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  • Writer's pictureMichelle Iannelli-Rubin

One Pan Roasted Herby Lemon Garlic Shrimp with Baby Yellow Potatoes & Brussel Sprouts

Make my life simple, yes please, especially on a weeknight! One pan meals are my all time favorites, as I'm sure you can relate. So easy to prepare with minimal clean-up, and the variations are endless. This flavorful dish is a combination of tender, herby, garlic shrimp that came together with creamy roasted baby yellow potatoes and perfectly roasted brussel sprouts. Tangy, spicy, and so palette cleansing with the juice of 2 freshly squeezed lemons bringing it all together!

First I prepared the potatoes and tossed them with olive oil and seasonings, put them into the pan and got them into the oven to roast at 400 degrees for 30 minutes. While the potatoes were roasting, I prepared the brussel sprouts. Washed, trimmed and cut in half and placed them in a bowl tossing them with olive oil, lemon and seasonings. I set that aside and did the same for the cleaned shrimp. When the potatoes were roasted for 30 minutes, I removed them from the oven, lower the temperature to 350 degrees, added the brussel sprouts to the pan and placed them back in the oven for 15 minutes. Once the 15 minutes passed, I removed the potatoes and brussel sprouts from the oven, topped it with the shrimp and finished roasting for 15-20 minutes. Carefully paying attention not to overcook the shrimp. Just under an have this delicious dish to serve!

Try it and tag me!



  • 32oz Mini Yellow Potatoes

  • 32 oz (8-12) Raw Easy Peel Shrimp deshelled & deveined

  • 4 cups brussel sprouts trimmed, washed, & sliced in half

  • 2 fresh lemons, juiced

  • 3 tbsp EVOO

  • 6 cloves fresh garlic, chopped finely

  • 1/2 tsp red pepper flakes

  • 1 tsp fresh parsley

  • 3 tsp McCormick All Purpose Garlic & Herb black pepper & sea salt

  • Additional salt & pepper to taste


  1. Preheat oven to 400 F.

  2. Cut the potatoes in half and put them in a bowl (if using normal sized potatoes cut them in small chunks). Toss with olive oil, 2 cloves of garlic, salt, and pepper until evenly coated. Transfer to sheet pan and spread out the potatoes in one layer, cut side down. Roast in the middle of the oven for 25-30

  3. While potatoes are roasting, in two small bowls place brussel sprouts in one and shrimp in the other. Add fresh lemon juice, extra virgin olive oil, garlic and pepper flakes, salt, pepper and parsley and toss. Let these both sit to marry the flavors.

  4. Once the potatoes have roasted 25-30 minutes, lower the oven temperature to 350.

  5. Remove the pan from the oven and place the brussel sprouts on top. Put the pan with the potatoes and brussel sprouts back in the oven and roast for for 10-15 minutes at the lower temperature.

  6. Last, remove the pan from the oven and place the shrimp on top of the brussel sprouts, bake for 15-20 more minutes, until the shrimp is fully cooked and becomes pink. Be mindful not to overcook the shrimp.

  7. Remove from the oven, sprinkle with red pepper flakes and serve immediately with fresh lemon slices.


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