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Shrimp & Tomato Sheet Pan Supper by The Pioneer Woman

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.


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About Bob Lucas-Clark

Bob Lucas-Clark
I have transitioned from a successful corporate marketing career to starting a successful online business. My focus is helping people start their own online businesses. At the same time I am thrilled to have my own blog about one of my true passions: Cooking, Food & Wine. Enjoy my blog and thank you for stopping by.

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