Sheet Pan Shrimp

• servings: 8 servings
• active time: 5 minutes
• total time: 11 minutes

Ingredients

3 large lemons

1/2 cup extra virgin olive oil

2 garlic cloves, (minced)

1 teaspoon sweet paprika

1 teaspoon dried oregano

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon Aleppo pepper or red pepper flakes

Kosher salt

Black pepper

2 pounds jumbo shrimp, (peeled and deveined (see note)

3 tablespoons finely chopped parsley

Directions

Make the sauce. Cut two of the lemons into wedges and set aside for serving. Zest and juice the remaining lemon into a large mixing bowl. Add the olive oil, garlic, paprika, oregano, coriander, cumin, and Aleppo pepper. Add a big dash of kosher salt and black pepper. Whisk to combine.

Quickly marinate the shrimp. Pat the shrimp dry and add to the bowl with the sauce. Toss to make sure the shrimp is well-coated. Set aside while the oven is preheating.

Get ready to bake. Position a rack in the middle of your oven and heat to 400°F.

Bake the shrimp. When your oven is hot, add the shrimp to a large sheet pan and spread so the shrimp is in one single layer. Pour any leftover sauce over top, then bake on the middle rack until the shrimp turns from grey to opaque pink, anywhere from 5 to 7 minutes.

Finish and serve. Garnish with the parsley and serve with the lemon wedges on the side for squeezing.

Nutrition

• Calories: 216.2 kcal
• Total Fat: 14.9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11.6 g
• Trans Fat: 0.01 g
• Cholesterol: 142.9 mg
• Sodium: 719.1 mg
• Total Carbohydrate: 5.7 g
• Dietary Fiber: 1.6 g
• Total Sugars: 1.1 g
• Protein: 16.1 g