Sheet Pan Shrimp and Asparagus Bake
You only need one sheet pan and 15 minutes of hands-on prep time to whip up a healthy Sheet Pan Shrimp and Asparagus Bake for dinner. Serve this light dish alongside rice, pasta or a baguette for a complete meal.
Makes: 3-4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 1 pint grape tomatoes
- ¼ cup olive oil
- 1 teaspoon seasoned salt
- ½ teaspoon garlic salt
- ¼ teaspoon black pepper
- ¼ cup white wine
- 1 ½ pounds large shrimp, peeled and deveined
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- ½ lemon, juiced
- 2 tablespoons butter, melted
- 1 baguette, for serving (optional)
Instructions
- Preheat oven to 400 degrees.
- On a large sheet pan, toss tomatoes with oil, seasoned salt, garlic salt, black pepper and wine. Bake for 12 minutes.
- Remove pan from oven and add shrimp and asparagus. Stir to coat with juices and return to oven for 12 minutes.
- Remove from oven and drizzle with lemon juice and butter. Serve immediately alongside a baguette for soaking up the juices, if desired.
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