Sizzling Shrimp and Potato Sheet Pan Supper

Preheat the oven to 425 degrees Fahrenheit, and prepare a baking sheet by lightly oiling it.

Use a paper towel to pat the diced potatoes dry. This will allow them to crisp up when roasting.

In a large bowl, combine the potatoes, diced onion, 2 tablespoons of olive oil, half of the minced garlic, 1 teaspoon each of smoked paprika and cumin, and season with salt and pepper.

Transfer the seasoned potato mixture to the prepared baking sheet, spreading them out evenly. Bake in the preheated oven for 20 minutes.

While the potatoes are roasting, prepare the shrimp and diced bell peppers. Toss them in a bowl with the remaining 1 tablespoon of olive oil, the rest of the minced garlic, paprika and cumin. Season with salt and pepper.

After the potatoes have been baking for 20 minutes, toss the potatoes and add the shrimp and bell pepper mixture to the pan, spreading them out evenly. Return the pan to the oven and roast for an additional 6-8 minutes, or until the shrimp are pink and opaque.

Check that the potatoes are fork-tender. Remove the pan from the oven, and serve hot.