If you love a one-and-done meal that is foolproof for even the novice cook (or stressed quarantine cook), give this oven-baked shrimp with herbs and potatoes recipe a try. A dish that even those who hate shrimp (like my mom) will love! Just a few simple ingredients of pantry and freezer staples, and one-pan for the ultimate one-pot meal and quarantine meal that you will be making long past lockdown days.
I learned this recipe method from a Spanish roommate over a decade ago and I still go back to it now as it’s that good and one of my favorite shrimp recipes and seafood recipes.
The combination of herbs and olive oil with the shrimp, potatoes and veggies is delicious, nutritious and simple! A great family dinner if you double the recipe, or if you don’t have family, great reheated the second day too if you have leftovers.
Normally I make this shrimp dish with fresh shrimp which yields crispier roasted potatoes and caramelized onions, but because of quarantine I tried it with frozen shrimp, and it still turned out absolutely delicious! (Just a little less crispy since ice crystals melt into water). I also usually use a red or orange bell pepper as I love juicy roasted red bell pepper, but I only had carrots and it was still fantastic!
If you use frozen shrimp, try to get as little of the ice into the pan as possible, and try to breakup the shrimp ( I give it a whack in a freezer bag, or if that fails, I let it melt a few minutes in the oven according to the recipe then I take it out and break it up with a metal spatula and give it a good stir)
If using fresh shrimp, they will bake faster, so dice your potatoes pretty small so it all bakes at the same time.
1 large onion
1 red bell pepper and/or 2 carrots, peeled and diced
several nugget potatoes/baby potatoes or 3 yellow potatoes, diced
optional: 1 garlic clove, crushed
peeled, deveined shrimp (whatever amount you want/have, this is a flexible recipe)
dried oregano, basil and thyme, a very good sprinkling
very generous olive oil
salt and pepper
Preheat oven to 400 degrees. place all the chopped veggies in glass or ceramic bakeware -not a sheet pan-it needs to have sides. Add the garlic, herbs and shrimp. give it a stir and season. Cover very generously in olive oil-this isn’t a sheet pan recipe, the shrimp should pretty much float in olive oil-think Spanish and Mediterranean cooking. The potatoes will bake faster when partially immersed in oil (and of course well diced before hand). Don’t worry it’s a healthy fat. In the words of Gordon Ramsay “just a touch of olive oil” (followed by wringing out half of Italy).
Bake until the shrimp is cooked through and the potatoes are tender, about 12-20 minutes, depending if you are using fresh or frozen shrimp, you can stir part way through especially if using frozen clumped together shrimp.
when pulling out of the oven keep it away from the face as hot oil can potentially splash, though I’ve never had an issue with it happening and especially when using frozen shrimp I don’t go to the max of 450 or 425 degrees (since ice crystals turn into water and moisture and oil can sometimes splash, but I didn’t have any splash at all despite having had a lot of ice crystals).
season to taste with salt.