Baked Shrimp And Asparagus Recipes
SHEET-PAN CHIPOTLE-LIME SHRIMP BAKE
I like to make this seafood dinner for company because it tastes amazing, but takes very little effort to throw together. Use asparagus, Broccolini or a mix of the two. It's all about what's available for a decent price. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake for 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine the lime juice, melted butter, chipotle and remaining sea salt., Remove pan from the oven; stir potatoes. Arrange asparagus, Broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp., Bake until shrimp turn pink and vegetables are tender, about 10 minutes longer. Sprinkle with minced fresh cilantro.
Nutrition Facts : Calories 394 calories, Fat 17g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 535mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 6g fiber), Protein 25g protein.
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
SHRIMP AND ASPARAGUS SKILLET
Shrimp and Asparagus Skillet is a quick and healthy one pan meal loaded with fresh citrus flavors.
Provided by Jessica Gavin
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- In a medium bowl combine shrimp with salt, pepper, 1 tablespoon olive oil, lemon juice, zest, and garlic.
- Trim off the tough bottoms of the asparagus, and then cut into 2-inch spears.
- Heat a large 12-inch skillet over medium heat, add 1 tablespoon of olive oil.
- Once the oil is hot, add the shallots, stir and cook until tender and fragrant, 1 minute.
- Add the shrimp in one layer to the pan. Cook for 2 minutes, not moving the shrimp.
- Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean plate.
- Add 1 tablespoon of olive oil to the pan. Once hot add the asparagus spears and saute until crisp-tender, 3 to 4 minutes.
- Add the tomatoes and saute for 1 minute.
- Add the shrimp back to the pan, cook until warmed through, 1 minute.
- Season shrimp and asparagus skillet with salt and pepper.
- Serve immediately with lemon wedges.
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
BAKED SHRIMP AND ASPARAGUS
I invented this casserole when I needed to serve 30 co-workers for a holiday party. I knew it was a hit when people asked for the recipe. Now I make it frequently for guests because it tastes special, yet it's fast to fix.-Jane Rhodes, Silverdale, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first five ingredients. Spoon into a greased 8-in. square baking dish. , Bake, uncovered, at 425° for 20 minutes or until shrimp turn pink. Top with croutons if desired; bake 5 minutes longer. Serve with rice.
Nutrition Facts : Calories 124 calories, Fat 5g fat (3g saturated fat), Cholesterol 124mg cholesterol, Sodium 598mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.
EASY ONE PAN ROASTED SHRIMP AND VEGGIES
Provided by Layla
Time 30m
Number Of Ingredients 11
Steps:
- Pre-heat oven to 425F for at least 10 minutes. Line a large sheet pan with foil and set aside.
- Place veggies in a large bowl and sprinkle with half the seasoning mix and 1 tablespoon oil. In another bowl combine the shrimp, the remaining seasoning mix (half) and 1 tablespoon oil; set shrimp aside.
- Pour the veggies into the sheet pan and bake for 12-15 minutes or until lightly charred. Add the shrimp and bake for 5 minutes or until pink and tender. Remove from oven and enjoy hot with rice, pasta, or salad!
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5/5 (34)Total Time 22 minsCategory Main CourseCalories 248 per serving
- Melt butter in a small saucepan over low heat. Add garlic and saute 30 seconds. Alternately melt butter with garlic in a small microwave safe dish in microwave. Stir lemon into butter mixture.
- Pour butter mixture over shrimp in baking dish, season with salt and pepper and red pepper flakes, toss shrimp then spread into an even layer.
- Bake in preheated oven until shrimp are cooked through (pink and opaque) about 9 - 13 minutes. Sprinkle with parsley and serve warm, spooning sauce over shrimp.
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4.5/5 (4)Category EntreeServings 4Total Time 1 hr 10 mins
- Meanwhile, heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. Melt margarine in medium saucepan over medium-high heat. Add garlic; cook about 1 minute. Stir in flour, salt and pepper until well blended; cook until bubbly. Gradually add milk, stirring constantly until mixture boils and thickens. Reduce heat to low. Stir in 1 cup of the cheese. Cook, stirring constantly until smooth. Remove from heat.
- Add cooked pasta, shrimp, asparagus and parsley; toss gently to mix. Pour into sprayed casserole. Cover with foil.
- Bake at 350°F. for 25 minutes. Uncover; sprinkle with remaining 1 cup cheese. Bake, uncovered, an additional 10 to 15 minutes or until casserole is bubbly and cheese is melted.
ONE-PAN SHRIMP AND ASPARAGUS - QUICK AND DELICIOUS ...
