Saffron Shrimp Sheet Pan Dinner

Saffron Shrimp Sheet Pan Dinner

This is a simple dinner that goes well with a glass of white wine on a summer night. Enjoy!

Saffron Shrimp Sheet Pan Dinner

Wine Pairing: Albariño.


  • 1 lb potatoes, diced
  • 1 teaspoon paprika
  • Salt and pepper
  • 4 ears of corn
  • 1 cup green beans, trimmed
  • 1 lb shrimp, peeled and deveined
  • Pinch of saffron
  • Salt and pepper
  • Olive oil
  • Lemon wedges for serving


  1. Preheat the oven to 400.
  2. In a medium bowl, toss the potatoes with a small amount of oil. Add salt, pepper, and paprika and mix well.
  3. Spread the potato mixture in a sheet pan lined with foil or parchment paper and roast for 15 minutes.
  4. Cut the kernels off of 4 ears of corn. In a bowl, toss corn kernels and green beans with a small amount of olive oil.
  5. After the potatoes have roasted for 15 minutes, remove from oven and stir. Add the corn and green beans. Return to oven for 5 minutes.
  6. Remove the sheet pan from the oven. Mix the shrimp into the vegetable mixture and add sprinkle with a pinch of saffron. Salt lightly.
  7. Turn on the broiler. Place the sheet pan back in the oven and broil for 3 to 5 minutes or until the shrimp is opaque.
  8. Serve with lemon wedges.

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