Roasted Jumbo Shrimp with Potatoes Lemon and Capers
Elevate your dinner table with this vibrant recipe for Roasted Jumbo Shrimp with Potatoes, Lemon, and Capers—a Mediterranean-inspired dish bursting with flavor and effortless elegance. Tender jumbo shrimp, seasoned with red pepper flakes and drizzled with a garlicky lemon-caper mixture, roast to perfection alongside golden, smoky paprika-dusted baby potatoes. This one-pan wonder delivers a harmony of zesty citrus, briny capers, and fresh parsley, balanced with crispy textures and bold spices. Ready in just 40 minutes and easy to prepare, it’s perfect for weeknight meals or light entertaining. Serve with lemon wedges for a zesty finish that will leave everyone craving seconds!
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Recipe Information
Ingredients
- 1 pound jumbo shrimp (peeled and deveined, tail-on)
- 1 pound baby potatoes (halved)
- 3 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 whole lemon (zested and juiced)
- 2 tablespoons capers (drained and rinsed)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 4 pieces lemon wedges (for serving)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil.
In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, the smoked paprika, 0.5 teaspoons of salt, and black pepper. Spread the potatoes out on the prepared baking sheet in a single layer.
Roast the potatoes in the preheated oven for 15 minutes, tossing halfway through, until they begin to turn golden and tender.
While the potatoes are roasting, prepare the shrimp by patting them dry with paper towels. Season the shrimp with the remaining 0.5 teaspoons of salt, red pepper flakes, and 1 tablespoon of olive oil. Set aside.
In a small bowl, combine the minced garlic, lemon zest, lemon juice, and capers. Mix well.
After 15 minutes, remove the baking sheet from the oven and push the potatoes to one side of the sheet. Add the seasoned shrimp to the other side of the baking sheet in a single layer.
Drizzle the garlic, lemon, and caper mixture evenly over the shrimp and potatoes.
Return the baking sheet to the oven and roast for an additional 8-10 minutes, or until the shrimp are pink, opaque, and fully cooked, and the potatoes are golden and crispy.
Remove the baking sheet from the oven and sprinkle the chopped parsley over the shrimp and potatoes for a fresh finish.
Serve warm with lemon wedges on the side for an extra burst of citrus flavor.
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 3679 mg | 160% | |
| Total Carbohydrate | 98.8 g | 36% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 8.9 g | ||
| Protein | 121.1 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3529 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
