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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.
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Category: fish/seafood, dairy-free, gluten-free, entrees