Sheet Pan Paprika Shrimp and Seasoned Asparagus
Superfast and protein-packed dinner of sweet asparagus and savory, smoky peeled and deveined jumbo shrimp.
Equipment
- Extra-wide foil
- Medium bowl
- Spatula
Ingredients
- 1 pound jumbo shrimp, peeled and deveined
- 2 teaspoons garlic, minced, divided use
- ½ teaspoon Hungarian paprika
- ¼ teaspoon smoked paprika
- ½ teaspoon salt, Kosher, divided use
- ⅛ teaspoon sumac, optional but delicious
- 2½ Tablespoons olive oil, extra virgin, divided use, plus extra for drizzling
- 1 pound asparagus spears, trimmed
Instructions Start Cooking
- Wash hands thoroughly, lathering with soap and rinsing under running water before starting prep.
- Line a sheet pan with extra-wide foil.
- Heat oven to 400°F (375°F convection). Use a roast setting if your oven has one.
- Drain thawed shrimp and lightly dry with paper towels before placing in a medium bowl.
- Toss shrimp with a teaspoon of minced garlic, paprika, smoked paprika, ¼ teaspoon Kosher salt, sumac, and 1½ Tablespoons of extra virgin olive oil. Let shrimp sit and marinate while you prepare the asparagus.Note: Frozen shrimp are soaked in a salt solution. If you thawed shrimp and did not rinse, you may not want/need to add any salt.
- Place cleaned, trimmed asparagus on the sheet pan and toss with the remaining teaspoon of garlic, ¼ teaspoon of Kosher salt, and Tablespoon of olive oil. Use your hands or tongs to ensure the spears are coated with oil and seasonings.
- Place asparagus in the oven and roast or bake for 5 minutes. Remove pan from oven and scoot asparagus to one side to make room for shrimp. Add shrimp to the pan in an even layer.
- Return pan to oven and roast/bake for 7 to 8 minutes until shrimp are pink and opaque throughout. The shrimp should reach an internal temperature of 145°F.
- Remove from oven and drizzle a teaspoon or two of olive oil on shrimp and squeeze half a lemon over. Turn shrimp in pan juices.
- Serve with rice, whole wheat orzo, or couscous. To keep the meal low in carbohydrates, simply add a green salad.
Notes
The sodium level is high in this recipe. If you have high blood pressure, you can lower the level somewhat by rinsing the shrimp and not adding any extra salt during cooking.
Nutrition
Calories: 245kcalCarbohydrates: 8gProtein: 24gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 191mgSodium: 1185mgPotassium: 496mgFiber: 3gSugar: 3gVitamin A: 1662IUVitamin C: 9mgCalcium: 123mgIron: 4mg
Nutrition Facts
Sheet Pan Paprika Shrimp and Seasoned Asparagus
Amount per Serving
Calories
245
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
191
mg
64
%
Sodium
1185
mg
52
%
Potassium
496
mg
14
%
Carbohydrates
8
g
3
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
24
g
48
%
Vitamin A
1662
IU
33
%
Vitamin C
9
mg
11
%
Calcium
123
mg
12
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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