The Comfort Spoon

One-Pan Lemon Butter Shrimp & Potatoes: Your New Favorite Easy Dinner

Hey there, friend! Let’s talk about that beautiful, universal moment of truth: it’s 5:30 PM, your stomach is rumbling, and the thought of creating a masterpiece while also tackling a mountain of dishes feels… well, impossible. I’ve been there more times than I can count. That’s exactly why this recipe for One-Pan Lemon Butter Shrimp & Potatoes is my kitchen’s secret weapon, and I have a feeling it’s about to become yours, too.

Imagine this: golden, crispy-edged potatoes, roasted to perfection, sharing a pan with plump, juicy shrimp that cook in a bubbling, aromatic bath of lemon, garlic, and butter. The scents that fill your kitchen—herby, toasty, bright, and deeply savory—are a promise of the cozy, satisfying meal just minutes away. The best part? You get all that incredible flavor and texture from one single sheet pan. That’s right. Minimal prep, minimal cleanup, and maximum deliciousness.

This dish is the perfect answer to the “what’s for dinner?” dilemma on busy weeknights, but it’s also elegant and flavorful enough to serve to guests with a simple green salad and some crusty bread. It’s a recipe that proves you don’t need complexity to create something truly memorable. So, grab your favorite sheet pan, and let’s turn an ordinary evening into something a little more magical, together.

A Cape Cod Memory and the Magic of Simple Seafood

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This recipe always takes me straight back to a rickety wooden dock on Cape Cod. I was about ten, spending summers with my grandparents, and my grandfather was the master of the “catch-and-cook” dinner. One evening, he came back with a small bucket of tiny shrimp he’d netted in the tidal pools. My grandmother, without missing a beat, pulled out a single, well-loved baking sheet. She tossed some baby potatoes from their garden with oil and herbs, roasted them until they were singing, then nestled those fresh, sweet shrimp right on top with nothing more than a generous knob of butter, a squeeze of lemon from the tree out back, and a sprinkle of salt.

The smell was intoxicating. It was the smell of summer, of simplicity, and of food cooked with love and what was on hand. We ate it right off the pan, perched on porch steps, as the sun set. That meal taught me a powerful lesson: the best food isn’t about fancy techniques or a dozen ingredients. It’s about quality, simplicity, and the joy of sharing. Every time I make this sheet pan version, I get a little taste of that summer evening—and I hope it sparks a little of your own joy, too.

Your Simple, Flavor-Packed Ingredients

Here’s everything you’ll need to create this weeknight wonder. I’ve included some of my favorite tips and swaps so you can make it your own!

• 1 lb (450g) baby potatoes, halved: These little gems are the perfect base—they roast quickly and get wonderfully crispy on the cut sides. No need to peel! Can’t find baby potatoes? Just chop regular Yukon Golds or red potatoes into 1-inch chunks.
• 3 tbsp olive oil: Our roasting workhorse. It helps the potatoes get that gorgeous golden crust. Avocado oil works great here too for its high smoke point.
• Salt & black pepper to taste: The fundamental building blocks of flavor. Don’t be shy! Seasoning each layer is our chef’s secret.
• 1 tsp dried Italian herbs: A convenient, fragrant blend. My insider tip? Crush them between your palms as you add them to wake up their oils. Fresh herbs are fantastic too—try a tablespoon of chopped rosemary or thyme.
• 1 lb (450g) shrimp, peeled & deveined: Look for large (21/25 count) shrimp for the best texture. I keep a bag of frozen, raw, peeled shrimp in my freezer for emergencies—just thaw in cold water before using. Tail-on or tail-off is totally your call!
• 3 tbsp melted butter: This is where the luxury happens. The butter mixes with the lemon and shrimp juices to create an incredible sauce. For a dairy-free version, a good olive oil or vegan butter works beautifully.
• 3 garlic cloves, minced: Fresh is best here for that punchy, aromatic flavor. In a real pinch, ¾ teaspoon of garlic powder can stand in.
• Juice and zest of 1 lemon: The dynamic duo! The zest is packed with bright, fragrant oils, and the juice adds the perfect tangy punch. Always zest your lemon before you juice it—it’s much easier!
• 2 tbsp chopped fresh parsley (for garnish): This isn’t just for looks. The fresh parsley adds a pop of color and a clean, green finish that balances the rich butter. Chives, dill, or basil would also be lovely.

Let’s Cook! Simple Steps to Dinner Bliss

Ready? Here’s your foolproof, step-by-step guide, complete with all my favorite kitchen hacks to ensure perfection.

