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Sheet Pan of Shrimp and Vegetables


· 1 ½ pounds baby potatoes (optional) washed and sliced

· 1 ½ tablespoons olive oil (divided)

· 1 teaspoon oregano

· 1 pound asparagus, washed and cut into 1" pieces

· 1 ½ pounds jumbo shrimp, peeled and deveined

· ½ teaspoon basil

Garlic Butter Drizzle

· ¼ cup whole fat butter, melted

· 1-2 cloves garlic minced

· 1 teaspoon lemon juice (optional)

· ¼ teaspoon red pepper flakes

· salt & pepper to taste


o Preheat oven to 450°F.

o *If using potatoes… drizzle potatoes with 1 tablespoon olive oil, oregano, salt & pepper. Place on a roasting pan and roast 20 minutes.

o Toss asparagus with 1 tablespoon olive, salt and pepper. Flip potatoes and add asparagus to the potatoes on the roasting pan. Roast 10 minutes

o Combine garlic butter ingredients. Toss half of the garlic butter mixture with the shrimp. Add shrimp to the pan and roast an additional 6-8 minutes or until shrimp is cooked.

o Once cooked, remove from the oven and sprinkle basil over top.

o Serve with remaining melted garlic butter for dipping or drizzling.

*If your asparagus is thicker it may need a few minutes extra to cook. You can add it to the pan for a few minutes before adding shrimp.

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