Shrimp and Asparagus Sheet Pan Meal

Shrimp and Asparagus cooked on a sheet pan, covered in lemon juice, butter and garlic – what’s not to love!

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

Recommended Equipment

• Baking Sheet

Instructions

1. Preheat oven to 400°F and prepare a sheet pan with silicone baking mat or foil then spray with cooking spray.
2. Place asparagus on a cooking sheet then drizzle with olive oil. Sprinkle on minced garlic and seasoning then toss to coat.
3. Arrange in a single layer and bake 10 minutes.
4. Meanwhile, prepare shrimp by removing the tails then place in a large bowl.
5. Add seasoning then toss to coat.
6. Remove pan from oven and push cooked asparagus to one side, keeping in a single layer.
7. Place shrimp in a single layer on the other half of the sheet pan.
8. Place butter cubes on asparagus.
9. Roast for an additional 10 minutes. Shrimp is done when it forms a “c” shape and is pink in color.
10. Remove from oven and drizzle with lemon juice. Serve with rice.