Sheet Pan Shrimp and Asparagus
Dinner in 15 minutes! This Sheet Pan Shrimp and Asparagus dinner is fast, easy, healthy, flavorful and perfect for those busy weeknights!
Servings 4 people
- 1 lb shrimp peeled and de-veined
- 1 lb asparagus trimmed
- 3 large garlic cloves minced
- 3 tablespoons olive oil
- 1 teaspoon red pepper flakes
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- Juice from 1/2 a lemon about 1 tablespoon
- fresh ground pepper to taste
Pre-heat oven to 400 degrees and line a baking sheet with aluminum foil.
Mix together garlic, olive oil, red pepper flakes, paprika, salt, and pepper in a small bowl.
Place trimmed asparagus on sheet and drizzle 1 tablespoon of the mixture on the asparagus. Roast for 6 minutes.
Add the rest of the oil mixture to shrimp and mix well to coat all of the shrimp.
When asparagus is done, remove from oven and then add lemon juice to the shrimp mixture and toss to coat again (if lemon is added too early, the citrus will begin to 'cook' the shrimp).
Add shrimp to sheet pan with asparagus, one at a time with tongs, shaking excess oil off.
Roast for another 5-6 minutes, or until shrimp is opaque.
Serve with your favorite pasta or rice!
Fresh Raw vs. Frozen Shrimp? I always prefer raw shrimp for this dish, but you can totally use frozen - either cooked or raw. Whatever you use, make sure it's peeled and deveined.
Frozen Raw, make sure you place them in a colander in the sink and run cold water over them for about 5 minutes, first then follow instructions.
Frozen Cooked, also be sure to run it under water to thaw and then all you really need to do is heat them up, so that just means cook the asparagus for 10 minute and then add the shrimp and cook for only 2 minutes.
Calories: 235kcal | Carbohydrates: 6g | Protein: 26g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 1183mg | Potassium: 348mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1129IU | Vitamin C: 13mg | Calcium: 198mg | Iron: 5mg