Description
Hearty Pioneer Woman Sheet Pan Shrimp brings Mediterranean coastal flavors straight to home kitchens with minimal effort. Quick preparation and bold seasoning create a restaurant-worthy meal that delivers maximum taste with minimal cleanup.
Ingredients
Scale
Main Ingredients:
- 2 pounds jumbo (U15/454 grams) shrimp, peeled and deveined and tails removed
- 1 pint (2 cups/480 milliliters) cherry tomatoes
- 3 cups (720 milliliters) sourdough bread, cut into 1-inch cubes
Supporting Ingredients:
- 1 red onion, cut into wedges
- ½ cup (120 milliliters) pitted Niçoise olives
- 1 anchovy, minced
- 1 tablespoon (15 milliliters) capers, drained
- ⅓ cup (80 milliliters) fresh parsley leaves, plus 2 tablespoons (30 milliliters), chopped
Seasoning and Dressing Ingredients:
- 4 tablespoons (60 milliliters) olive oil
- 2 tablespoons (30 milliliters) red wine vinegar
- Kosher salt
- Freshly ground black pepper
- Parmesan shavings, for garnish
Instructions
- Prepare the roasting foundation by heating the oven to 375 degrees Fahrenheit (190 degrees Celsius). Arrange a large rimmed baking sheet with red onions, bread cubes, cherry tomatoes, and olives. Enhance the mixture with 1/2 teaspoon (2.5 grams) salt and a generous coating of freshly ground black pepper.
- Create a moisture base by drizzling 2 tablespoons (30 milliliters) of olive oil across the vegetable and bread ensemble. Thoroughly coat each ingredient, ensuring even distribution. Arrange the mixture in a single layer without excessive overlapping to promote optimal toasting.
- Roast the vegetable-bread combination for 12 to 15 minutes, allowing the bread to transform into golden, crispy fragments. Monitor the color and texture to prevent burning.
- Simultaneously prepare the seafood by combining shrimp with 1/2 teaspoon (2.5 grams) salt and 1 tablespoon (15 milliliters) olive oil. Massage the seasonings thoroughly to ensure complete coverage.
- Extract the toasted bread mixture from the oven and strategically scatter the seasoned shrimp across the surface. Return the baking sheet to the oven for an additional 8 to 10 minutes until the shrimp turn pink and become translucent.
- Craft the dressing by whisking the remaining 1 tablespoon (15 milliliters) olive oil with red wine vinegar and finely minced anchovy in a compact bowl. Incorporate capers to enhance the flavor profile.
- Finalize the dish by removing the baking sheet from the oven. Cascade the prepared dressing over the shrimp and toasted ingredients. Sprinkle 1/3 cup (8 grams) of fresh parsley leaves, gently tossing to ensure comprehensive coating.
- Transfer the culinary creation to a serving platter. Garnish with remaining chopped parsley and delicate Parmesan shavings. Serve immediately to preserve the optimal temperature and texture.
Notes
- Roasting on a single sheet pan transforms prep and cleanup into a hassle-free culinary experience.
- Anchovies provide a secret umami boost that deepens the dish’s savory complexity without overpowering other flavors.
- Crispy bread cubes create a delightful textural contrast against the tender, succulent shrimp.
- Fresh parsley introduces a bright, herbaceous pop that adds visual appeal and clean, zesty flavor.
- Red wine vinegar cuts through the richness, delivering a tangy punch that perfectly balances the seafood.
- Capers inject an unexpected briny sharpness that elevates each mouthful with sophisticated complexity.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 365 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 180 mg