1. Preheat & Prep Your Pan: Crank your oven to 425°F (220°C). This high heat is key for getting our potatoes crispy. While it heats, grab a large, rimmed baking sheet. (Pro-Tip: Line it with parchment paper or foil for the world’s easiest cleanup. You’re welcome!)
2. Roast Those Potatoes: In a large bowl (or right on the pan if you’re feeling efficient!), toss your halved baby potatoes with the olive oil, a good pinch of salt, pepper, and the dried Italian herbs. Spread them out in a single layer, cut-side down if you can. This helps them develop a deliciously caramelized crust. Slide the pan into the hot oven and roast for 20-25 minutes. You’ll know they’re ready when you can easily pierce them with a fork and they’re starting to turn golden brown.
3. Meanwhile, Marinate the Shrimp: While the potatoes work their magic, let’s prep the star. In a medium bowl, combine the melted butter, minced garlic, lemon juice, and lemon zest. Add a pinch of salt and pepper. Toss your shrimp in this glorious sauce until they’re all evenly coated. Let them hang out and soak up the flavor while the potatoes finish.
4. The Grand Union: Carefully pull the hot sheet pan from the oven. Use a spatula to give the potatoes a quick stir or flip. Now, pour the shrimp and every last drop of that lemony butter sauce right over the potatoes. Gently toss everything together so the sauce coats the potatoes too. This is the moment where the magic really starts!
5. Finish it Off: Return the pan to the oven for the final act: 8-10 minutes. The shrimp cook quickly! They are done when they’ve turned pink and opaque and have curled into a loose “C” shape. Be careful not to overcook them, or they can become rubbery. The butter and juices will be bubbling and fragrant.
6. The Final Touch: Remove the pan from the oven. Immediately sprinkle the chopped fresh parsley all over the top. The residual heat will wilt it slightly and release its aroma. Give everything one more gentle toss.

How to Serve Your Masterpiece

This dish is a complete meal on its own, straight from the pan if you’re keeping it ultra-casual! For a more composed plate, I love to spoon a generous portion into shallow bowls. The buttery, lemony juices at the bottom of the pan are liquid gold—make sure you drizzle some over everything. Serve with extra lemon wedges on the side for those who love an extra zing. To round it out, a simple arugula salad with a light vinaigrette or some warm, crusty bread for soaking up that incredible sauce is absolutely perfect.

Make It Your Own: Delicious Twists & Swaps

• Mediterranean Twist: Add halved cherry tomatoes and pitted Kalamata olives to the pan with the shrimp. Finish with crumbled feta cheese and a sprinkle of dried oregano.
• Spicy Kick: Add ½ teaspoon of red pepper flakes or a diced fresh chili to the butter sauce for the shrimp. A drizzle of chili oil at the end is also amazing.
• Spring Veggie Feast: In the last 5 minutes of cooking the shrimp, add a cup of asparagus cut into 2-inch pieces or a handful of fresh sugar snap peas.
• Protein Swap: Not a shrimp fan? Scallops or chunks of firm white fish (like cod or halibut) work beautifully. For a chicken version, use boneless, skinless thighs cut into chunks, adding them to roast with the potatoes from the start (they’ll need 20-25 minutes total).
• Dairy-Free/Paleo: Simply swap the butter for extra virgin olive oil or ghee. It’s just as delicious!

Anna’s Chef Notes & Kitchen Stories

This recipe has become such a staple in my home that I’ve lost count of how many times I’ve made it. It’s my “I have no plan but need something good, fast” dinner. Over time, I’ve learned a few things: First, don’t overcrowd the pan! If your potatoes are piled on top of each other, they’ll steam instead of roast. Use two pans if you need to. Second, that butter sauce is forgiving. Once, I realized I was out of fresh lemons and used bottled juice and no zest. It was still delicious, though I missed that floral note from the zest. And finally, this dish is a fantastic “clean out the fridge” template. See those variations above? They were all born from a “what’s about to go bad?” fridge scan. Cooking should be fun and flexible—treat this recipe as your delicious canvas!

Your Questions, Answered!

Q: My shrimp turned out rubbery. What happened?
A: The most common culprit is overcooking. Shrimp cook incredibly fast! At 425°F, 8-10 minutes is almost always perfect for large shrimp. Look for them to be pink and opaque and curled into a “C” shape (an “O” shape means they’re overdone). Also, make sure your shrimp are fully thawed and patted dry before tossing in the sauce, as excess water can lead to steaming.

Q: Can I use frozen shrimp?
A: Absolutely! It’s what I do 90% of the time. The key is to thaw them properly. The best method is to place them in a colander under cold running water for 5-10 minutes. Never thaw shrimp at room temperature or in hot water. Once thawed, pat them very dry with paper towels.

Q: My potatoes aren’t crispy. Help!
A> A few tips: 1) Make sure your oven is fully preheated. 2) Don’t skip the step of tossing them in oil—this is crucial for browning. 3) Give them space on the pan! Crowding = steaming. 4) Placing them cut-side down gives that flat surface direct contact with the hot pan for better browning.

Q: Can I prep this ahead of time?
A> You can do some of the work! You can wash, halve, and dry the potatoes the night before and store them in water in the fridge (drain and pat dry before using). You can also make the butter sauce and store it separately. But for the best texture, assemble and roast the dish just before serving.

Nutritional Information*

*This is an estimate provided for informational purposes. Exact values may vary based on specific ingredients used.

Per Serving (Serves 4): Calories: 390 | Protein: 30g | Carbohydrates: 26g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 285mg | Sodium: 950mg | Fiber: 3g | Sugar: 2g

Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes

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Final Thoughts

This One-Pan Lemon Butter Shrimp & Potatoes is the kind of recipe that earns a permanent spot in your back pocket—the one you reach for when you want dinner to feel special without feeling stressful. It’s cozy, bright, and deeply satisfying, with flavors that taste like you tried way harder than you actually did. One pan, a handful of ingredients, and a hot oven are all it takes to turn an ordinary evening into a meal that feels intentional and comforting.

What I love most is how adaptable it is. Whether you’re cooking for yourself, feeding a family, or casually impressing guests, this dish meets you right where you are. Serve it straight from the pan, mop up the buttery lemon sauce with good bread, and savor that small but meaningful win at the end of the day. Simple food, cooked with care—that’s where the magic always lives. 🍋🍤✨