This Garlic Rosemary Shrimp Sheet Pan Dinner is completely irresistible. Get ready for your new favorite Tuesday night dinner!
Seafood seems to be one of those love it or hate it foods, doesn’t it? I know plenty of people that really are not fans of seafood.
I was one of them. That was, until I learned how to really cook it.
Growing up, my mom always used a 3-tier steamer to make seafood. She would steam the fish and veggies in her steamer and call it dinner. I don’t want to completely knock anyone that enjoys seafood cooked this way, but I was not a fan at all.
It made the entire house smell like fish, and then the taste was just bland.
Once I got married, my husband wanted me to try some seafood. He decided to make it the way he knew how, which at the time was fried or grilled.
It was AMAZING. At that point, I realized that I actually do like seafood, it just needs to be cooked the right way.
That leads me to this Garlic Rosemary Shrimp Sheet Pan Dinner. It’s delicious, perfect served over some steamed rice and veggies.
I love to add in some sheet pan meals throughout the week because they are just simple and tasty. It’s so nice to be able to cook the main dish all on one pan.
It’s especially nice during the summer months. It cuts down on the prep time in the kitchen and allows me to spend more time out in the sun with the kids.
I am also planning to make this Sheet Pan Chicken and Squash Dinner soon too. We have lots of fresh squash growing in the garden this year, so this one just sounds perfect with garden fresh produce.
Now it’s time to enjoy this Garlic Rosemary Shrimp Sheet Pan Dinner. I suggest serving it with this Gluten Free Blueberry Crisp!
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Garlic Rosemary Shrimp Sheet Pan Dinner Recipe
Ingredients
- 2 pounds Small Shrimp peeled & tail off
- 4 cups Small Potatoes halved
- 4 cups Fresh Green Beans snapped
- 2 tablespoons Olive Oil
- 2 cloves Garlic crushed
- 1 tablespoon Rosemary
- 1/2 teaspoon Salt
Instructions
- Preheat the oven to 400°F.
- Spray a half-size sheet pan with non-stick cooking spray.
- Place the shrimp, potatoes, and green beans on the sheet pan.
- In a mixing bowl, add in the olive oil, garlic, rosemary, and salt.
- Pour evenly over the entire dish.
- Bake for 20 minutes or until shrimp is opaque and veggies are soft.
- Serve.