Sheet Pan Spanish Garlic Shrimp with Roasted Paprika Potatoes
A one-pan Spanish-inspired meal featuring garlic-infused shrimp and smoky paprika roasted potatoes, perfect for a quick flavorful dinner. This spanish-inspired seafood ready in about 40 minutes pairs medium shrimp peeled and deveined, halved baby red potatoes, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb medium shrimp peeled and deveined
- 1 lb, halved baby red potatoes
- 6 minced garlic cloves
- 2 tsp smoked paprika
- 4 tbsp olive oil
- 2 tbsp chopped fresh parsley
- for serving lemon wedges
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 lb halved baby red potatoes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 2 tsp smoked paprika on a large sheet pan. Spread in a single layer and roast for 20 minutes.
- Step 2: In a bowl, combine 1 lb peeled and deveined medium shrimp with 2 tbsp olive oil, 6 minced garlic cloves, and a pinch of salt. After potatoes roast 20 minutes, remove pan and add shrimp mixture on top of potatoes.
- Step 3: Return the sheet pan to the oven and roast for another 8-10 minutes until shrimp are pink and opaque and potatoes are tender. Sprinkle 2 tbsp chopped fresh parsley over the dish and serve immediately with lemon wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Spanish Garlic Shrimp with Roasted Paprika Potatoes take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Spanish Garlic Shrimp with Roasted Paprika Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved baby red potatoes from drying out.
Can I substitute ingredients in Sheet Pan Spanish Garlic Shrimp with Roasted Paprika Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Spanish Garlic Shrimp with Roasted Paprika Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Spanish Garlic Shrimp with Roasted Paprika Potatoes?
Spanish seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
