Nutrition Facts
Sheet Pan Shrimp with Asparagus and Tomatoes
Amount per Serving
Calories
327
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
322
mg
107
%
Sodium
345
mg
15
%
Potassium
408
mg
12
%
Carbohydrates
9
g
3
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
43
g
86
%
Vitamin A
1228
IU
25
%
Vitamin C
24
mg
29
%
Calcium
41
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Sheet Pan Shrimp with Asparagus and Tomatoes
Servings: 4
Ingredients
- 1 1/2 lbs. peeled and deveined shrimp (16-20 count), tails removed if desired. Thawed if frozen
- 1 lb. asparagus rinsed, trimmed, cut into 3" pieces
- 2 cups cherry tomatoes
- 1/4 cup olive oil
- 1/4 teaspoon sea or kosher salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried dill
- 1/8 teaspoon dried basil
- 1/8 teaspoon dried thyme
Instructions
- Preheat broiler. Place top rack approximately 4-5 inches below broiler element.
- Line a sheet pan with foil.
- In a large bowl, combine shrimp, asparagus, and tomatoes with remaining ingredients until uniformly coated.
- Spread seasoned shrimp and vegetables evenly on sheet pan.
- Broil 2-3 minutes until shrimp about half way cooked: stir and broil an additional 2-3 minutes until shrimp is completely cooked..
- Optional – switch out shrimp for fish or other meat of choice. Cooking time may vary based on thickness and density of substitution.
