Meals · Skillet & sheet-pan mains
Sheet-pan lemon-garlic shrimp and asparagus
Juicy shrimp and bright green asparagus roasted fast in a garlicky lemon and ghee dressing, finished with fresh parsley and a good squeeze of lemon. Twenty-five minutes, a tiny amount of washing up, and it tastes like far more effort than it is.
- Time
- 25 min (12 prep + 13 cook)
- Servings
- 4
- Per serving
- 250 kcal
- Protein
- 31 g
Ingredients
- 1 1/2 lb large raw shrimp, peeled and deveined shrimp
- 2 bunches (about 1 1/4 lb) asparagus, woody ends snapped off
- 3 tbsp ghee, melted
- 5 cloves garlic, minced
- 2 tsp lemon zest, from 2 lemons
- 3 tbsp lemon juice
- 3/4 tsp paprika
- 3/4 tsp salt
- 1/2 tsp black pepper
- 3 tbsp fresh parsley, chopped
- 1 lemon, cut in wedges
Steps
- Heat the oven to 400°F and line two large rimmed baking sheets with parchment. In a large bowl, whisk the melted ghee, garlic, lemon zest, lemon juice, paprika, salt and pepper.
- Toss the asparagus in 2 tablespoons of the dressing, spread it on one half of each sheet and roast for 4–5 minutes.
- Meanwhile, pat the shrimp dry and toss them in the rest of the dressing. Spread them in a single layer on the empty half of each sheet and roast for 7–9 minutes, until pink, opaque and 145°F.
- Stir the shrimp and asparagus through the juices on the trays, scatter with parsley and serve, with the lemon wedges for squeezing.
Good to know
Want it more buttery?
Use 4 tablespoons of ghee in place of the 3, and the sauce on the tray becomes something to mop up. It lands at about 67 instead of 74.
Thin or thick asparagus?
Pencil-thin spears need only the 7–9 minutes with the shrimp, so put them in together. Thicker spears take the 4–5 minute head start written here.
Per
- Calories
- 90
- Protein
- (49%)
- 11 g
- Fat
- (39%)
- 4 g
- Carbohydrates
- (12%)
- 4 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 221 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1000 kcal goes into the pot and 1482 g of ingredients comes out as about 1115 g of food: 90 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.