Sheet Pan Chimichurri Shrimp & Baby Potatoes
Sheet Pan Chimichurri Shrimp & Baby Potatoes is a vibrant, one-pan dish that effortlessly combines tender shrimp with crispy baby potatoes, all infused with a zesty chimichurri sauce. This recipe is perfect for busy weeknights or entertaining guests, delivering bold flavors and minimal cleanup for an impressive meal. With fresh ingredients and straightforward preparation, you’ll enjoy a delightful culinary experience that transports your taste buds to new heights.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Latin American
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 lb baby potatoes, halved
- 3 tbsp olive oil
- 1/2 cup fresh parsley
- 3 cloves garlic
- 2 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, toss halved baby potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them on one side of the prepared baking sheet.
- In a blender, combine parsley, garlic, red wine vinegar, remaining olive oil, salt, and pepper. Blend until smooth but slightly chunky.
- In another bowl, toss shrimp with half of the chimichurri sauce. Arrange on the other side of the baking sheet alongside the potatoes.
- Roast for 15-20 minutes or until shrimp are pink and opaque and potatoes are tender.
- Serve warm, drizzling the remaining chimichurri sauce over the top.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 305
- Sugar: 1g
- Sodium: 370mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 165mg
Keywords: For added flavor variations, substitute shrimp with chicken or tofu. Experiment with herbs like cilantro or basil in the chimichurri for a unique twist. Ensure all potato halves are similarly sized for even cooking.