Sheet Pan Citrus Shrimp and Asparagus
Tender juicy shrimp and crunchy asparagus come together for an easy and satisfying weeknight meal ready in less than 20 minutes. Sheet pan meals make cooking a breeze, throw on some protein, add some veggies, drizzle with olive oil, salt and pepper and voila you've got yourself a nourishing meal in just minutes. Simple enough for every day or fancy enough to serve at your next dinner party.
Equipment
Ingredients
- Preheat oven to 375*
- 1 pound peeled large or extra-large shrimp
- 1 pound asparagus
- 2 tbsp olive oil
- 2 lemons- Juice 1 lemon slice the 2nd lemon
- 1 orange- Juice ½ of the orange Slice the 2nd half
- 1 teaspoon sea salt plus more as needed
- freshly ground black pepper
- 2 to 3 garlic cloves minced
- ⅛ teaspoon red-pepper flakes plus more for garnish
- ½ cup fresh parsley chopped
- ¼ cup fresh basil chopped (or use more parsley)
Instructions
- Peel and devein shrimp. Pat the shrimp dry and arrange on a sheet pan covered with parchment paper. Prep the asparagus by snapping off the tough ends and arrange on the sheet pan with the shrimp. Sprinkle shrimp and asparagus with olive oil, lemon juice, salt and pepper, minced garlic and red pepper flakes. Arrange lemon and orange slices on top of the shrimp and asparagus.
- Roast in 375* oven until shrimp are cooked through, about 10-15 minutes depending on the size of the shrimp. Once cooked, the shrimp will be thoroughly pink in color. Transfer shrimp, lemons and any pan juices to a serving platter and sprinkle with parsley, basil and more red-pepper flakes if you like. Serve immediately, with lemon wedges for squeezing.
Nutrition
Calories: 217kcalCarbohydrates: 14gProtein: 27gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 183mgSodium: 725mgPotassium: 716mgFiber: 5gSugar: 7gVitamin A: 1672IUVitamin C: 63mgCalcium: 143mgIron: 4mg
Tried this recipe?Let us know how it was!