Sheet Pan Lemon Shrimp + Gnocchi Recipe
Y’all know I’m all about the quick + easy peasy sheet pan dinners and no protein cooks faster than juicy shrimp!
Add in plump cherry tomatoes, pillowy cauliflower gnocchi and a tart buttery lemon sauce and you’ve got a pan is BURSTING with flavor that’s ready in 22 minutes. lol precise right? we’ll cook the tomatoes + gnocchi for 10 mins before adding the shrimp to the pan to cook for another 12. let’s get after it!
Why You’ll Love This Sheet Pan Shrimp Gnocchi
- One pan, minimal cleanup — everything goes on a single sheet pan. Done.
- 25-minute dinner — shrimp and gnocchi both cook fast, which means dinner is on the table before anyone gets hangry.
- That lemon butter sauce — it forms naturally as everything roasts together and coats every single bite.
- Cauliflower gnocchi option — use Trader Joe’s cauliflower gnocchi for a lower-carb version that’s just as satisfying.
- Impressive but effortless — looks like something you’d order at a restaurant, made in your own kitchen.
Tips for the Best Shrimp Gnocchi
- Don’t crowd the pan — spread everything in a single layer so it roasts rather than steams. Use two pans if needed.
- Pat shrimp dry — moisture is the enemy of a good sear. Pat them dry before seasoning.
- Add shrimp last — gnocchi and tomatoes take longer. Add shrimp for the final 5-6 minutes so they don’t overcook.
- Use fresh lemon — the zest AND juice makes a big difference. Don’t skip the zest!
Easy Substitutions
- No shrimp? Scallops or chunks of salmon work beautifully with the lemon butter sauce.
- Regular gnocchi — store-bought potato gnocchi works perfectly if you can’t find cauliflower gnocchi.
- Add more veggies — asparagus, zucchini, or broccolini all roast beautifully alongside the gnocchi.
- Make it spicy — add red pepper flakes or a drizzle of calabrian chili oil before serving.
Frequently Asked Questions
Do I need to boil the gnocchi first?
Nope! That’s the beauty of sheet pan gnocchi. They go straight from the package onto the pan — no boiling required. They come out perfectly pillowy on the inside with slightly crispy edges.
Can I use frozen shrimp?
Yes, just thaw completely and pat very dry before using. Frozen shrimp that hasn’t been properly thawed and dried will release too much water and steam instead of roast.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat with a splash of broth or water. The microwave works too, but the shrimp can get rubbery — the skillet method is much better.
More Easy Sheet Pan & Shrimp Dinners
Obsessed with easy sheet pan cooking? So are we. Try our Ginger Shrimp Soba Noodle Salad for another shrimp dinner that comes together in 20 minutes. And if you love gnocchi, our Sheet Pan Springtime Gnocchi with Sausage is a reader favorite.
Sheet Pan Lemon Shrimp and Gnocchi
Ingredients
- 1 lb. peeled + deveined shrimp rinsed and patted dry
- 1 package cauliflower gnocchi from @traderjoes can sub regular gnocchi, will cook for the same time
- 1 pint cherry tomatoes
- ½ cup “ciliegine” bite-sized mozzarella balls
- 2 lemons 1 sliced and 1/2 the juice from the other
- 4 tbs. unsalted butter
- chopped basil leaves
- olive oil
- salt and pepper
Instructions
- Preheat your oven to 400 degrees. On a sheet pan covered in foil, drizzle a little olive oil before placing cauliflower gnocchi, whole cherry tomatoes and lemon slices on. Toss in oil then season in salt + pepper. Roast for 10 minutes.
- Meanwhile, melt butter in microwave then squeeze in the juice of 1/2 lemon. Slice mozzarella balls in half so their size resembles the gnocchi.
- After 10 minutes in the oven, add the shrimp to the sheet pan making sure everything is still in one layer. Drizzle the shrimp with the melted butter, then roast for another 12 minutes.
- Let pan cool slightly before serving. Add sliced mozzarella balls to individual bowls and top with basil leaves!
