Sheet Pan Shrimp and Asparagus
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
- 1
Preheat oven to 400°F and prepare a sheet pan with silicone baking mat or foil then spray with cooking spray.
- 2
Toss
- 3
Place asparagus on a cooking sheet then drizzle with olive oil. Sprinkle on minced garlic and seasoning then toss to coat.
- 4
Bake
- 5
Arrange in a single layer and bake 10 minutes.
10 min - 6
Prepare
- 7
Meanwhile, prepare shrimp by removing the tails then place in a large bowl.
- 8
Season
- 9
Add seasoning then toss to coat.
- 10
Remove pan from oven and push cooked asparagus to one side, keeping in a single layer.
- 11
Place shrimp in a single layer on the other half of the sheet pan.
- 12
Butter
- 13
Place butter cubes on asparagus.
- 14
Roast for an additional 10 minutes. Shrimp is done when it forms a “c” shape and is pink in color.
10 min - 15
Drizzle
- 16
Remove from oven and drizzle with lemon juice. Serve with rice.
Nutrition
Per serving (based on 6 servings)
