Garlic Roasted Shrimp and Potatoes

Piled in a black bowl is roasted crispy potatoes, green peppers, onions and shrimp.

5 from 20 votes

Garlic Roasted Shrimp and Potatoes is a super easy pantry essential sheet pan dinner for busy weeknights with super crispy potatoes, spices, peppers, onions and shrimp.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Diet: Gluten Free, Low Lactose

Servings:

Calories: 219kcal

Author: HWC Magazine

Ingredients

4 cups potatoes chopped (we left the peel on)
1 onion peeled and sliced
3 tablespoon olive oil (2 tablespoon for potatoes and reserve 1 tablespoon for shrimp and peppers)
2 teaspoon garlic powder dried ground
2 teaspoon paprika dried ground
2 teaspoon cumin dried ground
salt and pepper to taste
2 bell peppers chopped
12 oz shrimp large peeled, deveined and tail removed.

US Customary - Metric

Instructions

Preheat oven to 425 degrees F (218 degrees C)
Chop potatoes into 1.5-inch sections. Try to keep them all the same size so they cook evenly. Dry very well with a paper towel (very important step)
In a large bowl, add chopped potatoes, 2 tablespoons olive oil (reserve 1 tablespoon of olive oil for shrimp and peppers) onions, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon cumin powder, salt and pepper and toss well. (reserve the other teaspoons of garlic powder, paprika and cumin powder for the shrimp and peppers) You can also do this step right on the baking sheet pan, if you do not want to dirty another bowl.
Place seasoned potatoes and onion on a lined sheet pan in a single layer. (line your baking sheet with aluminum foil and you can thank us later as clean-up is a snap) Make sure there is no overlapping of potatoes.
Bake potatoes and onions for 20 minutes and then toss. Place back in the oven to continue baking.
In the meantime, thaw, peel and devein shrimp and remove tail. Dry well. Set aside. Chop your bell peppers.
Toss your shrimp, bell peppers, 1 tablespoon olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1 teaspoon of cumin, salt and pepper together. At the 24 minute mark of baking, add your seasoned shrimp and bell pepper mixture to the roasted potatoes, toss and spread out in an even layer to continue roasting for 6-8 minutes or until the shrimp are no longer translucent.
Test to make sure your potatoes are fork tender and your shrimp are no longer translucent. Your shrimp should be nice and pink. Remove from the oven. Enjoy!

Notes

What is the secret for getting extra crispy potatoes?

Dry them super well BEFORE baking them!
Lather them well with olive oil and seasonings.
High oven temperature of 425 degrees F (218 degrees C)
Toss them halfway through to get them toasty brown on all sides.

You can leave the peel on or off your potato. That decision is completely up to you. However, you must cut the potatoes in a uniform size, so they cook evenly.

You can make this recipe vegan by substituting garbanzo beans for the shrimp.

You can easily substitute with other root vegetables like carrots, parsnips, etc. You will need to cut up your other root vegetables the same size as your potatoes. Then, put them in the oven at the same time as your potatoes.

If you want to add frozen veggies instead of fresh vegetables, that is a little tricky as they have moisture. You will want to thaw them fully and cook them in a pan until the steam escapes and then you can add them in the last 6-8 minutes of cooking tossed in a little olive oil.

Feel free to add any spices or herbs you desire to this recipe. Use what you have on hand.

Nutrition