Spanish-Style 30-minute Sheet Pan Dinner: Roasted Shrimp + Patatas Bravas

When it comes to making dinner, I need easy solutions that take minimal ingredients, prep time and preferably no real “recipe.” It’s hard to follow a recipe on your phone when you have a 3 year old running around and a 9 month old screeching unless I want to eat at 9 pm. Spoiler, I don’t.

I love LoveTheWild products because they make it easy to cook fish every time so that it tastes delicious. Their fish are sourced from the finest aquaculture facilities in the world, frozen fresh, and paired  vibrant sauces so you can prepare them perfectly every time. You can learn more about their practices and why I love being their partner here.

Bonus: Eating fish during pregnancy benefits children’s brain development as well as increases your chances of carrying your baby to term. A study at Harvard even found that eating 2 servings per week of omega-3 rich fish lowered risk of dying from coronary disease by 36%. Eating a diet rich in omega-3’s found in fish has even been shown to reduce risk of depression.

My favorite meal kit that I get at Whole Foods from LoveTheWild is the Shrimp with Cajun-cream. It tastes like my favorite garlicy shrimp tapas dish that I get at my favorite Spanish restaurant, Barcelona, with the Papatas Bravas. Here is what I do to make it a complete meal in 30 minutes that is a family favorite. I make it on the same sheet pan for easy clean up as well! If making for two people, double the recipe as this is for 1 serving.

Spanish-style Sheet Pan Shrimp + Patatas Bravas

You’ll need:

  • LoveTheWild Shrimp with Cajun-creme
  • 1 cup diced Baby Potatoes
  • 1 Bell Pepper (Red, Orange and/or Yellow)
  • 2 garlic cloves
  • 1-2 tbsp Extra Virgin Olive Oil
  • Salt + Pepper
  • Cholula to taste for added spice!

First, preheat oven to 400 F. Next wash, dry and halve the baby potatoes or roast whole. I like them little but sometimes I don’t have time or care! Slice the pepper into strips after washing and drying. Chop up garlic or use the kind from a jar that’s already chopped for a shortcut. I do this all the time. Sure, it’s not the same but let’s be real.

Place potatoes, garlic and peppers into a large bowl and drizzle with 1-2 tbsp of olive oil. Add salt and pepper to taste.

Place on a sheet pan. Line with aluminum foil for easy clean up however, I like to use my cast iron pan for some good caramelization on the peppers.

Next, open your LoveTheWild box. Open the shrimp packet and place shrimp in the middle of one side of the parchment paper. Pop out the sauce packets and place on top. Starting at the top, create little folds until you go all the way around. Tuck the last fold under the fish in the opposite direction of the folds. Place parchment paper on the pan.

Place in the oven for 20-25 minutes. Take out the fish and roast the peppers and potatoes a little longer until the reach your desired caramelization. This may vary depending on your pan or oven. We sometimes will just broil them for a quick minute to get them crispy.

To serve, place the roasted potatoes and peppers on the bottom and the shrimp and sauce on top. Add a little Cholula or other favorite hot sauce on top for an added kick but you honestly don’t need it as long as the LoveTheWild sauce didn’t spill out during the cooking process.


Learn more about aquaculture and why farmed fish is the answer to sustainable protein here.

This post is sponsored by LoveTheWild. All thoughts and opinions are my own.

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