp for an easy, flavorful dinner.

Ingredients

• 1 ½ pounds baby potatoes (washed and cut)
• 1 ½ tablespoons olive oil (divided)
• 1 teaspoon dried oregano
• 1 pound asparagus (washed and cut into 1" pieces)
• 1 ½ pounds jumbo shrimp (peeled and deveined)
• ½ teaspoon dried basil
• 1 tablespoon chopped fresh parsley
• ¼ cup butter (melted)
• 1 clove garlic (minced)
• 1 teaspoon lemon zest
• ¼ teaspoon red pepper flakes
• salt and black pepper (to taste)

Instructions

Step 1: Preheat and roast the potatoes

Preheat the oven to 450°F, then toss the washed, halved baby potatoes with 1 tablespoon of olive oil, dried oregano, salt and black pepper until each piece is lightly coated. Spread the potatoes in a single layer on a rectangular rimmed sheet pan so they develop even contact with the metal; roast for about 20 minutes until edges begin to caramelize and the skins turn a golden-brown, tender-on-the-inside texture. This step is all about building crispy, dimpled potato exteriors that will contrast against the glossy shrimp later.

Step 2: Add asparagus and continue roasting

While the potatoes start to blister, toss the trimmed asparagus pieces with the remaining tablespoon of olive oil, salt and pepper so they remain bright and glossy after roasting. Flip the potatoes on the sheet pan to expose fresh surfaces, nestle the asparagus among them, and return the same rectangular pan to the oven for another 10 minutes. You're looking for asparagus with slight char at the tips and potatoes that are deeply bronzed at the edges — a savory, textural foundation for the shrimp.

Step 3: Make the garlic butter and assemble the sheet pan

Combine the melted butter, minced garlic, lemon zest, red pepper flakes, salt and black pepper in a small glass jar or shallow ceramic bowl and stir until fragrant; reserve half of this garlic butter for serving. Toss half of the garlic butter with the peeled, deveined jumbo shrimp in a matte bowl so each shrimp is lightly glazed; then arrange those buttered shrimp in the gaps between the roasted potatoes and asparagus on the same rectangular sheet pan. The assembled pan — glossy, seasoned shrimp nestled amid golden potatoes and bright green asparagus with visible flecks of red pepper and lemon zest — is the key in-progress milestone that captures the transformation from separate components to a unified sheet-pan meal.

Step 4: Roast the shrimp, finish with herbs and serve

Return the assembled rectangular sheet pan to the oven and roast 6–8 minutes more, just until the shrimp turn opaque pink with a slight curled plumpness and the garlic butter bubbles into little glossy pools around the vegetables. Remove the pan to the white quartzite surface, sprinkle dried basil and the chopped fresh parsley over the hot shrimp and vegetables, and serve the dish directly from the same sheet pan with the reserved garlic butter in a small glass jar for dipping or additional drizzling. The final result should be a contrast of crispy potato edges, satin garlic-buttered shrimp, and crisp-tender asparagus, brightened by lemon zest and flecks of herbs.

Notes

• Pat shrimp dry before tossing with garlic butter to promote browning.
• Do not overcrowd the sheet pan; use a second pan if needed.
• Reserve half the garlic butter for serving to keep flavors bright.
• Leftovers store 2-3 days in the refrigerator in an airtight container.
• Reheat gently in a 350°F oven for best texture.