Sheet Pan Shrimp and Asparagus
User Reviews
4.9
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Prep Time
3 mins
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Cook Time
12 mins
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Total Time
15 mins
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Servings
4 people
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Calories
144 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Shrimp and Asparagus
Description
The dish begins with seasoning shrimp in a mixture of minced garlic, olive oil, paprika, red pepper flakes, salt, and black pepper. Asparagus is placed separately on a foil-lined baking sheet, drizzled with olive oil, and roasted until just tender. The shrimp are then added to the pan, tossed with the lemon juice just before roasting to avoid premature cooking by the acid, and cooked until opaque and firm. The combined roasting builds flavor while maintaining distinct textures—the asparagus retains some firmness, and the shrimp have a crisp exterior without overcooking.
This recipe offers a balanced use of spices that can be adjusted for heat preference, and the freshness of lemon juice adds a tangy counterpoint. It pairs well when served alone or accompanied by starches like rice or pasta to absorb the flavorful oils and juices.
Storage instructions recommend refrigeration of leftovers up to three days. Substitutions for fresh or thawed frozen shrimp are possible, and spice levels can be customized by varying the red pepper flakes. Alternative seasonings suggested include Italian herbs or garlic and onion powders for variety.
Ingredients
- 2 lbs Shrimp peeled and de-veined
- 1 lb asparagus trimmed
- 3 garlic minced, large cloves
- 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
- lemon juice about 1 tablespoon, juice from half a lemon
- black pepper fresh ground, 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
- Store leftovers in the refrigerator for up to 3 days.
- Both fresh raw and thawed frozen shrimp can be used; ensure they are peeled and deveined.
- Adjust red pepper flakes from 1/4 teaspoon for mild heat up to 1 teaspoon for a stronger kick.
- Alternative seasonings like Italian herbs, garlic powder, or onion powder can replace paprika.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 304mg | 13% |
| Potassium | 487mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1986IU | 40% |
| Vitamin C | 15mg | 17% |
| Calcium | 61mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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