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- Arrange asparagus along one side of a large baking sheet. Arrange frozen shrimp along other side of pan in a single layer (it’s fine if a few overlap here and there).
- Drizzle asparagus and shrimp with olive oil. Sprinkled them all with the garlic powder, salt and pepper.
SHEET PAN SHRIMP AND ASPARAGUS - COOKING CLASSY
From cookingclassy.com
5/5 (3)Total Time 32 minsCategory Main CourseCalories 486 per serving
- Preheat oven to 425 degrees. Spray a rimmed 18 by 13-inch baking sheet with olive oil cooking spray.
- Crack eggs into a second shallow bowl, add 1 1/2 tsp water and whisk until egg white and yolk are well blended.
- In a third shallow bowl mix together panko bread crumbs, parmesan cheese, 1 1/2 tsp lemon zest, 1 tsp Italian seasoning, and season with a fair amount of salt, and pepper. Toss mixture.
ONE PAN ROASTED LEMON GARLIC BUTTER SHRIMP AND …
From carlsbadcravings.com
Reviews 103Total Time 22 mins
- Line a Jelly Roll Pan (10x15) with foil and lightly spray with cooking spray. Add asparagus and drizzle with 1 tablespoon olive oil. Add 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss until evenly coated then line asparagus in a single layer. Roast for 4-6 minutes depending on thickness.
- Remove pan from oven and push asparagus to one side of the pan (keep in a single layer). Add shrimp and drizzle with 1 tablespoon olive oil. Add 2-3 minced garlic cloves (or more to taste), 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon pepper, 1/8-1/4 teaspoon red chili flakes and fresh parsley. Toss until evenly coated then line shrimp in a single layer.
SHEET PAN LEMON GARLIC BUTTER SHRIMP WITH ASPARAGUS | …
From therecipecritic.com
4.5/5 (2)Estimated Reading Time 3 minsServings 6Calories 176 per serving
- In a large mixing bowl, combine shrimp and asparagus. Pour melted butter, olive oil, and lemon juice on top. Sprinkle seasoning packet on top. Mix until combined.
- Spread the shrimp and asparagus on the sheet pan in an even layer. Scatter lemon slices on top. Bake for 8 minutes or until shrimp is pink and cooked through. Serve immediately.
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- Bring about half an inch of water to a boil in a skillet. Add the asparagus and cook for about 2-3 minutes – it should be bright green and still crisp. Drain the water.
- Toss the asparagus with the ranch dressing, and place in a 1 1/2 to 2 quart baking dish. Sprinkle with the cracker crumbs and then the cheese.
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4/5 (15)Calories 292 per serving
- While pasta cooks, heat oil in a large skillet over medium-high heat. Add asparagus, onion, garlic, and shrimp; sauté for 5 minutes. Add oregano, pepper, and tomatoes; cook over medium-low heat 5 minutes or until thoroughly heated. Stir in cooked pasta; sprinkle with cheese.
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Reviews 14Total Time 15 minsServings 6-8
- LINGUINE (optional): Cook linguine in salted water according to package directions until al dente. Reserve 1/2 cup water before draining. Drizzle drained pasta with olive oil and toss to combine.
- Line a Jelly Roll Pan (10x15) with foil and lightly spray with cooking spray. Add tomatoes and asparagus, olive oil, garlic, salt and pepper per ingredients. Toss until evenly coated then line in a single layer. Roast for 5 minutes.
- Meanwhile, add all of the Shrimp Ingredients to a medium bowl EXCEPT butter and stir to evenly combine.
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- Preheat oven to 400°F and prepare a sheet pan with silicone baking mat or foil then spray with cooking spray.
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From foodandwine.com
5/5 Total Time 1 hr 10 minsServings 6
- Cook the asparagus in salted boiling water until crisp-tender. Drain and cool under running water; cut into 1-inch pieces.
- Season the shrimp with salt and pepper. In a skillet, heat the oil. Add the shrimp and cook over moderately high heat, turning, until just white throughout, 3 minutes. Transfer to a plate.
- In a large saucepan, melt 4 tablespoons of the butter. Add the onion and cook over moderate heat, stirring, until softened, 5 minutes. Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until almost evaporated. Add enough stock to just cover the rice and cook, stirring, until the stock has been absorbed. Stir in the saffron and continue stirring in stock, 1/2 cup at a time, until nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a creamy sauce, 25 minutes. Stir in the cheese and remaining 2 tablespoons of butter. Fold in the asparagus and shrimp. Season with salt and pepper.
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