Sheet Pan Shrimp, Asparagus and Fingerling Potatoes
Prep time
Cook time
Total time
A one-pan wonder! Succulent roasted shrimp, asparagus, thinly sliced garlic and fingerling potatoes, drizzled with paprika olive oil and finished with lemon juice and chopped chives! Quick, easy and simply mouthwatering!
Author: Ruth Guerri
Recipe type: Entree
Serves: 2
Ingredients
- 4 Tbs of olive oil
- ½ tsp of salt
- ¼ tsp of pepper
- ¼ tsp paprika
- ½ lb of asparagus, snapped
- 4 - 5 fingerling potatoes, thinly sliced
- 4 cloves of garlic, thinly sliced
- 1¼ lbs of large shrimp, shelled and deveined
- 2 Tbs of melted butter
- juice of ½ fresh lemon
- 1 - 2 Tbs of chopped chives
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment for easy clean up. In a small bowl, stir together the oil, salt, pepper and paprika.
- Place the asparagus, potatoes and sliced garlic on the baking sheet and drizzle on about ¾ of the oil mixture, roll around with your hands to coat.
- Bake for 8 minutes. Remove the sheet pan from the oven, place the shrimp on top of the aspargus and potatoes and drizzle on the remaining oil mixture and the melted butter, squeeze on the lemon juice and bake for another 10 minutes, or until the shrimp is pink.
- Remove from the oven, sprinkle on the chopped chives and serve immediately! Delish alone or with brown or jasmine rice.
