SHEET PAN LEMON BUTTER GARLIC SHRIMP WITH ASPARAGUS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed 9x12-inch baking pan with parchment paper and grease with cooking spray.
- Place asparagus on the prepared baking pan and drizzle with 1 tablespoon olive oil. Sprinkle with garlic, 1 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated. Arrange asparagus in a single layer.
- Bake in the preheated oven until slightly tender, about 6 minutes.
- Remove from oven and place shrimp on one side of the pan. Drizzle with remaining 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika; toss until well coated. Place shrimp in a single layer next to the asparagus. Top asparagus and shrimp with cubed butter.
- Roast in the preheated oven until shrimp is opaque, about 6 minutes.
- Remove pan from oven and drizzle with lemon juice.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 6.9 g, Cholesterol 281.8 mg, Fat 17.1 g, Fiber 2.7 g, Protein 30.7 g, SaturatedFat 6.8 g, Sodium 1524.8 mg, Sugar 2.4 g
ROASTED SHRIMP SALAD
Steps:
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
- Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.
ROASTED GARLIC SHRIMP AND ASPARAGUS
This recipe of Sheet Pan Roasted Garlic Shrimp and Asparagus with cherry tomatoes check all boxes for an easy healthy dinner. It is quick, weeknight-approved, needs only one pan, has lean-protein and low carbs. Above all, the Mediterranean flavor of garlic and paprika seasoned roasted shrimp with quick pan lemon-sauce dressing is utterly delicious. This will be your season's favorite quick and tasty dinner! This recipe for Shrimp and Asparagus is also Keto, Gluten Free and Whole30 diet friendly. We love asparagus with seafood - shrimp, salmon, for dinner. Asparagus makes perfect hearty green side and lean-protein shrimp/salmon cook very quickly. Can you believe, this garlic shrimp and asparagus with tomatoes roast perfectly in oven, all in one pan, in just 8-10 minutes?! That's what makes this dinner weeknight approved. Let's get cooking!ROASTED SHRIMP AND ASPARAGUS:It is easy to make shrimp and asparagus in one pan because both cook perfectly in same amount of time. Like I mentioned, 8-10 minutes in oven at 450 degrees Fahrenheit makes perfect temperature to roast garlic shrimp and cook asparagus as well. Since recipe is so easy, there is no need for any pre-prep or make ahead.Ingredients for this meal are also simple pantry-staples. Buy fresh Shrimp and Asparagus, Tomatoes, rest of the ingredients you will find in your pantry.To make Roasted Garlic Shrimp and Asparagus, you will need:Shrimp, tail-onFresh AsparagusCherry TomatoesGarlicOlive oilOreganoLemonPaprikaFresh Herbssalt, & black pepperNote: I used tail-on shrimp for this recipe, you can also remove tails. To roast shrimp and asparagus, I start by pre-heating the oven to 450 degrees Fahrenheit. While oven heats, I prepare a Mediterranean-flavor inspired herb, garlic, oregano and paprika marinade for Shrimp. Coat shrimp in marinade and transfer to one side of baking sheet. On the other half, I place the seasoned asparagus in single layer. (Placing asparagus in single layer on sheet pan helps Asparagus roast evenly.)Once everything is on the baking sheet, roast shrimp and asparagus for 8-10 minutes. In this time, shrimp gets succulent and perfectly cooked loaded with garlic and paprika flavor. Asparagus is crisp tender. Tomatoes just start to blister and taste sweet and juicy. QUICK PAN SAUCE LEMON DRESSING:I also make a quick lemon dressing to drizzle on the roasted shrimp. Always remember - Garlic, Shrimp and lemon equals a tasty combination of flavors!! After I transfer cooked shrimp and asparagus to a serving bowl. In the sheet pan, add lemon juice to collect dripping of shrimp garlic marinade for a flavorful lemon dressing. Pour it over cooked shrimp before serving. That's it! The perfect lite and delicious Shrimp dinner is ready to devour!Note: Recipe doubles or halves easily. You can make it a bigger or smaller batch as per preference.Let me summarize why should you try this Roasted Shrimp and Asparagus for dinner tonight!Bursting with Mediterranean flavors: Flavor of garlic, oregano, olive oil lemon and paprika. This meal is healthy and delicious at the same time.Healthy: It is Keto, Gluten Free, Low-carb dinner. No matter which diet you following this year? It checks all boxes for a healthy dinner.One pan and done: This one Sheet Pan is dinner weeknight approved with no need of pre-prep and just on sheet pan to clean. Seasonal: Dinner like this are my favorite way to include seasonal vegetables such asparagus, cherry tomatoes in my diet. If you ever wonder what to make with asparagus this season?! Start with this Roasted Asparagus and Shrimp dinner!More Asparagus recipes from the blog: Garlic Butter Roasted Salmon and AsparagusBang Bang Shrimp SkewersGrilled Chimichuri Shrimp with AsparagusTry more Mediterranean recipes from the blog:Greek Shrimp Orzo Pasta SaladShrimp SaganakiRatatouilleRatatouille Stuffed Zucchini BoatsChicken SouvlakiGreek Chicken Cucumber Avocado SaladBruschetta ChickenTzatziki SauceTahini SauceShakshuka - Mediterranean Tomato and Egg Breakfast What is your favorite thing to make with Asparagus? Write a comment below and share with me.Happy cooking! -Savita
Provided by Savita
Categories Dinner Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven at 450 degrees Fahrenheit. You will need two half or 1 full size baking sheet for roasting. Set aside.
