Looking for a recipe shrimp and side dishes cooked all on one pan? You’ve found it! This Sheet Pan Shrimp Dinner brings together store-bought gnocchi (no boiling required), succulent shrimp, and veggies to make a complete meal quickly.
This shrimp recipe is a flavorful and satisfying one-pan meal that is ready to enjoy in under 40 minutes. I’ve really fallen in love with store-bought gnocchi cooked on a sheet pan. There’s no boiling required, so they can go in the oven just like your other ingredients – in this case, juicy shrimp and delicious vegetables in a light, tomato-y sauce.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
Video: How To Bake Gnocchi
What Kind Of Shrimp?
As always, I recommend buying frozen shrimp because they’re frozen on the boat, right after being caught, so they’re really fresh.
For this recipe, you want to use large shrimp, 20-40 count (meaning that there are 20-40 per pound) is ideal.
Get shrimp that have been peeled and deveined to make the prep super-quick. It depends on your preference (and what’s on sale) whether you get the shrimp with or without the tail. Whatever kind of shrimp you get, it’s best to defrost them shortly before cooking (here’s how to thaw shrimp quickly).
About The Gnocchi
Any kind of gnocchi works for sheet pan cooking—shelf-stable, refrigerated, or frozen. I use this kind of store-bought gnocchi in my Gnocchi Skillet Dinner and Sheet Pan Sausage, Peppers, and Gnocchi recipes too.
I really enjoy the gnocchi texture when it’s roasted in the oven versus boiled. It doesn’t have the same pillowy, dumpling-like quality, but it’s just as good, if not better. It ends up deliciously crisp on the outside and chewy on the inside.
One thing I’ve discovered with this recipe is that it’s best if the gnocchi get good and crisp before adding the other ingredients. Why? Because the other ingredients are liquidy, and that can hamper gnocchi crispiness. So the first step in this recipe is to toss the gnocchi with olive oil, salt, and pepper and bake them until lightly browned.
How To Make A Sheet Pan Shrimp Dinner
Get the oven heated to 450°F and toss the gnocchi with some oil and seasonings. Those will get spread on a sheet pan and get a head start with the cooking. Once they are lightly browned, about 20 minutes, you’ll add the rest of the ingredients.
While the gnocchi are crisping up in the oven, toss your shrimp with canned diced tomatoes, garlic, a little white wine, and some asparagus. If you don’t want to include wine, you could substitute some low or no-sodium chicken broth. While I love the asparagus here, you could use another vegetable that cooks quickly, like small broccoli florets.
This tomato and wine mixture isn’t so saucy that it’ll make the gnocchi soggy, but it’s juicy enough that once it’s added and everything cooks up you’ll want some bread alongside, to sop up every drop.
Add the shrimp and veggies to the sheet pan of gnocchi and continue to bake until the shrimp are cooked through, about 15 minutes. That’s it, dinner is done!
Serving Sheet Pan Shrimp
Once your sheet pan meal is done cooking, you can add some fresh herbs, crumbled feta cheese or grated Parmesan, lemon wedges, or red pepper flakes.
All add flavor and dimension, but all are absolutely optional. Because a great sheet pan dinner should be as quick and simple as you need it to be.
As I mentioned, I love to serve this meal with some fresh bread, but that’s up to you. With the gnocchi, shrimp, and veggies, it’s a complete meal on it’s own.
More Sheet Pan Recipes
Browse my full collection of one-dish dinners, or take a look at some of my other delicious sheet pan dinners.
- Sheet Pan Shrimp Boil
- Sheet Pan Steak and Potatoes
- Chicken Ratatouille Sheet Pan Dinner
- Sheet Pan Sausage and Pepper Hoagies
Podcast Episode: Making Sheet Pan Shrimp Dinner
Listen to me explain briefly about how to make this easy dish, with some great tips along the way, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
Print
Quick Sheet Pan Shrimp Dinner Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Baked
- Cuisine: American
DESCRIPTION
This Sheet Pan Shrimp Dinner brings together store-bought gnocchi, succulent shrimp, and diced tomatoes to make a flavorful and satisfying meal. And it’s all cooked on one pan—no boiling required!
Ingredients
- 1 lb. frozen, refrigerated, or shelf-stable gnocchi (no need to thaw frozen)
- 4 Tbsp. olive oil, divided
- 1/2 tsp. salt, divided
- 1/2 tsp black pepper, divided
- 1 lb. large raw shrimp (20-40 per pound, peeled, deveined, tail on or off)
- 1 lb. asparagus, trimmed and cut into 2- to 3-inch pieces
- 1 (14.5 oz.) can diced tomatoes
- 1/4 cup white wine
- 4 cloves garlic, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- 1 Tbsp. chopped fresh parsley, oregano, or a combination (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- Preheat the oven to 450°F.
- Mix together the gnocchi, 2 tablespoons of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
- Arrange the gnocchi mixture on a large rimmed baking sheet, spreading it into a single layer. Bake until lightly browned, about 20 minutes.
- Meanwhile, mix together the shrimp, asparagus, tomatoes, wine, garlic, remaining 2 tablespoons of oil, remaining 1/4 teaspoon of salt, and remaining 1/4 teaspoon of pepper.
- Add the shrimp mixture to the sheet pan. Bake until the shrimp is cooked through and the asparagus is tender, about 15 minutes.
- Add the herbs, feta, and lemon wedges, if using, and serve.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
This post originally appeared in February 2021 and was revised and republished in August 2024.
Tonight was the second time I’ve made this. The first time I didn’t have asparagus, so I used artichoke hearts. It was delicious both times. I can’t get enough of the gnocchi. It stays crisp and light, even after adding the other ingredients. This has become one of my favorite recipes.
That’s wonderful, T! I love that you made it your own with what you had on hand.