Sheet Pan Shrimp Meal Recipe

Deliziosa! This sheet pan dinner is simple and refreshingly light. Kay’s Best takes it over the top!

Kay’s Best Sheet Pan Shrimp

1 red onion, halved and thin sliced

4 cups 1-inch cubes cut from an unsliced loaf of whole wheat bread (or sourdough); you need a dense bread that will stand up to the liquid in the bottom of the pan.

3 cups grape tomatoes

8 oz. mushrooms (I used cremini), thick sliced

4 Tablespoons olive oil

Kay’s Best and freshly ground black pepper (use any variety of KB; I used Original on the bread/veggie mix and BBQ on the shrimp)

1 1/2 - 2 pounds jumbo shrimp, peeled, deveined, and tails removed (if you’re feeling fancy you can use a 2 pound mix of shrimp, scallops, & lobster!)

2 Tablespoons red wine vinegar

1/4 cup Italian parsley, chopped

Preheat oven to 375.

In a large bowl (or directly in sheet pan) place bread cubes, onions, tomatoes, and mushrooms. Drizzle with 2 tablespoons olive oil, then sprinkle with Kay’s Best and pepper to taste. Toss well. Spread out on sheet pan. Bake until the bread starts to brown and crisp, 12 to 14 minutes. Don’t stir.

While the bread mixture is cooking, in a medium bowl, toss the shrimp with 1 tablespoon olive oil, Kay’s and pepper to taste (if using BBQ Spice you probably don’t need extra pepper.) In a separate small bowl mix 2 tablespoons red wine vinegar and 1 tablespoon oil.

When the bread mixture is ready, take out pan and spread shrimp evenly over the top. Back in the oven until shrimp is opaque (8-9 minutes). Take out and drizzle the red wine vinegar mixture evenly over the top. Sprinkle with parsley and serve!

Bon Appetit!