Sheet Pan Shrimp and Asparagus

4.93 from 28 votes

Dinner in 15 minutes! This Sheet Pan Shrimp and Asparagus dinner is fast, easy, healthy, flavorful and perfect for those busy weeknights!

Course Main Course

Cuisine American

Diet Gluten Free, Low Calorie, Low Salt

Prep Time 3

Cook Time 12

Total Time 15

Servings people

Calories 144kcal

Author Tracy

Equipment

baking sheet

Ingredients

2 lbs shrimp peeled and de-veined
1 lb asparagus trimmed
3 large garlic cloves minced
3 tablespoons olive oil divided
1/4 - 1 teaspoon red pepper flakes adjust to your own heat level
1/2 teaspoon paprika
1/2 teaspoon salt
Juice from 1/2 a lemon about 1 tablespoon
fresh ground pepper to taste

Instructions

Pre-heat oven to 400 degrees and line a baking sheet with aluminum foil.
Mix together garlic, 2 tablespoons of olive oil, red pepper flakes, paprika, salt, and pepper in a small bowl.
Place trimmed asparagus on sheet and drizzle the other 1 tablespoon of olive oil on the asparagus. Roast for in the oven for 6 minutes.
Add the rest of the oil mixture to the shrimp and mix well to coat all the shrimp.
When the asparagus is done, remove it from the 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 the sheet pan with asparagus with tongs, shaking excess oil off.
Roast for another 5-6 minutes, or until shrimp is opaque.
Serve and enjoy on its own or with your favorite pasta or rice!

Notes

Storage

Store leftovers in the fridge for up to 3 days.

Substitutions

Shrimp: Fresh Raw vs. Frozen Shrimp? You can use either! Just be sure that they're peeled and deveined. If using frozen, be sure to thaw the shrimp first.

Red Pepper Flakes: For the least amount of heat, just use 1/4 teaspoon, and for a good rep pepper kick, use a full teaspoon.

Paprika: You could also use a mixture of other spices, too. An Italian seasoning would also be delicious or a bit of garlic or onion powder, too.

Nutrition