Sheet Pan Lemon Herb Shrimp with Crispy Roasted Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Shrimp with Crispy Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Shrimp with Crispy Roasted Potatoes

Enjoy a vibrant and satisfying plate featuring succulent shrimp bathed in a zesty lemon herb marinade, paired with perfectly crispy roasted potatoes. This one-pan dish delivers a burst of refreshing flavors with every bite, balancing a light yet satisfying meal ideal for any time of day.

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NUTRITION

372kcal
Protein
39.9g
Fat
7.9g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 medium Baby Potato (~150g)

1 tsp Extra Virgin Olive Oil

1 Lemon

1 clove Garlic

1 tbsp Fresh Parsley

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the olive oil, juice from the lemon, minced garlic, salt, and pepper to create a zesty marinade.

  • 3

    Toss the halved baby potatoes in half of the marinade, ensuring they are evenly coated. Spread them out on the sheet pan in a single layer.

  • 4

    Place the shrimp in another bowl and add the remaining marinade, along with chopped parsley. Toss until well combined.

  • 5

    Nestle the shrimp on the sheet pan with the potatoes, making sure not to overcrowd the pan.

  • 6

    Roast in the preheated oven for about 12-15 minutes, or until the potatoes are crispy on the outside and tender inside, and the shrimp are opaque and cooked through.

  • 7

    Remove from the oven and serve immediately, garnished with extra fresh parsley if desired.

Sheet Pan Lemon Herb Shrimp with Crispy Roasted Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Shrimp with Crispy Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Shrimp with Crispy Roasted Potatoes

Enjoy a vibrant and satisfying plate featuring succulent shrimp bathed in a zesty lemon herb marinade, paired with perfectly crispy roasted potatoes. This one-pan dish delivers a burst of refreshing flavors with every bite, balancing a light yet satisfying meal ideal for any time of day.

NUTRITION

372kcal
Protein
39.9g
Fat
7.9g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 medium Baby Potato (~150g)

1 tsp Extra Virgin Olive Oil

1 Lemon

1 clove Garlic

1 tbsp Fresh Parsley

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the olive oil, juice from the lemon, minced garlic, salt, and pepper to create a zesty marinade.

  • 3

    Toss the halved baby potatoes in half of the marinade, ensuring they are evenly coated. Spread them out on the sheet pan in a single layer.

  • 4

    Place the shrimp in another bowl and add the remaining marinade, along with chopped parsley. Toss until well combined.

  • 5

    Nestle the shrimp on the sheet pan with the potatoes, making sure not to overcrowd the pan.

  • 6

    Roast in the preheated oven for about 12-15 minutes, or until the potatoes are crispy on the outside and tender inside, and the shrimp are opaque and cooked through.

  • 7

    Remove from the oven and serve immediately, garnished with extra fresh parsley if desired.