- Trim the hard ends of asparagus. (about 1-2 inch). Place asparagus in sheet pan. Drizzle 1 tbsp of olive oil on the top. Toss asparagus to coat in oil. Season with 1/2 tsp salt and 1/2 tsp of the black pepper. Arrange half of asparagus on one side of first sheet pan, second half in second sheet pan. Set aside.
- In a bowl, add shrimp and drizzle remaining 1.5 tbsp of the olive oil on the top. Now, add paprika, minced garlic, oregano, 1/2 tsp of salt and black pepper. Toss to coat shrimp in oil and seasonings. Transfer seasoned shrimp into prepared baking sheets. Equally divide in two sheets and place on the other side of the asparagus.
- Add cherry tomatoes in now empty bowl that had shrimp. Coat tomatoes in any remaining oil and seasoning from the bowl. Scatter tomatoes on sheet pan or place between asparagus and shrimp in single layer.
- Roast at 450 degrees Fahrenheit preheated oven for 8-9 minutes. Once roasted, take out of the oven. Let rest for 5 minutes.
- After 5 minutes, transfer shrimp, asparagus and tomatoes to a serving platter. Add 1 tbsp of lemon juice in each empty sheet pan. Use spoon to mix it with drippings garlic-shrimp marinade to create quick lemon dressing. Pour dressing on top of the shrimp. Garnish with fresh herbs. Serve and enjoy!
Nutrition Facts : Calories 274 calories
SHRIMP SCAMPI WITH ROASTED ASPARAGUS
Steps:
- Heat the olive oil in a nonstick skillet over medium-high heat. Saute the garlic for a few seconds, then add the vermouth and tomatoes. Cook 5 minutes. Add the shrimp and parsley, and cook 3 minutes, or until shrimp are pink. Season with hot pepper sauce, salt and pepper, to taste. Divide among 4 plates and serve Roasted Asparagus and Italian Greens.
- Preheat oven to 400 degrees. Cut or snap off the 1-inch fibrous stem on the asparagus and discard. Slice the remaining asparagus into 2-inch pieces (you should have about 5 cups). Line a baking tray with foil and spoon the oil onto the foil. Sprinkle the oil with salt and pepper. Add the asparagus and roll in oil, making sure all the spears are coated with the oil and seasonings. Spread the asparagus into a single layer and roast in the oven for 5 minutes. Roll the asparagus in the oil to recoat and roast 10 more minutes for thick spears, 5 more minutes for thin ones. Remove from the oven and serve with the shrimp.
- Place the salad in a bowl and drizzle with the dressing. Season with salt and pepper. Toss well and serve.
ROASTED ASPARAGUS SALAD WITH FRIED SAGE
Steps:
- Preheat the oven to 450 degrees.
- Trim bottom of asparagus spears at point where they turn pale and tough. If spears are medium to thick, peel lower two thirds of the trimmed spears with sharp vegetable peeler. Thin spears needn't be peeled. Place them in a bowl, add chopped sage, olive oil and a light sprinkle of salt and toss lightly. Spread asparagus in a single layer on a baking sheet and roast until the spears are slightly limp -- 4 to 8 minutes depending on their thickness. Remove from oven and let cool. Heat olive oil in a 1 1/2 to 2 quart saucepan to 330 degrees. Drop in half of the sage leaves and turn them in the oil with a wire skimmer or slotted spoon. Fry for only 10 to 15 seconds, do not let the leaves brown. Then remove them to paper towels to drain. Fry the remaining sage leaves and sprinkle them all lightly with salt. They should crisp when they cool. The sage can be fried up to 1 day ahead of time -- store in airtight container at room temperature. Shave the Parmigiano cheese into thin curls. For the dressing, combine lemon zest, lemon juice, chopped sage, salt, pepper in a small mixing bowl, whisk in the oil. When ready to serve, toss asparagus with the dressing in a large bowl. Arrange the dressed asparagus on a serving platter, sprinkle with Parmigiano curls and with the fried sage leaves.
ROASTED ASPARAGUS AND SHRIMP SALAD
This recipe came from a newspaper insert and was submitted by Amy Tong of Pennsylvania. Thanks, Amy!
Provided by Chris Reynolds
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Trim off woody ends of the asparagus and discard. Cut asparagus into thirds. Place on a foil-lined baking sheet. Make a foil bowl and place shrimp inside. Place on baking sheet with asparagus. Drizzle 1 tablespoon oil on asparagus and shrimp. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
- Place in oven and cook 7 minutes. Remove shrimp from oven and continue roasting asparagus 8 more minutes.
- In a small bowl, whisk together mustard, honey, vinegar, and remaining salt and pepper. While whisking, slowly add the 2 tablespoons oil until emulsified. Place salad greens, basil, and oregano in a medium bowl. Add enough dressing to moisten. Arrange on plates. Top with shrimp, asparagus, tomatoes, and a few shavings of Parmesan cheese.
Nutrition Facts : Calories 279, Fat 21.3, SaturatedFat 3, Sodium 723.5, Carbohydrate 19.8, Fiber 6.8, Sugar 10, Protein 7.4
ROASTED ASPARAGUS SALAD
Now that our six children are grown, they've started sharing recipes with me-and I love it. This tasty way to prepare fresh asparagus -by roasting the spears, then serving them with a Dijon dressing at room temperature-came from our daughter. -Anna Kreymborg, Louisville, Kentucky
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in a 13-in. x 9-in. baking dish coated with cooking spray. Combine oil and garlic; pour over asparagus and turn to coat. Bake, uncovered, at 400° for 20-25 minutes or until tender, turning after 10 minutes. Cool completely., In a small bowl, whisk dressing ingredients; pour over asparagus and turn to coat. Serve immediately or allow to marinate. Serve at room temperature.
Nutrition Facts : Calories 96 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
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