Roasted Shrimp Potatoes and Prosciutto
Indulge in the irresistible combination of smoky, savory, and fresh flavors with this Roasted Shrimp, Potatoes, and Prosciutto recipe—an effortlessly elegant dish perfect for weeknight dinners or casual gatherings. Tender baby potatoes are roasted to golden perfection, seasoned with garlic powder, smoked paprika, and a drizzle of extra virgin olive oil, then joined by succulent shrimp and crispy prosciutto for a luxurious twist. This one-pan wonder, topped with fresh parsley and a zesty squeeze of lemon, comes together in just 50 minutes, making it the ultimate quick and easy gourmet meal. Serve it straight from the oven for a crowd-pleasing dish that’s as visually stunning as it is delicious. Perfect for those searching for quick shrimp recipes, roasted potato recipes, or one-pan dinner ideas!
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Recipe Information
Ingredients
- 1 lb Baby potatoes
- 3 tbsp Extra virgin olive oil
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 lb Raw shrimp (peeled and deveined)
- 6 Prosciutto slices
- 2 tbsp Fresh parsley (chopped)
- 1 Lemon (cut into wedges)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Wash and slice the baby potatoes in half. Place them in a large mixing bowl.
Drizzle 2 tablespoons of olive oil over the potatoes, and season with garlic powder, smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly.
Spread the seasoned potatoes evenly on the prepared baking sheet in a single layer. Roast in the oven for 20 minutes, flipping halfway through for even cooking.
While the potatoes are roasting, prepare the shrimp. Place the shrimp in a mixing bowl, drizzle with the remaining 1 tablespoon of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to mix.
After the potatoes have roasted for 20 minutes, remove the tray from the oven and push the potatoes to one side to make space for the shrimp.
Add the seasoned shrimp to the baking sheet in a single layer. Tear the prosciutto slices into bite-sized pieces and scatter them over the shrimp and potatoes.
Return the baking sheet to the oven and roast for an additional 12-15 minutes, or until the shrimp are pink and fully cooked and the prosciutto is crispy.
Remove from the oven and sprinkle with freshly chopped parsley.
Serve hot with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 1476 mg | 64% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 1.2 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1013 mg | 22% | |
*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.
