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The following recipe and photography was provided by Minerva Dairy and Hello Spoonful.
Healthy and flavorful, this simple sheet pan supper could not be better tasting or better for you.
Made with nutrient-packed asparagus and firm shrimp coated in a Minerva Dairy Garlic and Herb Butter mixture and finished with vibrant lemons and limes, this healthy meal practically makes itself.
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
Citrus and Herb Shrimp Sheet Pan Supper
- Prep time:
- 30min
- Total time:
- 30min
- Servings:
- 4
Ingredients
- 16 oz. Heinen's cooked, frozen shrimp
- 16 oz. asparagus
- 5 oz. sweet onion, sliced
- 2 Tbsp. Garlic and Herb Minerva Dairy Butter, melted
- 1 1/2 Tbsp. lemon juice
- 1 Tbsp. minced garlic
- 1/4 tsp. paprika
- 1 tsp. Italian seasoning
- Salt, to taste
- Cracked black pepper, to taste
- Parsley, for garnish
- 1 lemon, for garnish
- 1 lime, for garnish
Instructions
- Line a baking sheet with parchment paper and preheat your oven to 350˚F.
- In a small bowl, whisk together melted butter, garlic, lemon juice, Italian seasoning and paprika.
- Prepare asparagus by washing, removing the ends and chopping into halves or thirds. Slice onions if not using pre-sliced.
- Place shrimp, onion and chopped asparagus in a single layer on the prepared baking sheet.
- Pour butter mixture on top and gently toss to coat.
- Place baking sheet in the oven and bake just until the shrimp are pink, firm and cooked through, about 10-14 minutes. Toss with a spatula or tongs halfway through, ensuring everything is evenly coated.
- Garnish with parsley, sliced lemons and limes, if desired.
- Add salt, pepper and more seasonings to taste.
- Serve immediately.
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The description of the recipe says “fresh” shrimp, yet the ingredients call for “frozen” shrimp. Also, is the recipe started with cooked or raw shrimp?
Hi Chris – Thank you for bringing this to our attention. We have corrected the description as this recipe does in fact call for cooked, frozen shrimp.