Sheet Pan Lemon Ginger Shrimp with Veggies and Potatoes

5 from 1 vote

Sheet Pan Lemon Ginger Shrimp with Veggies and Potatoes

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!

Prep Time5

Cook Time30

Total Time35

Course: Easy Main Course, Fish and Seafood, Sheet Pan Supper

Cuisine: American

Keyword: lemon ginger sheet pan supper, lemon ginger shrimp

Servings: servings

Calories: 244kcal

Author: Renee Goerger

Ingredients

1 pound raw shrimp shelled and deveined
1 pound baby yellow potatoes quartered
3 cloves garlic minced
3 tablespoons olive oil
2½ tablespoons ginger paste
1 tablespoon lemongrass paste
4 cups fresh broccoli florets
2 cups cut fresh asparagus 1½" pieces
1½ teaspoon kosher salt
½ teaspoon black pepper
1½ tablespoon sesame seeds optional

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Instructions

Preheat oven to 425°
Place the first 10 ingredients into a very large bowl and toss well to coat.
Turn the ingredients out onto a large baking sheet in an even layer.
Sprinkle with sesame seeds.
Place the baking sheet in the preheated oven for 15 minutes.
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.
Serve immediately.

Notes

1 Serving = 1 cup

Tools and equipment:

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

Nutrition