One-Sheet Pan Shrimp with Cherry Tomatoes and Asparagus

One-Sheet Pan Shrimp with Cherry Tomatoes and Asparagus

Recipe by Gaco
Servings

4

servings
Prep time

5

minutes
Cooking time

18

minutes
Calories

213

kcal

Ingredients

  • 450 g uncooked extra-large shrimp (26-39) — peeled and deveined

  • 3 tablespoons extra virgin olive oil — divided

  • salt and black pepper

  • 4 cups asparagus — cut in half

  • 3 cups cherry tomatoes — cut in half

Directions

  • Preheat oven to 400ºF.
  • In a medium bowl, place the shrimp with 1 tablespoon of olive oil, salt, and pepper. Toss everything together, and set aside.
  • On a baking sheet lined with aluminum foil or parchment paper, place the asparagus and cherry tomatoes on the sides of the sheet pan, leaving the center open for the shrimp.
  • Drizzle the veggies with the remaining 2 tablespoons of olive oil, and sprinkle with salt and pepper. Spread out in an even layer, and roast for 10 minutes.
  • Remove the sheet pan from the oven, and place the shrimp in the center of the sheet pan in an even layer. Roast for 8 minutes.
  • MEAL PREPPING:
  • Place an even amount of shrimp, asparagus, and cherry tomatoes into 4 different glass containers. Cover with the lid, and place in the fridge for up 4 days. Heat in the microwave for about 1½-2 minutes. The time depends on the power of your microwave.

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