This post may contain affiliate links. For more information, please visit the disclosures and privacy policy page.
Feb 8, 2024

Sheet Pan Shrimp, Roasted Potatoes, & Prosciutto

This sheet pan shrimp, roasted potatoes, and prosciutto is a wonderful quick and easy seafood dish that you can make for a weeknight family dinner or an easy "company's coming" elegant meal. 

Potatoes, Shrimp, & Prosciutto Sheet Pan Dinner in a bowl.

You might not think of potatoes and shrimp together, but this combination, which also includes thinly sliced prosciutto, is absolutely a delicious harmony of rich flavor and texture. Plus, everything roasts together in one pan. 

All you need to complete this meal is a light green salad or green bean salad on the side. 

Shrimp, Potatoes, & Prosciutto in a Serving Bowl.

I'll go out on a limb and say that potatoes are pretty magical. They are the perfect side dish. What other food, in some form or another do we think goes perfectly with breakfast, lunch, and dinner? Bread is the only thing that comes close, right? (At least in the U.S. anyway). 

For breakfast, I'm always up for hash browns, home fries, potato pancakes, or corned beef hash. For lunch? You guessed it, French fries! For dinner? Mashed, scalloped, au gratin, baked, stuffed, twice-baked, hasselback, or oven-roasted are all fabulous. 

These oven-fried potatoes are crispy, garlicky, and perfectly seasoned with salt, pepper, and cayenne, and mixed with prosciutto, are amazing, especially served with this Argentinian jumbo shrimp. 

Sheet Pan Shrimp, Roasted Potatoes, & Prosciutto ingredients in separate bowls.

Ingredients in this Shrimp and Potato Sheet Pan Dinner:

Diced Yukon Gold or mini yellow potatoes: You don't have to peel the potatoes, which saves time!

Large or extra large shrimp: I used frozen peeled or "easy peel" and deveined shrimp from Argentina, which I quick-thawed under running water. I like using frozen shrimp because it's typically frozen fresh on the dock right after it is caught. 

Prosciutto: Thinly sliced and cut into thin strips. 

Additional ingredients: Extra-virgin olive oil, salt, cayenne pepper, lemon zest, black pepper, chopped garlic, and fresh parsley. 

Sheet Pan Shrimp, Roasted Potatoes, & Prosciutto just before tossing everything together.

How to Make this Shrimp and Potato Dinner:

First, heat a heavy-duty sheet pan in the bottom third of a very hot (500 degrees F) oven. Toss the potatoes in olive oil, salt, and cayenne pepper and spread them over the hot baking sheet and roast them for about 25 minutes. 

Next, while the potatoes are roasting, toss the shrimp oil, lemon zest, some salt, and black pepper. 

After that, stir the prosciutto and garlic into the roasted potatoes and let them roast for a couple of more minutes. 

Finally, add the shrimp to one side of the sheet pan and roast the whole meal for an additional five minutes, until the shrimp is cooked through. Sprinkle everything with fresh parsley. 

Sheet Pan Shrimp, Roasted Potatoes, & Prosciutto in a bowl.

Tips for Success:

First, using good shrimp that is either fresh caught or fresh frozen is essential. Unless you live near where the shrimp has been caught, your safest bet is frozen.

Second, use a good quality commercial heavy duty rimmed baking sheet/half-sheet pan. Otherwise, the baking sheet will warp in the 500 degree oven. I'm a big fan of Nordic Ware (recommended by America's Test Kitchen), Vollrath, or Chicago Metallic

Be forewarned, even with the heavy duty pan, when I added the room temperature potatoes to the hot pan, it instantly warped, but it returned to its original shape pretty quickly. The super high temperature of the pre-heated pan meeting the room temperature potatoes is one of the reasons this happens. Your pan should not sustain any permament damage. 

You can't own too many good half-sheet pans, especially if you love baking cookies or sheet pan dinners. 

Sheet Pan Shrimp, Roasted Potatoes, & Prosciutto in a bowl on a blue napkin.

