Servings: four.

For lots of flavor with minimal effort, try these roasted shrimp with crispy potatoes and prosciutto, seasoned with lemon, garlic, and just a hint of cayenne. The ingredients all roast together in one pan, so once it’s in the oven, the cooking is mostly hands-off.

Ingredients

1-1/2 lb. yellow or red-skinned potatoes, cut into 1/2-inch dice
4 Tbs. extra-virgin olive oil
1/2 tsp. kosher salt; more as needed
1/4 tsp. cayenne
1-1/2 lb. large shrimp (21 to 25 per lb.), peeled and deveined
1 tsp. finely grated lemon zest
Freshly ground black pepper
1/4 lb. thinly sliced prosciutto, cut into 1/4-inch-wide strips
2 large cloves garlic, chopped
1/3 cup chopped fresh parsley

Calories (kcal) : 480
Fat Calories (kcal): 170
Fat (g): 19
Saturated Fat (g): 3.5
Polyunsaturated Fat (g): 2.5
Monounsaturated Fat (g): 10
Cholesterol (mg): 355
Sodium (mg): 1300
Carbohydrates (g): 31
Fiber (g): 3
Protein (g): 47

Preparation

Position a rack in the bottom third of the oven, and put a heavy-duty rimmed baking sheet on the rack. Heat the oven to 500°F.
In a medium bowl, toss the potatoes with 3 Tbs. of the oil and the salt and cayenne. Carefully spread the potatoes in a single layer on the preheated baking sheet. Roast, loosening and turning the potatoes with a metal spatula after 15 minutes, until tender and golden, 20 to 25 minutes total.
Meanwhile, pat the shrimp dry with paper towels. In a medium bowl, toss them with the remaining 1 Tbs. oil, the lemon zest, a pinch of salt, and 2 to 3 grinds of pepper.

Stir the prosciutto and garlic into the potatoes and continue to roast for another 5 minutes. Push the potatoes to one side of the pan and add the shrimp to the empty side. Spread in a single layer and roast until the shrimp curl and are just cooked through, about 5 minutes. Sprinkle with the parsley, stir everything together, and serve immediately.

Serve with a simple green salad to round out the meal.

Tip

To make this recipe even easier, use frozen “easy-peel” shrimp, which have already been deveined. Thaw the shrimp by putting them in a colander and running them under cold water.Preheating the baking sheet helps to crisp up the potatoes. But don’t use a flimsy baking sheet—you’ll need a heavy-duty rimmed pan that won’t warp in the oven. Look for a commercial-grade steel version, preferably one with rolled edges (see photo below), you can order them online at Kitchen Universe.

(10 ratings) Read Reviews

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Reviews (10 reviews)

catriley | 09/21/2021
I have made this many times. I have used a variety of potato types (even store-bought hash browns). The key to the potatoes is to get them crisp which should happen if directions are followed - otherwise the flavor is dull. Also, don't scrimp on the parsley and lemon zest. They really brighten the flavor.
BKfromChicago | 04/12/2021
Easy, elegant recipe. The cayenne comes through nicely in the potatoes but the garlic and lemon seemed to get lost with the high heat. I may drizzle a bit of lemon-infused oil on at the end next time. Prosciutto adds great texture.
user-5057633 | 07/22/2015
Although this was very easy to make, we all thought it lacked flavor. It was good, but not knock your socks off great! Next time I'll spice it up a bit more, but I will try it again.
user-812785 | 12/13/2010
"The ingredients all roast together in one pan, so once it's in the oven, the cooking is mostly hands-off." Well, not exactly. Get the pan out to turn the potatoes, out again to add the Prosciutto and garlic, out a third time to add the shrimp. Still, this is an easy one. I served it over the greens, topped with a little feta and some greek dressing. A lot of flavors and textures going on here! We'll certainly keep this one as one of our regulars.

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Name: Shrimp Roasted with Potatoes & Prosciutto
Yield: four. servings
Ingredients: 1-1/2 lb. yellow or red-skinned potatoes, cut into 1/2-inch dice; 4 Tbs. extra-virgin olive oil; 1/2 tsp. kosher salt; more as needed; 1/4 tsp. cayenne; 1-1/2 lb. large shrimp (21 to 25 per lb.), peeled and deveined; 1 tsp. finely grated lemon zest; Freshly ground black pepper; 1/4 lb. thinly sliced prosciutto, cut into 1/4-inch-wide strips; 2 large cloves garlic, chopped; 1/3 cup chopped fresh parsley