Pioneer Woman Sheet Pan Shrimp

Pioneer Woman Sheet Pan Shrimp is made using red onions, sourdough bread, cherry tomatoes, Niçoise olives, and jumbo shrimp. This effortless sheet pan shrimp recipe creates a complete dinner that takes about 30 minutes to prepare and can comfortably serve up to 4 people.

Pioneer Woman Sheet Pan Shrimp Ingredients

• 1 red onion, cut into wedges
• 3 cups sourdough bread, cut into 1-inch cubes 
• 1 pint (2 cups) cherry tomatoes 
• 1/2 cup pitted Niçoise olives 
• Kosher salt and freshly ground black pepper 
• 4 tablespoons olive oil 
• 2 pounds jumbo (U15) shrimp, peeled and deveined and tails removed 
• 2 tablespoons red wine vinegar 
• 1 anchovy, minced 
• 1 tablespoon capers, drained 
• 1/3 cup fresh parsley leaves, plus 2 tablespoons, chopped
• Parmesan shavings, for garnish

How To Make Pioneer Woman Sheet Pan Shrimp

1. Preheat the oven: Heat your oven to 375 degrees F. Use a large baking sheet with edges to combine the red onion, bread cubes, cherry tomatoes, and olives. Season with 1/2 teaspoon salt and a generous amount of black pepper.
2. Add olive oil: Drizzle 2 tablespoons of olive oil over the vegetable and bread mixture, and toss well to coat everything evenly. Spread out the mixture on the baking sheet, ensuring the pieces are not overlapping too much. Bake in the preheated oven for 12 to 15 minutes, or until the bread begins to turn golden and crisp.
3. Prepare the shrimp: While the bread toasts, in a medium bowl, toss the shrimp with 1/2 teaspoon salt and 1 tablespoon olive oil until well coated. Remove the baking sheet from the oven, scatter the shrimp evenly among the toasted bread pieces, and return to the oven. Bake for 8 to 10 minutes, or just until the shrimp are pink and opaque.
4. Make the dressing: While the shrimp cooks, whisk together the remaining 1 tablespoon of olive oil with the red wine vinegar and minced anchovy in a small bowl. Stir in the capers.
5. Combine and serve: Remove the baking sheet from the oven, pour the dressing over the shrimp and toasted mixture, and add 1/3 cup of parsley leaves. Toss everything together to coat evenly. Transfer to a serving platter, and sprinkle with the remaining chopped parsley and Parmesan shavings. Serve immediately, inviting everyone to dive into this delightfully simple yet flavorful dish.

Recipe Tips

• Spread it out: Ensure all ingredients are spread evenly on the sheet pan to allow for uniform cooking and crisping.
• Size matters: Choose a shrimp size labeled as U15 to ensure juicy, tender bites that cook evenly with your vegetables.
• Pre-toast your bread: For an extra crispy texture, pre-toast your bread cubes before adding them to the mix. This prevents sogginess from the tomatoes and shrimp.
• Variety is the spice of life: Feel free to swap Niçoise olives with Kalamata if you prefer a sweeter, less briny olive in your dish.
• Watch the clock: Keep an eye on the oven during the final minutes of baking to prevent overcooking the shrimp, aiming for that perfect pink hue.

What To Serve With Sheet Pan Shrimp

Serve your easy Sheet Pan Shrimp with sides like lemony quinoa salad, roasted fennel with parmesan, creamy polenta, sautéed kale with pine nuts, and buttered corn on the cob.

You can also pair it with sweet potato wedges tossed in smoked paprika or avocado cucumber salsa for a refreshing twist.

How To Store Leftovers Sheet Pan Shrimp

Refrigerate: Place leftover Sheet Pan Shrimp in a shallow airtight container or wrap tightly with aluminum foil. This will keep it fresh for up to three days in your refrigerator. Make sure it cools to room temperature before storing it to prevent condensation.

Freeze: Freezing is not recommended for Sheet Pan Shrimp as it can greatly affect the texture and flavor of the cooked shrimp and vegetables. They may become soggy and lose their appealing crispness when thawed and reheated.

How To Reheat Leftovers Sheet Pan Shrimp

In The Oven: To reheat your Sheet Pan Shrimp, preheat your oven to 350 degrees Fahrenheit. Spread the leftovers evenly on a baking sheet, cover with foil to prevent drying out, and heat for about 10-15 minutes. This method helps maintain the texture.

In The Microwave: Place the shrimp on a microwave-safe dish and cover it with a damp paper towel. Heat on high for 1-2 minutes, checking halfway to ensure even heating. This method is quick but may slightly change the texture.

In The Air Fryer: Reheat your Sheet Pan Shrimp in the air fryer at 300 degrees Fahrenheit for about 3-4 minutes. This method helps to keep the shrimp crispy on the outside while being warm inside. Ensure they are in a single layer for best results.

Pioneer Woman Sheet Pan Shrimp Nutrition Facts

Amount Per Serving (per 1 serving)

• Calories 175
• Total Fat 7g
• Saturated Fat 0g
• Cholesterol 0mg
• Sodium 0mg
• Potassium 0mg
• Total Carbohydrate 9g
• Protein 32g

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp, but ensure they are completely thawed and patted dry before using. This prevents excess water from being released during cooking, which could make the dish soggy. Brands like SeaPak and Gorton’s provide good quality frozen shrimp.

Can I add other vegetables to this sheet pan shrimp?

Absolutely! Consider adding vegetables like sliced bell peppers, zucchini, or asparagus for additional flavor and color. These should be sliced not too thickly to ensure they cook at the same rate as the other ingredients.

Try More Pioneer Woman Recipes:

• Pioneer Woman Vegetable Beef Soup
• Pioneer Woman Rump Roast
• Pioneer Woman Brunswick Stew Recipe