This dish is best served freshly cooked from the oven, however, if you have leftovers, save them in the fridge for later. You can reheat them in the toaster oven. They also are great reheated in a hot skillet. 

I added some leftovers to a big breakfast burrito along with some eggs, cheese, and chorizo. So good! 

Sheet Pan Shrimp, Roasted Potatoes, & Prosciutto in a bowl.

More Sheet Pan Potato Recipes You'll Enjoy:

Halibut, Potatoes, Corn, and Sausage Sheet Pan Dinner

Sheet Pan Roasted Chicken and Potatoes

Sheet Pan Cod on Garlicky Potato Rafts

Crispy Smashed Potatoes

Harissa Chicken Sheet Pan Dinner

Potato Lover Recipes from Around the Web:

Sheet Pan Shrimp, Roasted Potatoes, & Prosciutto in a gray bowl.

Sheet Pan Shrimp, Roasted Potatoes, & Prosciutto

Sheet Pan Shrimp, Roasted Potatoes, & Prosciutto
Yield: 4 servings
Author: Karen's Kitchen Stories
Prep time: 30 MinCook time: 35 MinTotal time: 1 H & 5 M
This sheet pan shrimp, roasted potatoes, and prosciutto is a wonderful quick and easy seafood dish that you can make for a weeknight family dinner or an easy "company's coming" elegant meal.


  • 1 1/2 pounds Yukon Gold or small yellow potatoes, cut into 1/2 inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt, plus more if needed
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 pounds large shrimp, peeled and deveined, and patted dry
  • 1 teaspoon lemon zest
  • 1/2 teaspoon freshly ground black pepper
  • 4 ounces thinly sliced prosciutto, separated and cut into 1/4 inch wide strips
  • 2 to 3 large cloves of garlic, peeled and chopped
  • 1/2 cup chopped fresh parsley leaves


  1. Heat your oven to 500 degrees F with a rack in the lower third of the oven and a heavy duty half sheet pan placed on the oven rack.
  2. Toss the potatoes with 3 tablespoons of the oil, salt, and cayenne in a medium bowl.
  3. Spread the potatoes over the preheated sheet pan in a single layer and roast, tossing with a spatula at the 15 minute mark, roasting them for a total of 25 minutes.
  4. In the same bowl, toss the shrimp with the remaining tablespoon of olive oil, lemon zest, a pinch of salt, and a few grinds of black pepper. Set aside.
  5. Add the prosciutto and garlic to the potatoes and toss together. Roast for another 5 minutes. Use a spatula to scrape the potatoes to one side of the sheet pan and then add the shrimp to the empty half in a single layer. Return the pan to the oven and continue roasting for another five minutes, until the shrimp is cooked through.
  6. Sprinkle everything with the parsley and toss everything together. Serve immediately.

Nutrition Facts



Fat (grams)

19 g

Sat. Fat (grams)

5 g

Carbs (grams)

31 g

Fiber (grams)

4 g

Net carbs

27 g

Sugar (grams)

1 g

Protein (grams)

42 g

Cholesterol (grams)

293 mg
shrimp, potatoes, sheet pan dinner, prosciutto
main dish
Did you make this recipe?
Tag on instagram and hashtag it #karenskitchenstories

Recipe adapted from a January 2008 edition of the sadly discontinued Fine Cooking Magazine. The original creator of the recipe was Leslie Glover Pendleton

Would you like to comment?

  1. I agree with you. Sometimes we eat potatoes three times a day, once with every meal. This sheet pan dinner looks amazing.

  2. Is it wrong that I kind of want to eat these for breakfast as a side to a nice cheese-filled omelette? I think I need to invite some friends over for breakfast one weekend to join us...I'm sure it would be a hit. I love the addition of prosciutto. YUM!!!

    1. You can just call it shrimp and potato hash!

  3. What an amazing sheet pan dish ..delicious!

  4. This takes sheet pan dinners to a whole new level! It looks fabulous and is filled with some of our favorite foods.


I would love to hear from you! If you comment anonymously, be sure to leave your name in your comment.