Sheet Pan Garlic Shrimp

This Sheet Pan Garlic Shrimp is what happens when you eat Gambas Al Ajillo in Spain and spend the entire flight home thinking about how to recreate it. All the classic elements are here - thinly sliced garlic, smoked paprika, sherry wine, and an olive oil sauce that is deeply savory. My spin is adding asparagus and blistered cherry tomatoes to the pan so it becomes a full meal in one shot. Ten minutes in the oven and you are done

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Course: Appetizer, Main Course, Side Dish

Cuisine: Mediterranean

Keyword: garlic shrimp

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 354kcal

Author: Lola Jay

Ingredients

1 lb large shrimp cleaned and deveined (tails on optional)
1 lb asparagus ends snapped off and cut into thirds
1.5 cups mixed cherry tomatoes whole
½ cup extra virgin olive oil good quality
8 to 10 garlic cloves thinly sliced
1 teaspoon smoked paprika
¼ cup dry sherry or dry white wine
1 tablespoon lemon juice
½ teaspoon red pepper flakes
Salt and black pepper to taste
Fresh parsley for topping
Crusty sourdough bread for dipping

Instructions

Make the sauce

In a medium bowl whisk together the extra virgin olive oil, smoked paprika, red pepper flakes, sherry wine, lemon juice, salt, and black pepper until combined. Add the thinly sliced garlic and stir to distribute evenly through the sauce. Taste it - it should be bright, garlicky, and well seasoned. This sauce is doing all the work so make sure it tastes good before anything goes on the pan.

Toss the vegetables

Add the asparagus and whole cherry tomatoes to a large bowl. Pour half of the sauce over the vegetables and toss well until every piece is evenly coated. Spread them out on a large rimmed sheet pan in a single even layer. Do not pile them on top of each other or they will steam instead of roast and you will lose all that color and caramelization.
Toss the shrimp
Add the shrimp to the remaining sauce and toss to coat. Make sure every shrimp is well covered. Add the shrimp to the sheet pan alongside the vegetables, arranging them in a single layer with a little space between each one so they roast rather than steam.
Bake
Bake in a preheated oven at 425F for 10 minutes. The shrimp should be pink and opaque and just curled - not tightly coiled which means overcooked. The asparagus should be tender with a little bite and the tomatoes should be starting to burst and blister.
For extra blistered, jammy tomatoes - and I really recommend this - remove the shrimp from the pan after 10 minutes and set them aside to rest on a plate. Return the pan with just the asparagus and tomatoes to the oven and broil on high for 4 minutes until the tomatoes are charred and bursting and the asparagus has some color on the tips. Add the shrimp back to the pan to serve.

Serve

Scatter fresh chopped parsley generously over the top. Serve immediately straight from the pan with crusty bread for dipping into the garlic olive oil sauce at the bottom, or spoon everything over steamed rice or toss with pasta. Do not let that sauce go to waste. It is a crime lol.

Notes

Nutrition facts are only estimates.

Storage

Shrimp is best eaten immediately straight from the pan. (Honestly, it is hard not to.) If you have leftovers, store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat with a small splash of olive oil or water just until warmed through. Do not microwave - it will make the shrimp rubbery and sad. Not recommended for freezing.

Nutrition

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