Sheet Pan Shrimp and Veggies
A stress-free and minimal prep meal, this one-pan wonder from Cooking with Manuela is packed with protein, flavor, and fresh veggies. The best part? You can customize it with a variety of ingredients to add your own touch!
1 package of Gorton’s Butterfly Shrimp
1 lb. petite gold potatoes
1 lb. asparagus, trimmed and cut in half (as needed)
2 tbsp. olive oil
2 garlic cloves, cut into thin slices
Salt, pepper, and freshly chopped parsley to taste
Preheat oven to 425°F.
Wash the potatoes and place in a large pot of salted water. Once water starts to boil, you can lower the heat until the water is at a simmer and cook for 10 minutes until partially tender (they will finish cooking in the oven later).
While potatoes are cooking, wash and trim the asparagus. Cut in half if needed.
Drain the potatoes after 10 minutes and cut them in half. Arrange on a large baking sheet with the asparagus and Butterfly Shrimp.
In a small bowl, combine olive oil, finely grated zest and juice of one lemon, salt, and pepper. Whisk well and add garlic slices.
Drizzle olive mixture on top of the asparagus, potatoes, and Butterfly Shrimp.
Toss ingredients to mix. Arrange the ingredients in a single layer if you can (or use two baking sheets if needed).
Cut the second lemon into thin slices and place on top of the ingredients.
Place the sheet on the middle or top rack of the oven and roast for 18 to 20 minutes until cooked and crispy. Rotate the sheet pan halfway through the cook time.
Fully cooked shrimp need to reach an internal temperature of 145°or higher before serving.
Sprinkle with chopped fresh parsley and lemon zest to taste.