Recipe Instructions:
Ingredients
2 lbs Asparagus (washed, bottom 2-inch hard ends trimmed)
20-22 Shrimp (about 1 pound, large shrimp, cleaned and tail-on)
2 Cup Cherry Tomatoes (on the vine or regular)
2.5 tbsp Olive Oil
2 Garlic (cloves, minced)
1 tsp Paprika
2 tbsp Lemon (juice, more cut to wedges for serving)
1 tsp Oregano
1 tsp Salt
1 tsp Black Pepper
Fresh Herbs (for garnish/serving. Optional.)
Directions
1. Preheat Oven: Preheat oven at 450 degrees Fahrenheit. You will need two half or 1 full
size baking sheet for roasting. Set aside.
2. Prepare Asparagus: 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.
3. Prepare Shrimp: 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.
4. Prepare Cherry Tomatoes: 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.
5. Roast Shrimp and Asparagus: Roast at 450 degrees Fahrenheit preheated oven for 8-9
minutes. Once roasted, take out of the oven. Let rest for 5 minutes.
4/6/23, 9:49 PM Roasted Garlic Shrimp and Asparagus
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6. Make Sauce, Assemble and Serve:: 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!
