sheet pan shrimp and asparagus
Quick & Easy
Sheet Pan Shrimp & Asparagus
This sheet-pan shrimp and asparagus is a complete meal all on one pan! The shrimp and asparagus cook perfectly together. Crushed red pepper adds a dash of heat while lime juice brightens the dish.
Ingredients:
- 2 tablespoons unsalted butter, melted
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper, plus more for garnish
- 3 tablespoons lime juice, divided
- 1 pound fresh asparagus, trimmed
- 1 pound large raw shrimp, peeled and deveined
- 2 teaspoons toasted sesame oil
- chopped fresh cilantro for garnish
Directions:
- Preheat oven to 400°F. Line a large rimmed baking sheet with foil and coat with cooking spray.
- Whisk butter, olive oil, salt, crushed red pepper and 2 tablespoons lime juice together in a small bowl. Arrange asparagus and shrimp in an even layer on the prepared baking sheet. Drizzle with the butter mixture and toss to coat. Bake until the asparagus is tender-crisp and the shrimp are cooked through, 10 to 12 minutes. Drizzle the asparagus and shrimp evenly with sesame oil and the remaining 1 tablespoon lime juice. Garnish with crushed red pepper and/or cilantro, if desired.
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