Sheet Pan Shrimp Fingers with Ghoulish Roasted Potatoes

Pair your ghoulish potatoes with crispy and creepy shrimp fingers for a filling Halloween meal.

Serves: 4Prep: 20 minutesCook: 35 minutesTotal: 55 minutesDifficulty: Easy

Serves: 4


  • 1 pound purple, blue and red fingerling potatoes, cut lengthwise in half
  • 1 tablespoon olive oil
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon smoked paprika
  • 1⁄4 teaspoon pepper
  • 1 pound large raw tail-on shrimp
  • 3 tablespoons butter, melted
  • 1⁄2 teaspoon lemon pepper
  • 1⁄4 teaspoon Garlic Salt
  • 3⁄4 cup panko bread crumbs
  • 1⁄2 cup cocktail sauce


  • Heat oven to 400°F.
  • In medium bowl, toss potatoes, oil, salt, paprika and pepper. Place potatoes in single layer on an ungreased 15”x10”x1” sheet pan. Bake 20 minutes.
  • Meanwhile, for each shrimp, cut thin slits across inside curve every ½” to flatten. In medium bowl, stir butter, lemon pepper and garlic salt. Add shrimp; stir to coat in butter mixture.
  • Place panko in gallon-sized resealable food storage bag. Add butter-coated shrimp. Seal bag; toss to coat.
  • Remove potatoes from oven. Turn potatoes and arrange on one side of pan. Place breaded shrimp in single layer on other side of pan. Return to oven. Bake 10-15 minutes longer or until shrimp are cooked throughout and potatoes are golden brown.
  • Dip shrimp in paprika to look like nails. Arrange potatoes, shrimp and cocktail sauce on large platter. Serve immediately.
  • Refrigerate leftovers.