Garlic Butter Sheet Pan Shrimp
56 min·American
1 / 2
Ingredients
- 1 ½ pounds baby potatoes washed and cut
- 1 ½ tablespoons olive oil divided
- 1 teaspoon dried oregano
- 1 pound asparagus washed and cut into 1" pieces
- 1 ½ pounds jumbo shrimp peeled and deveined
- ½ teaspoon dried basil
- 1 tablespoon chopped fresh parsley
Garlic Butter Drizzle
- ¼ cup butter melted
- 1 clove garlic minced
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes
- salt and black pepper to taste
Instructions
6 steps
- 1
Preheat oven to 450°F.
0 - 2
Toss potatoes with 1 tablespoon olive oil, oregano, salt & pepper. Place on a roasting pan and roast 20 minutes.
20 min - 3
Toss asparagus with 1 tablespoon olive, salt and pepper. Flip potatoes and add asparagus to the potatoes on the roasting pan. Roast 10 minutes (If asparagus is thin it can be added with the shrimp).
10 min - 4
Combine garlic butter ingredients. Toss half of the garlic butter mixture with the shrimp. Add shrimp to the pan and roast an additional 6-8 minutes or until shrimp is cooked.
6 min - 5
Remove from the oven and sprinkle basil and parsley over top.
0 - 6
Serve with remaining melted garlic butter for dipping or drizzling.
0
Progress
0 / 6 steps
Nutrition
Per serving (based on 4 servings)
Calories
441cal
Protein
41.0g
Carbs
35.0g
Fat
15.0g
Fiber
6.0g
Sugar
4.0g
Sodium
1388mg
Saturated Fat
5.0g
