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+ servings
5 from 1 vote
Sheet Pan Lemon Ginger Shrimp with Veggies and Potatoes
Sheet Pan Lemon Ginger Shrimp with Veggies and Potatoes
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
When dinner needs to be quick and delicious with a minimum amount of clean up, this sheet pan lemon ginger shrimp with veggies & potatoes comes to the rescue and will please the entire family in less than 30 minutes!
Course: Easy Main Course, Fish and Seafood, Sheet Pan Supper
Cuisine: American
Keyword: lemon ginger sheet pan supper, lemon ginger shrimp
Servings: 6 servings
Calories: 244 kcal
Renee - Kudos Kitchen: Renée
  • 1 pound raw shrimp shelled and deveined
  • 1 pound baby yellow potatoes quartered
  • 3 cloves garlic minced
  • 3 tablespoons olive oil
  • tablespoons ginger paste
  • 1 tablespoon lemongrass paste
  • 4 cups fresh broccoli florets
  • 2 cups cut fresh asparagus 1½" pieces
  • teaspoon kosher salt
  • ½ teaspoon black pepper
  • tablespoon sesame seeds optional
  1. Preheat oven to 425°

  2. Place the first 10 ingredients into a very large bowl and toss well to coat.
  3. Turn the ingredients out onto a large baking sheet in an even layer.
  4. Sprinkle with sesame seeds.
  5. Place the baking sheet in the preheated oven for 15 minutes.
  6. Remove the baking sheet. Flip and stir the ingredients and return the baking sheet back to the oven for an additional 15 minutes. Or until the potatoes are fork tender and the shrimp are pink and opaque.
  7. Serve immediately.
Recipe Notes

1 Serving = 1 cup

Tools and equipment:

baking sheet, large bowl, spatula, chef's knife, cutting board

Nutrition Facts
Sheet Pan Lemon Ginger Shrimp with Veggies and Potatoes
Amount Per Serving (1 serving)
Calories 244 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 191mg64%
Sodium 1197mg52%
Potassium 682mg19%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 2g2%
Protein 20g40%
Vitamin A 715IU14%
Vitamin C 75.1mg91%
Calcium 180mg18%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.