Sheetpan dinners are awesome because they take just a bit of prep, and then everything slides into the oven where magic happens, and flavors amplify. You can go off and do your thing for a while, come back and -- voila! -- pull out an amazing dinner from the oven, ready to serve. Okay, there are a few more steps than that but ... not a horribly large number!
We love shrimp and I found a great option that has beautiful shrimp from the waters not far from our island. The company does an amazing job with IQF-ing (that's 'individually quick freezing') the shrimp, making it even easier to get dinner on the table. You can, of course, use fresh shrimp if you have that option, but know that the seafood counter at your grocery store is actually also receiving frozen shrimp; they just thaw it before they sell it to you. So, really, the best bet is the frozen option, anyway.
The smoked paprika adds a nice note to the dish, the Aleppo just a tiny bit of a kick, and the regular sweet paprika adds fruity flavor. This honestly is one of our favorite seasoning mixtures for this recipe, sure, but also others that include potatoes. Hope you try it!
Paprika Roasted Potatoes, Peppers And Shrimp (Sheetpan)
Servings: 5-7 servings Ingredients
2 pounds potatoes, peeled, cut into 1-inch pieces 8 large peppers, halved lengthwise, cut into 1/2-inch strips 5 T olive oil, divided 2 T paprika 1 tsp smoked paprika 1 T Aleppo pepper salt and pepper 1 kg large shrimp Directions
Preheat oven to 400 degrees. Line two sheet pans with foil for easy clean-up. Divide potatoes and peppers evenly on prepared sheet pans. Set aside. Rinse shrimp, and put into a medium bowl. Set aside, as well.
In a small bowl, mix olive oil, paprika, smoked paprika, Aleppo, 1 1/2 tsp salt and 1 tsp ground pepper. Stir well to combine.
Divide the paprika mixture evenly between the 2 sheet pans of veggies and the bowl of shrimp. Mix the peppers and potatoes until well coated. Slide the pans into the oven and roast, stirring twice, for 40 minutes or until beginning to brown and veggies are ready. Once pans are in the oven, stir the shrimp well to coat. Refrigerate until ready to cook. Once the potatoes and peppers are beginning to brown, evenly divide the shrimp on top of the veggies. Return the pans to the oven and roast 10 - 15 minutes, or until shrimp is pink and cooked through.
Serve warm or at room temperature. Enjoy!