Sheet pan shrimp and asparagus
Lemony garlic shrimp and tender roasted asparagus with a little parmesan, a light, high-protein dinner on the table in 25 minutes.
- 25 min total
- 10 min hands-on
- Anyone can make this
- Serves 2
- About $6.62 a serving
- 380 calories
- Gluten-free
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 2 servings.
- 1 lb asparagus
- 12 oz raw shrimp, peeled and deveined, thawed if frozen
- 3 cloves garlic, minced
- 1 lemon, zested, then half juiced and half cut into wedges
- ¼ cup grated parmesan
From your pantry
- 2 tbsp olive oil, divided
- ¾ tsp salt, divided
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
Each serving has about 380 calories, 43 g protein, 15 g carbs and 18 g fat, and costs about $6.62 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No raw shrimp? Frozen raw shrimp works.
- No lemons? Limes work.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Snap the tough ends off the asparagus, then the spears on a with 1 tablespoon of the oil and half the salt and for 6 minutes.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 6 min
Dolly’s tip: Hold each spear at both ends and bend. It snaps right where the woody part starts.the shrimp dry and with the rest of the oil and salt, the pepper, garlic, lemon and red pepper flakes.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Zest. Zest is the thin, colored outer layer of citrus peel, rubbed off on the smallest holes of a grater. It holds the fruit’s fragrant oils, so it adds bright flavor without the sourness of juice.
How you’ll know: You see bright flecks and smell citrus right away; stop when you reach the white layer, which is bitter.
Push the asparagus to one side and spread the shrimp on the pan in one layer.
6 to 8 minutes, until the shrimp are pink and opaque and the asparagus is .
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Tender-crisp. Tender-crisp means vegetables cooked until just tender but still with a little snap. They keep their bright color and crunch instead of going soft and dull.
How you’ll know: A fork goes in with slight resistance, and the color is bright, not olive or gray.
Timer: 7 min
Food safety: Shrimp are done when they turn pink and opaque all the way through and curl into a loose C. A tight O means overcooked, not unsafe.
Squeeze the lemon juice over, scatter the parmesan on top and serve with the lemon wedges.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
