Ingredients
Shrimp Marinade
- 1 Pound Large Shrimp (16-20 count) – thawed if frozen, peeled & deveined
- 3 tablespoons Extra Virgin Olive Oil
- 2-3 cloves Garlic, minced
- Zest of 1 Lemon
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
- ¼ tsp Crushed Red Pepper Flakes
- 1 tsp Kosher Salt
- ½ tsp Freshly Ground Black Pepper
Potatoes
- 1 Pound Petite Yukon Gold or Fingerling Potatoes – halved lengthwise or quartered if large
- 2 tablespoons Extra Virgin Olive Oil
- ½ tsp Kosher Salt
- ¼ tsp Freshly Ground Black Pepper
Asparagus
- 1 Pound Asparagus, trimmed (1 bunch)
- 1 tablespoon Extra Virgin Olive Oil
- ½ tsp Kosher Salt
- ¼ tsp Freshly Ground Black Pepper
Additional
- 1 Lemon – thinly sliced
- 2 tablespoons Chopped Fresh Herbs (Parsley, Dill or Basil)
- Optional Garnish: Fresh Dill, Crumbled Feta Cheese, Tzatziki Sauce & Pita Bread
Instructions
- Preheat Oven and Prep Pan: Arrange the oven rack to the center position and preheat the oven to 400°F. Line a large rimmed baking sheet with aluminum foil for easy cleanup, then set aside.
- Marinate Shrimp: In a large mixing bowl, whisk together 3 tablespoons of olive oil, minced garlic, lemon zest (only the zest from one lemon), onion powder, smoked paprika, crushed red pepper flakes, kosher salt, and black pepper until fully combined. Add the shrimp and toss well to coat. Set aside to marinate.
- Season and Roast Potatoes: Spread the halved or quartered potatoes onto the prepared baking sheet. Drizzle with 2 tablespoons olive oil and toss to coat. Season with ½ teaspoon salt and ¼ teaspoon pepper, tossing again. Arrange the potatoes cut side down in a single layer. Roast in the preheated oven for 20-25 minutes until almost tender.
- Season Asparagus: While potatoes roast, place trimmed asparagus in a shallow bowl. Drizzle with 1 tablespoon olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Toss to coat evenly, then set aside.
- Add Asparagus to Bake with Potatoes: Remove baking sheet from the oven, flip the potatoes, and push them to one side of the pan. Arrange the asparagus on the other side. Return the pan to the oven and bake for an additional 10 minutes.
- Add Shrimp and Bake: Remove the baking sheet again, push the asparagus to the side, and lay lemon slices over the asparagus. Using tongs or fingers, add the marinated shrimp to the pan, discarding leftover marinade. Bake for 5-7 minutes until shrimp are pink, opaque, and just firm (shrimp should form a light ‘C’ or ‘U’ shape to avoid overcooking).
- Serve: Remove the sheet pan from the oven and squeeze fresh lemon juice over the cooked shrimp. Divide shrimp, potatoes, and asparagus among plates. Garnish with chopped fresh herbs and serve with optional fresh dill, crumbled feta, tzatziki sauce, and pita bread if desired. Enjoy!
Notes
- Do not overcook the shrimp, as they can become rubbery. Bake until they form a light “C” or “U” shape.
- Using aluminum foil on the baking sheet helps with easy cleanup.
- Marinating the shrimp enhances flavor but does not require long time; a few minutes while prepping vegetables is sufficient.
- Feel free to adjust crushed red pepper flakes to your desired spice level.
- Fresh herbs can be adjusted based on preference—parsley, dill, or basil all work well for garnishing.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
