Description
A quick and healthy 15-minute sheet pan shrimp dinner featuring perfectly roasted shrimp, tender asparagus, and juicy grape tomatoes, all seasoned with garlic salt, pepper, fresh parsley, and a splash of lemon juice. This easy one-pan meal is ideal for busy weeknights and served best with rice or lemon orzo.
Ingredients
Shrimp
- 1 ½ pounds large shrimp – peeled and deveined (about 12 shrimp per person)
- 1 tablespoon olive oil
- ½ teaspoon garlic salt
- 1/8 teaspoon black pepper
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon lemon juice (or more to taste)
Asparagus
- 1 pound thin asparagus, washed and trimmed
- 1 tablespoon olive oil
- ¼ teaspoon garlic salt
- 1/8 teaspoon black pepper
Tomatoes
- 1 dry pint grape tomatoes, halved
- 1 tablespoon olive oil
- ¼ teaspoon garlic salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven: Set your oven to 400 degrees Fahrenheit. If you are using a gas oven, preheat it to 375 degrees for best results.
- Prepare sheet pan: Lightly grease a 10x15 inch sheet pan with cooking spray to prevent sticking.
- Prepare asparagus: Wash and trim the asparagus ends, then pat dry with a paper towel. Place the asparagus on one end of the sheet pan and drizzle with 1 tablespoon olive oil. Season with garlic salt and black pepper, then toss until evenly coated. Arrange the asparagus in a single layer.
- Toss and add tomatoes: In a medium mixing bowl, combine halved grape tomatoes with 1 tablespoon olive oil, garlic salt, and pepper. Toss well to coat. Spread the tomatoes in a single layer in the middle section of the sheet pan.
- Prepare shrimp: In the same mixing bowl, add the shrimp along with 1 tablespoon olive oil, garlic salt, black pepper, finely chopped parsley, and lemon juice. Toss the shrimp to evenly coat with seasonings. Arrange the shrimp in a single layer on the remaining space on the sheet pan.
- Roast the ingredients: Place the sheet pan in the preheated oven and roast for 10 minutes, or until the shrimp is opaque and cooked through. Cooking time may vary slightly depending on shrimp size.
- Finish and serve: Remove the pan from the oven and optionally drizzle with extra lemon juice for added brightness. Serve immediately with rice or lemon orzo for a complete meal.
Notes
- Use thin asparagus for the suggested cook time; thicker asparagus will require a longer roasting time (see recipe notes).
- Cooking time may vary based on shrimp size—watch for shrimp to turn opaque indicating doneness.
- You can adjust lemon juice quantity based on your preference for tanginess.
- This recipe works well with substitutions like different veggies or herbs if desired.
- Ensure the shrimp is fully thawed if using frozen for an even cook.