Sheet Pan Shrimp and Asparagus
Shrimp and Asparagus cooked on a sheet pan, covered in lemon juice, butter and garlic - what's not to love!
Servings: 6 people
Equipment
- Baking Sheet
Ingredients
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
Instructions
- 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.
Nutrition
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