Sheet Pan Shrimp with Edamame Pesto Recipe

Ceramic bowl with colorful flowers on a sushi mat, filled with shrimp, tomatoes and edamame over rice.

5 from 1 vote

Sheet Pan Shrimp with Edamame Pesto Recipe

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.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: Asian-Inspired

Keyword: great for a quick dinner, quick shrimp recipes, light and healthy recipes

Servings:

Calories: 346kcal

Author: Valentina K. Wein

Equipment

Ingredients

1 pound (about 3 cups) shelled edamame (thawed if frozen), divided
1 tablespoon (3 to 4 small cloves) roughly chopped garlic
3 tablespoons lemon juice (from 1 to 2 lemons)
½ cup extra virgin olive oil
½ teaspoon crushed red pepper
½ teaspoon Kosher salt
1¼ pound peeled and deveined shrimp
10 ounces (about 2 cups) Cherry, Teardrop, or Marzano tomatoes, halved or quartered

Instructions

Preheat the oven to 400℉ and line a sheet pan with parchment paper.
Make edamame pesto. Add 2 cups of the edamame, garlic, 2 tablespoons of the lemon juice, salt, crushed 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.
Assemble. Add the remaining edamame beans (about 1 cup), tomatoes, and the raw peeled and deveined shrimp and mix until everything is well coated. Spread everything out evenly on the sheet pan, being sure none of the shrimp are overlapping.
Bake. Place in the preheated 400℉ oven and bake just until the shrimp is cooked through, about 8 to 10 minutes.
Serve. Drizzle the remaining tablespoon of lemon juice over the top and sprinkle with more crushed chili if desired. Serve.

Notes

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition