Shrimp & Tomato Sheet Pan Supper

Preheat the oven to 400 degrees F.

Put the shrimp, cherry tomatoes and garlic on a rimmed baking sheet, then drizzle with olive oil and toss. Season with salt and pepper.

Roast until the shrimp are opaque and the tomatoes begin to burst, 10 to 12 minutes. Finish with a generous squeeze of lemon.

Serve with salad, bread, or pasta!

This is hardly a recipe at all, it’s just so simple and easy. And that’s exactly why I wanted to post it here! It’s just a lovely pan of shrimp and tomatoes, cooked in the oven until the tomatoes just start to burst, and it can be served with bread, pasta, or just a simple salad.

(Or if you want to get sassy, pile it onto a hoagie bun with some spicy mayo and call it a sandwich!)

You can use whatever size shrimp you can get your hands on! Just scatter them all over a sheet pan with some cherry (or grape) tomatoes. Yellow cherry tomatoes would be gorgeous, too!

Slice a few garlic cloves as thin as you can and sprinkle them over…

Then drizzle on olive oil, sprinkle on salt and pepper, and toss everything together.

Cook them in a 400 degree oven for about 10 to 12 minutes, until the tomatoes just start to burst.

Then, for a little zip, squeeze some lemon juice over the top before serving!

Serve the shrimp and tomatoes with a salad, or with potatoes, or over pasta, or with a hunka bread!

Dinner doesn’t get any easier than this.