Quick Sheet Pan Shrimp & Chorizo
This vibrant and zesty sheet pan meal brings the bold flavors of Spain right to your kitchen. Featuring succulent garlic-infused shrimp, savory Spanish chorizo, and tender potatoes, it's a mouthwatering symphony of tastes ready in under 30 minutes.
Ingredients
- 1 pound shrimp peeled and deveined
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional
- 1/2 pound Spanish chorizo sliced into rounds
- 1 pound baby potatoes quartered
- 1 medium red bell pepper sliced
- 1 medium yellow onion sliced
- salt to taste
- black pepper to taste
- fresh parsley chopped for garnish
- lemon wedges for serving
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the quartered baby potatoes with 1 tablespoon olive oil, smoked paprika, oregano, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
- Roast for 15 minutes, until potatoes are slightly tender.
- While potatoes roast, in the same bowl, combine shrimp, minced garlic, sliced Spanish chorizo, red bell pepper, and yellow onion. Add a drizzle of olive oil, red pepper flakes (if using), and a pinch of salt and pepper. Toss to combine.
- Remove baking sheet from oven. Add the shrimp mixture to the baking sheet, spreading everything into a single layer.
- Return to oven and cook for another 8-12 minutes, or until shrimp are pink and cooked through and vegetables are tender. Be careful not to overcook the shrimp.
- Garnish with fresh parsley and serve immediately with lemon wedges.
Notes
For extra crispiness, ensure potatoes are cut into uniform, small pieces. You can use pre-cooked or raw chorizo; adjust cooking time for raw. Serve with a sprinkle of fresh parsley and a squeeze of lemon. A simple green salad makes a great side.