Sheet Pan Spanish Garlic Shrimp with Roasted Paprika Potatoes

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

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 recipe, ready in about 40 minutes, pairs medium shrimp peeled and deveined, baby red potatoes, 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

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Instructions

1. 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.
2. 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.
3. 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.