A complete dinner comes together on one pan in this “shrimply” delicious Flex meal! Featuring fresh shrimp, tender baby potatoes, sweet corn, crunchy red bell peppers and a savory homemade herb butter drizzle, our Sheet Pan Shrimp Boil is an easy dinner that’s packed with flavors, textures and nutrition.
To make this healthy sheet pan shrimp recipe, get started by preheating your oven to 400 degrees. Prep a sheet pan with nonstick cooking spray or parchment paper and set it aside. While the oven is preheating, fill a pot with water and bring it to a boil. Boil the potatoes for about 10 minutes or until they are soft. In the meantime, you can make the herbed butter mixture by combining melted light butter, lemon juice, Old Bay or Cajun seasoning and chopped parsley.
Arrange the boiled potatoes, corn, shrimp and red pepper peppers on the sheet pan. Drizzle the butter mixture on top of the ingredients and toss them gently to ensure they are evenly coated. Bake this easy sheet pan dinner for about 15 minutes or until the shrimp are fully cooked. Finally, add a bit of chopped parsley as a garnish before you dig into this delicious dinner!
Healthy Hacks: Feel free to swap out the baby potatoes with cubed sweet potatoes! You can also use different color bell peppers for a more beautiful presentation. We love this dish with shrimp, but you can also make it a fancier feast with lobster. Yum!
This Sheet Pan Shrimp Boil recipe makes four servings, so it’s the perfect homemade dinner to make for the whole family. If you’re on the Nutrisystem weight loss program, you can log this meal into your NuMi app as one SmartCarb, one PowerFuel and one Extra on the Nutrisystem program. If you want to add a Vegetable serving, feel free to increase the amount of bell peppers or add some other non-starchy veggies that you enjoy. Halved cherry tomatoes would be the perfect addition.
Shrimp is one of our favorite PowerFuels here at Nutrisystem. It’s delicate texture and mild flavor pairs well with a variety of ingredients. That’s why we feature it in so many of our healthy recipes here on The Leaf. Get some “shrimp-spiration·” below:
- Shrimp Stuffed Fish >
- Shrimp Pasta With Garlic Asparagus >
- Shrimp Tacos with Avocado Lime Yogurt Sauce >
- 5-Minute Air Fryer Coconut Shrimp with Spicy Apricot Sauce >
- Shrimp Scampi with Zucchini Pasta >
- Sesame Garlic Shrimp Stir Fry >
- Shrimp Salad Cocktail Bread >
- Shrimp Fajita Bowl >
What’s your favorite way to cook with shrimp? Do you have your own sheet pan shrimp recipe that you want to share with us? Submit your homemade creations for a chance to be featured right here on The Leaf! We always love to see what our members and followers are cooking up at home. Click here to submit your recipes! >
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Calories per Serving: 197
On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel and 1 Extra
- 1 lb. shrimp, peeled and deveined
- 1 cup baby potatoes, halved
- 1 cup corn
- 1 red bell pepper, chopped into 1-inch pieces
- 2 Tbsp. light butter
- ½ lemon, juiced
- 1 Tbsp. Old Bay seasoning or Cajun seasoning
- 4 Tbsp. fresh parsley leaves, chopped
- Preheat oven to 400°F. Spray a sheet pan with nonstick cooking spray or cover with parchment paper.
- Fill a pot with water and bring to a boil. Add potatoes and boil for 10 minutes or until potatoes become soft.
- In the meantime, combine melted butter, lemon juice, Old Bay/Cajun seasoning and 2 tablespoons of parsley in a small bowl.
- Place potatoes, corn, shrimp and red bell peppers onto the sheet pan. Pour the butter mixture and toss to combine.
- Bake for 15 minutes or until shrimp are cooked (should be pink and opaque).
- Garnish with remaining chopped parsley.