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5 from 2 votes

Sheet Pan Chorizo and Prawns

Sheet Pan Chorizo and Prawns is an easy, delicious and flavoursome dinner to turn out with minimal effort and just one pan.
Prep Time15 mins
Cook Time55 mins
Course: Dinner, Main Course, Supper
Cuisine: Worldwide
Keyword: chorizo, dinner, paprika, prawns, sheet pan, shrimp, veggies
Servings: 4
Calories: 380kcal
Author: Jane Saunders


  • 2 1/2 tsp Paprika sweet & mild
  • 1 tsp Ground cumin
  • 1 1/2 tsp Dried oregano
  • 1 tsp Dried thyme
  • 1/4 tsp Ground black pepper
  • 3 tbsp Olive oil
  • 450 g/ 1lb New potatoes
  • 2 Garlic cloves
  • 1 Lemon
  • 1 White onion
  • 2 Red peppers
  • 1 Yellow pepper
  • 1 Courgette (zucchini)
  • 24 Cherry tomatoes
  • 200 g/ 7 oz Cooking chorizo
  • 150 g/ 5oz Raw king prawns (peeled) or shrimp


  • Preheat oven to 180C/ 350F/ GM4 and line a large baking sheet with baking parchment
  • Mix the paprika, cumin, oregano, thyme, salt and pepper together in a small bowl
  • Clean the potatoes if necessary, then thinly slice them and lay on the parchment. Scatter the herbs and spices over and toss together with 2 tbsp olive oil. Roast for 15 minutes
  • Peel the onion and chop into thick wedges. Crush the garlic cloves with the back of a knife. Deseed and chop the peppers into thick pieces and slice the lemon into quarters. Add these ingredients to the pan once the potatoes have cooked, giving the lemon wedges a quick squeeze to release a little juice before dropping them in. Add the remaining 1 tbsp of oil, toss everything briefly and cook for 20 minutes
  • Just before the end of the cooking time, prick the tomatoes with a sharp knife and slice the chorizo & the courgette into 1/2 cm rounds. Add to the pan, toss briefly and cook for 10 minutes
  • Finally, rinse and dry the prawns. Devein if necessary and make a slit along the back of each prawn. Add to the pan, toss to pick up the oil and flavours and bake for a final 10 minutes
  • Check seasoning, adding a little more salt if desired and serve


This recipe can be made in an oven-proof skillet for 1 person - just use 1/4 of the ingredients listed and proceed as instructed
If scaling up the recipe, spread the ingredients over several pans


Calories: 380kcal | Carbohydrates: 38g | Protein: 18g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 130mg | Sodium: 1056mg | Potassium: 1162mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3479IU | Vitamin C: 212mg | Calcium: 139mg | Iron: 5mg