Lemony Roasted Shrimp and Asparagus

updated Jul 1, 2020
Snapshot Cooking
Lemony Roasted Shrimp and Asparagus

This vibrant sheet pan dinner comes together quickly thanks to a bag each of Trader Joe's frozen shrimp and asparagus.

Serves4

Prep10 minutes to 15 minutes

Cook8 minutes to 10 minutes

Jump to Recipe
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Closeup of roasted shrimp and asparagus
Credit: Photo: Joe Lingeman; Food Styling: Brett Regot

If you’re looking for a lightning-fast weeknight dinner, you can never go wrong with shrimp. Toss them on a sheet pan with juicy asparagus and thinly sliced lemon, and in about 10 minutes you have a dinner that’s as fresh as it is simple — and sure to become a repeat favorite.

Keep a bag of Trader Joe’s frozen shrimp, along with a bag of their frozen asparagus, in the freezer at all times and you’ll pretty much always have the makings for this dinner. You have a lemon or two tucked away in the crisper drawer of your fridge, too, right? Gather them all together and the result is something that’s oh-so fast and yet has a way of feeling just a little fancy.

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Credit: Photo: Joe Lingeman; Food Styling: Brett Regot

Lemony Roasted Shrimp and Asparagus

This vibrant sheet pan dinner comes together quickly thanks to a bag each of Trader Joe's frozen shrimp and asparagus.

Prep time 10 minutes to 15 minutes

Cook time 8 minutes to 10 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 (16-ounce) bag

    Trader Joe’s Raw Wild Argentinian Red Shrimp

  • 1 (12-ounce) bag

    Trader Joe’s frozen Asparagus Spears (Regular or Grilled)

  • Kosher salt

  • Freshly ground black pepper

  • 2

    medium lemons

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Meanwhile, empty 1 (16-ounce) bag Raw Wild Argentinian Red Shrimp into a colander in the sink and run cool water over the shrimp, tossing occasionally, until defrosted, 5 to 10 minutes. Pat dry and place on a rimmed baking sheet.

  2. Empty 1 (12-ounce) bag frozen Asparagus Spears (Grilled or Regular) onto the baking sheet. Drizzle with 2 tablespoons olive oil, season with kosher salt and black pepper, toss to coat, and spread out in an even layer.

  3. Thinly slice 1 medium lemon, remove any seeds, and tuck the slices under the shrimp and asparagus. Roast, stirring halfway through, until the shrimp are pink and opaque, 8 to 10 minutes total.

  4. Halve another 1 medium lemon crosswise, squeeze the juice over the shrimp and asparagus, and serve.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.