Sheet Pan Shrimp with Edamame Pesto

This delicious, protein-packed, sheet pan shrimp dinner is tossed with fresh tomatoes and coated in edamame pesto. Fun and easy to put together, it bakes in just 10 minutes.

Edamame pesto is absolutely delicious, and honestly I'm taking a little liberty calling it pesto because really, it's not even a twist on the classic, which contains pine nuts, Parmesan, garlic, basil, and olive oil. It is, however, reminiscent of it - just without a few of the key ingredients.

It’s delightful on pasta, toast, chicken, all sorts of fish, and of course on this delicious sheet pan shrimp dinner with tomatoes.

This is an incredibly healthy meal that's loaded with fresh and bright flavors. Add my favorite coconut rice, and dinner is ready.

Ingredient Notes

• shelled edamame - Did you know edamame beans are young soybeans? True! And they have the highest amount of protein of any vegetable? True again! (In my research, anyway.) If you can, buy them shelled for this recipe, as it'll save you time. Trader Joe's often carries them this way, and you'll almost always find them in Asian markets. And you should be able to find them in their pods in most markets. (In both cases, they will be in the freezer section.)
• garlic - The garlic is quite strong in the finished recipe, as it doesn't cook for very long. It's excellent with the shrimp. Feel free to use less if you'd like. Substitution: Shallots.
• extra virgin olive oil - Use one you love the flavor of.
• crushed red pepper - The little bit of heat in this recipe is a lovely balance with the sweet tomatoes and shrimp. Substitution: Chili paste (I like Sambal Oelek).
• lemon juice - When possible, use Meyer lemons. They're a touch less tart and a bit sweeter. And with a thinner skin and fewer seeds, they are incredibly juicy.
• Kosher salt - Use half the amount if you're using table salt.
• small tomatoes - Cherry, Teardrop, or Marzano tomatoes are best for this recipe. If you need to use larger tomatoes, just cut them into bite-sized pieces.
• shrimp - I recommend purchasing wild-caught, shell-on, if possible. If you buy them with their shells, they'll likely be in better shape and less expensive. Here's an easy guide for How to Peel and Devein Shrimp. To save time though, buy them already peeled and deveined. (This will still be delicious!)

How to Make it

- Preheat the oven to 400℉ and line a sheet pan with parchment paper. Set aside.

- Add 2 cups of the edamame, garlic, 2 tablespoons of the lemon juice, salt, red pepper, and olive oil to a food processor fitted with the blade attachment. Blend until smooth, and then add it to a large mixing bowl.

- Add the remaining edamame beans (about 1 cup), tomatoes, and the raw shrimp and mix until everything is well coated.

Recipe Tip: If you have kitchen gloves, the best way to mix the pesto into the shrimp, and then spread everything onto the sheet pan, is with your hands. (You don't need the gloves, but it's a bit more pleasant with them. 😉 )

- Spread everything out evenly on the sheet pan and place in the preheated 400℉ oven and bake just until the shrimp is cooked through, about 8 to 10 minutes.

- Drizzle the remaining lemon juice over the top and sprinkle with more crushed chili if desired.

Variations

• Other pestos. You can follow the same recipe with green peas. It's quite similar and super tasty. Or use basil or lemon pesto and add 1 cup of edamame beans or green peas to the sheet pan.
• Mild version. Skip the crushed chili.
• This would also be great with salmon or cod. Cut the fish into bite-sized pieces for similar timing.

Making it Ahead

You can make the edamame pesto up to two days ahead of time. Everything else should be done as close to serving time as possible.

Serving Suggestions

• I think a pot of rice makes this a complete meal. It's especially tasty with Coconut Cilantro Rice, Crispy Fried Rice, or Miso Rice.
• It would also be great with Crispy Quinoa.

More Must-Try Shrimp Recipes

I hope you love this as much as my family and I do!