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
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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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
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.
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.
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.
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.