Sheet Pan Shrimp and Asparagus
Course: Main Course
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 6 people
Calories: 372kcal
Shrimp and Asparagus cooked on a sheet pan, covered in lemon juice, butter and garlic - what's not to love!
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For the Asparagus:
- 2 Pounds thin asparagus trimmed
- 2 Tablespoons olive oil
- 1 Teaspoon minced garlic
- ½ teaspoon kosher sea salt
- ¼ teaspoon fresh ground black pepper
For the Shrimp:
- 2 Pounds raw medium shrimp peeled and deveined
- 2 Tablespoons olive oil
- 3 Teaspoons minced garlic
- 1 Teaspoon salt
- ½ Teaspoon paprika
- ¼ Teaspoon black pepper
- ¼ Teaspoon red pepper flakes
- 6 Tablespoons fresh parsley chopped
- 3 Tablespoons lemon juice
- 6 Tablespoons butter cubed
Preheat oven to 400°F and prepare a sheet pan with silicone baking mat or foil then spray with cooking spray.
Place asparagus on a cooking sheet then drizzle with olive oil. Sprinkle on minced garlic and seasoning then toss to coat.
Arrange in a single layer and bake 10 minutes.
Meanwhile, prepare shrimp by removing the tails then place in a large bowl.
Add seasoning then toss to coat.
Remove pan from oven and push cooked asparagus to one side, keeping in a single layer.
Place shrimp in a single layer on the other half of the sheet pan.
Place butter cubes on asparagus.
Roast for an additional 10 minutes. Shrimp is done when it forms a “c” shape and is pink in color.
Remove from oven and drizzle with lemon juice. Serve with rice.
Calories: 372kcal | Carbohydrates: 8g | Protein: 35g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 411mg | Sodium: 1864mg | Potassium: 462mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1937IU | Vitamin C: 24mg | Calcium: 267mg | Iron: 7mg